Ingredients :
12 boneless skinless chicken thighs (1.3kg)
⅛ cup olive oil
2 tablespoons honey Dijon mustard
6 cloves garlic, minced (or 3 very large cloves)
Zest of two lemons
½ tablespoon salt (adjust if using table salt)
Dry oregano, to taste
1 cup water or stock (for the base of the pan)
Instructions :
Preheat your oven to 425°F (220°C).
In a large bowl, mix together the chicken thighs, olive oil, honey Dijon mustard, minced garlic, lemon zest, salt, and oregano. Ensure the chicken is well-coated in the marinade. Let the chicken marinate for at least 1 hour, or overnight for optimal flavor.
If you have a Vertical Gyro Spit Plate, thread the chicken thighs onto the spit, alternating the orientation of each piece. If not, create your own spit using two wooden skewers placed into a halved onion on a baking sheet lined with parchment or foil.
Place the chicken in the oven, adding 1 cup of water or stock to the base of the pan. This will help to create a flavorful sauce as the chicken cooks.
Tip: To prevent the top chicken thigh from burning, cover it with a small piece of pierced foil.
Bake the chicken gyro for 75 to 90 minutes, or until fully cooked and slightly caramelized. Let the chicken rest for a few minutes before slicing.
Serve your tender and juicy Greek chicken gyro on pita bread with tzatziki, Greek fries, or atop a fresh Greek salad.
Prep Time:
10 minutes
Cook Time:
1 hour 15 minutes
Total Time:
1 hour 25 minutes
Kcal:
480 kcal per serving
Servings: 4