Transport your taste buds to the sunny shores of the Mediterranean with these homemade Greek Chicken Gyros. Juicy, marinated chicken thighs are grilled to perfection and served in warm pita bread, topped with your favorite classic fixings like tzatziki, fresh veggies, and feta. Whether you’re prepping a quick weeknight dinner or planning a flavorful feast, this recipe is a guaranteed crowd-pleaser.
Ingredients
For the Chicken:
- 2 lb (1 kg) boneless, skinless chicken thigh fillets
For the Marinade:
- 3 large garlic cloves, minced (about 3 teaspoons)
- 1 tablespoon white wine vinegar (substitute with red wine or apple cider vinegar if needed)
- 3 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
Instructions
- Marinate the Chicken:
In a large bowl or zip-top bag, combine the garlic, vinegar, lemon juice, and olive oil. Add the chicken thighs, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor. - Cook the Chicken:
Heat a grill or skillet over medium-high heat. Remove chicken from the marinade, shaking off excess. Grill or pan-sear for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the outside is golden and slightly charred. - Slice and Serve:
Let the chicken rest for a few minutes before slicing it thinly. Serve in warm pita bread or flatbread with toppings like tzatziki, sliced tomatoes, cucumbers, red onions, and crumbled feta.
Tips and Variations
- Chicken Substitute: Boneless chicken breasts work well too but may require less cooking time.
- Add Herbs: Include oregano, thyme, or rosemary in the marinade for extra Greek flair.
- Grill for Smokiness: A charcoal or gas grill adds authentic smoky flavor.
- Vegetarian Option: Swap the chicken with grilled halloumi or portobello mushrooms for a veggie-friendly gyro.
- Toppings Galore: Add kalamata olives, shredded lettuce, or pickled onions for extra punch.
How to Store
- Refrigerate: Store leftover cooked chicken in an airtight container in the fridge for up to 4 days.
- Freeze: You can freeze the cooked chicken (without toppings) for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in a skillet over medium heat or in the microwave with a damp paper towel to retain moisture.
FAQs
Can I use store-bought gyro bread?
Yes! Store-bought pita or flatbread works perfectly. Warm it briefly before serving for best texture.
Is it okay to marinate the chicken for more than one day?
While a longer marination deepens the flavor, do not exceed 24 hours as the acid from the lemon juice can begin to break down the meat too much, resulting in a mushy texture.
What’s the best sauce for gyros?
Tzatziki is the classic go-to. It’s a refreshing Greek yogurt-based sauce with cucumber, garlic, lemon, and dill. You can also try hummus or a spicy harissa mayo for a twist.
Can I make it in the oven?
Absolutely. Bake marinated chicken at 425°F (220°C) for about 25–30 minutes, flipping halfway through. Broil for the last few minutes to get a nice char.
Enjoy your homemade Greek Chicken Gyros, where every bite brings a burst of Mediterranean sunshine! Let me know if you’d like a printable version or a recipe card format.