Greek Chicken Gyros Stack

These Greek Chicken Gyros bring together bold herbs and tangy flavors that transport you straight to a Mediterranean taverna. Juicy chicken thighs are marinated in a punchy blend featuring garlic, lemon, and oregano then slowly roasted until every slice is deeply savory with a hint of char on the outside. When I crave something comforting yet fresh these gyros never disappoint and the prep always fills the kitchen with the best aroma.

I first made these on a rainy Sunday when I wanted something both hearty and reminiscent of summer. Now they are my go-to for casual but memorable family feasts and everyone always ends up asking for seconds.

Ingredients

• Boneless skinless chicken thighs: The dark meat is juicy and does not dry out during roasting Look for chicken that is plump and pink for best results
• Olive oil: Acts as the marinade base and keeps the chicken moist Choose extra virgin for richer flavor
• Honey Dijon mustard: Balances acidity with a gentle sweetness Go for a brand with visible mustard seeds for more texture
• Minced garlic: Fresh garlic makes the marinade aromatic and sharp Use large cloves for ease of chopping
• Lemon zest: Brings brightness and tang Zest only the yellow part to avoid bitterness
• Salt: Controls flavor and moisture Start with less if using fine table salt
• Dry oregano: Classic Greek flavor pairs perfectly with lemon Go for good quality dried oregano with lots of green flecks
• Water or stock: Prevents drippings from burning and helps create a light pan sauce Use homemade or low sodium if possible

Step-by-Step Instructions

Marinate the Chicken:

Combine chicken thighs with olive oil honey Dijon mustard minced garlic lemon zest salt and oregano in a large bowl Mix thoroughly so every piece is coated Allow to marinate for at least one hour in the fridge or overnight for maximum flavor

Assemble the Spit:

Stack the chicken thighs onto a vertical spit rotating each piece in the opposite direction from the last This step mimics traditional gyro layering If you do not have a spit slice an onion in half and use wooden skewers to hold the chicken vertically on a baking sheet

Prepare for Roasting:

Line your roasting pan or baking sheet with parchment or foil for easy cleanup Add one cup of water or chicken stock to the bottom to capture flavorful drippings and prevent burning

Roast the Gyro:

Place the assembled chicken in a preheated oven at 425 degrees Fahrenheit Bake for 75 to 90 minutes until the exterior is caramelized and the interior is fully cooked around 165 degrees Fahrenheit Cover the top thigh with foil if it begins to brown too quickly

Rest and Slice:

Let the cooked chicken gyro sit for 10 minutes before slicing This allows juices to redistribute and each slice to stay moist Serve warm

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Lemon zest really lifts the flavor and always reminds me of seaside trips when I was a kid watching my grandmother zest citrus over every family meal. The aroma is unmatched and instantly brightens up the kitchen. Sometimes my nieces help with the marinating process and everyone ends up with lemony hands and laughter.

Storage tips

Store cooked chicken gyro in an airtight container in the fridge for up to four days It reheats best if sliced and gently warmed in a pan to keep it juicy. Freeze leftovers tightly wrapped for up to two months and thaw overnight in the refrigerator

Ingredient substitutions

No chicken thighs Use chicken breasts but watch closely as they cook faster and can dry out easily No honey Dijon mustard Classic Dijon or a mix of regular mustard and a spoon of honey works in a pinch

Serving suggestions

Pile the sliced chicken into warm pita with tzatziki tomato onion and cucumber or top a loaded Greek salad For something different try it over crispy fries or in a rice bowl

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A little Greek history

Gyros originated as a street food inspired by Middle Eastern shawarma and Turkish doner kebab They are now a beloved feature in Greek cuisine and perfect for family meals or gatherings

Recipe FAQs

→ What cut of chicken works best for gyros?

Boneless, skinless chicken thighs are preferred as they stay juicy and flavorful during roasting, developing a tender bite.

→ How long should the chicken marinate?

Marinate for at least one hour, though overnight marination brings out deeper flavors and tenderness.

→ Can I make gyros without a vertical spit?

Absolutely. Use skewers anchored in a halved onion on a baking sheet as a handy homemade alternative.

→ What flavors make Greek gyros distinctive?

Fresh lemon zest, oregano, garlic, and a touch of honey Dijon mustard create the signature savory-tangy profile.

→ How do you serve chicken gyros authentically?

Slice and pile onto warm pita with tzatziki, or enjoy alongside Greek salad, fries, or a drizzle of sauce from the roasting pan.

→ How can I tell when the chicken is fully cooked?

The meat should be golden with a caramelized exterior and the juices should run clear—about 75-90 minutes at 425F.