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Cade's Chicken Gyros Recipe

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4.4 from 23 reviews

Cade's Chicken Gyros recipe features tender, marinated chicken thighs baked to juicy perfection and served with fresh toppings like tzatziki, feta, and crisp vegetables wrapped in warm pita or naan bread. This Greek-inspired dish is easy to prepare, with a flavorful marinade and a unique baking technique using a bread pan to retain moisture, making it a delicious and satisfying meal for six servings.

Ingredients

Chicken and Marinade

  • 2 Pounds Chicken Thighs (boneless, skinless or chicken breasts are fine)
  • 1/3 Cup Plain Greek Yogurt
  • 5 Cloves Garlic (minced)
  • 1/4 Cup Olive Oil
  • 1 Tablespoon White Wine Vinegar
  • 2 Lemons (zested and juiced)
  • 1 Tablespoon Oregano (fresh, chopped)
  • 1 Tablespoon Parsley (minced)
  • 2 teaspoons Herbs de Provence (or Italian seasoning, dried)
  • 1 teaspoon Salt
  • 1 1/2 teaspoons Smoked Paprika
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Crushed Red Pepper Flakes

Toppings and Serving

  • Small Campari Tomatoes (chopped)
  • 1 Red Onion (small, sliced thin)
  • Fresh Parsley (for garnish)
  • Pita Flatbreads (or naan, warmed)
  • Tzatziki Sauce
  • Feta Cheese
  • Cucumber (sliced and chopped)
  • Lettuce (green leaf or romaine)

Instructions

  1. Prepare the Marinade: In a large ziplock bag, combine plain Greek yogurt, minced garlic, olive oil, white wine vinegar, lemon zest and juice, chopped fresh oregano and parsley, dried herbs de Provence, salt, smoked paprika, black pepper, and crushed red pepper flakes.
  2. Marinate the Chicken: Add the boneless, skinless chicken thighs to the bag with the marinade. Toss to coat the chicken thoroughly. Seal the bag and refrigerate for at least 2 hours, preferably overnight, flipping the bag occasionally to ensure even marination.
  3. Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch bread pan with parchment paper to prevent the chicken from sticking during baking.
  4. Bake the Chicken: Remove the chicken from the marinade and layer the pieces firmly in the parchment-lined bread pan. Press down gently to compact the chicken. Bake in the preheated oven for 1 hour or until a meat thermometer registers an internal temperature of 160°F (71°C).
  5. Rest the Chicken: Take the pan out of the oven and let the chicken rest for 10 minutes. This allows the juices to redistribute back into the meat, keeping it moist and tender.
  6. Slice the Chicken: Carefully lift the chicken out of the pan using the parchment paper and transfer to a cutting board. Discard any accumulated juices. Slice the chicken thinly for assembling the gyros.
  7. Assemble the Gyros: Spread a little tzatziki sauce on warmed pita flatbreads or naan. Add a generous portion of the sliced chicken, then top with chopped Campari tomatoes, thinly sliced red onions, sliced cucumbers, crumbled feta, lettuce, and fresh parsley as desired. Fold the pita like a taco and serve immediately.

Notes

  • Marinating the chicken overnight intensifies the flavors and tenderizes the meat further.
  • Using a bread pan to bake the chicken helps keep it moist and creates a compact shape for easy slicing.
  • Ensure chicken reaches an internal temperature of 160°F for safe consumption.
  • You can substitute chicken thighs with boneless skinless chicken breasts if preferred, but thighs remain juicier.
  • Serve with additional tzatziki or hot sauce on the side for extra flavor.

Find it online: https://recipethrive.com/cades-chicken-gyros-recipe/