Greek Chicken for Gyros
Greek Chicken for Gyros
Yield: 10-12
Prep time: 5 MinCook time: 1 H & 30 MInactive time: 24 HourTotal time: 25 H & 35 M
Seasoned and roasted to perfection, these Greek chicken gyros are stacked on a spit and slow-roasted until the exterior develops a slight caramelized char while the inside remains tender and juicy.
Ingredients
- 8 Boneless Skinless Chicken Thighs
- 1/8 cup Olive Oil
- 2 Tbsp Dijon Mustard
- 1 Tbsp Honey
- 6 cloves Garlic, minced
- Zest of 2 Lemons
- Juice of 1 Lemon
- 1/2 tsp Salt
- Dry Oregano, to taste
- 1 cup water or stock (for bottom of the pan)
Instructions
- In a large bowl, add olive oil, Dijon mustard, honey, garlic, lemon zest, lemon juice, salt and oregano. Whisk together then add chicken thighs.
- Make sure all chicken is coated, cover and let marinate over night in the refrigerator.
- Preheat oven to 425 degrees F.
- Take marinated chicken and thread onto a vertical Gyro spit plate. Make sure to rotate each chicken thigh opposite from the last.
- Pour water or stock to the base of the spit plate. Place the Gyro in the preheated oven and bake for 75 - 90 minutes, or until fully cooked.
- Remove from oven and rest before cutting. Enjoy with flatbread and tzatziki!
Notes
If you do not have a vertical Gyro spit plate, cut an onion in half, place it on a baking sheet lined with parchment paper and position two wooden skewers vertically onto the onion.
To avoid chicken from burning, place foil over the top as it bakes.
