Greek Chicken Gyros (Print Version)
# Ingredients:
→ Chicken
01 -
1.3kg boneless skinless chicken thighs, approximately 12 pieces
→ Marinade
02 -
⅛ cup olive oil
03 -
2 tablespoons honey Dijon mustard
04 -
6 cloves minced garlic (or 3 very large cloves)
05 -
Zest of 2 lemons
06 -
½ tablespoon salt (reduce if using table salt)
07 -
Dried oregano, to taste
→ For cooking
08 -
1 cup water or stock (for the base of the pan)
# Instructions:
01 -
Preheat the oven to 220°C (425°F).
02 -
In a bowl, combine the chicken, olive oil, honey Dijon mustard, garlic, salt, lemon zest, and oregano. Mix thoroughly and marinate for at least 1 hour or up to overnight for best results.
03 -
Thread the marinated chicken thighs onto a Vertical Gyro Spit Plate, alternating the direction of each piece. If unavailable, cut an onion in half, place it on a lined baking sheet, and insert two wooden skewers vertically into the onion to create a makeshift spit.
04 -
Place the prepared gyro in the oven and add 1 cup of water or stock to the base of the pan to create a sauce. Optionally, pierce a piece of foil and cover the top chicken thigh to prevent burning.
05 -
Bake for 75-90 minutes or until fully cooked, with an internal temperature of at least 74°C (165°F). Let the gyro rest before slicing.
06 -
Serve the chicken gyro with Greek fries, on pita with tzatziki, or atop a Greek salad.
# Notes:
01 -
For the most authentic flavor, marinate the chicken overnight.
02 -
Covering the top chicken thigh with foil ensures even cooking without burning.