Greek Chicken Gyros Stack (Print Version)
Marinated Greek chicken slow-roasted until juicy and caramelized, ideal on pita or with Greek salad.
# Ingredients:
01 -
12 boneless skinless chicken thighs, approximately 1.3 kg
02 -
1/8 cup olive oil
03 -
2 tablespoons honey Dijon mustard
04 -
6 cloves garlic, minced, or 3 very large cloves
05 -
Zest of 2 lemons
06 -
1/2 tablespoon salt, adjust based on salt type
07 -
Dry oregano, to taste
08 -
1 cup water or stock
# Directions:
01 -
Preheat the oven to 220°C (425°F).
02 -
In a bowl, mix the chicken thighs, olive oil, honey Dijon mustard, garlic, salt, lemon zest, and oregano until fully combined. Allow the chicken to marinate for at least 1 hour or overnight for best results.
03 -
Thread marinated chicken thighs onto a vertical gyro spit, alternating the direction of each piece to ensure even cooking. Alternatively, create a makeshift spit by cutting an onion in half, placing it on a parchment- or foil-lined baking sheet, and inserting two wooden skewers vertically into the onion.
04 -
Place the chicken spit in the oven, adding 1 cup of water or stock to the base of the pan to create a sauce. Optionally, cover the top piece of chicken with a small piece of pierced foil to prevent it from burning.
05 -
Bake the chicken gyro for 75-90 minutes, or until fully cooked and the internal temperature reaches at least 75°C (165°F).
06 -
Remove the gyro from the oven, let it rest briefly, then slice into thin pieces. Serve with Greek fries, in pita with tzatziki, or on a Greek salad.
# Notes:
01 -
Chicken can marinate overnight for deeper flavor.
02 -
Cover the top with foil if it browns too quickly.