Greek Chicken Gyros
Serves 4
10 mins prep
75 mins cook
85 mins total
These Greek Chicken Gyros are meticulously seasoned and roasted to perfection. The chicken is marinated in a combination of savory, tangy and herbaceous flavours, stacked on a spit and slow-roasted until the exterior develops a slight caramelized char while the inside remains tender and succulent 🤤.
boneless skinless chicken thighs1.3kg total
cupolive oil
cloveminced garlicor 3 very large ones
lemon zest two lemons zested
tbspsaltyou may need less if using regular table salt
dry oreganoto taste
cupwateror stock (for the bottom of the pan)
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Preheat the oven to 425F (220C).
In a bowl add the chicken, olive oil, honey Dijon mustard, garlic, salt, lemon zest, and oregano. Mix well. You can marinate for a minimum of one hour (even overnight for best results).
Once marinated, take the Vertical Gyro Spit Plate and thread the chicken thighs making sure to rotate each one opposite from the last.
Note: if you don’t have a Vertical Gyro Oven Plate, cut an onion in half, place it on a baking sheet lined with parchment (or foil) and position two wooden skewers vertically into the onion and voila, you made your own spit and don’t need to buy one!
Now, place the gyro in the oven and add 1 cup of water or stock to the base (which will create our sauce).
Tip: you can pierce a small piece of foil making sure to cover the top chicken thigh as it will start to burn first on the top as it bakes.
Bake for 75-90 minutes or until fully cooked. Mine took exactly 1.5 hours.
Take it out of the oven, let it rest and cut! You can enjoy this chicken gyro with loaded Greek fries, on pita with tzatziki, on a Greek Salad and so much more!