Baked Chicken Gyros with Greek Yogurt Marinade | CookOS

Baked Chicken Gyros

Name: Baked Chicken Gyros with Greek Yogurt Marinade
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1/2 cup plain Greek yogurt; 3 cloves garlic, minced; 2 tbsp olive oil; 1 tbsp red wine vinegar; 1/2 lemon, juiced; 1 tbsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika; 1.5 lbs boneless, skinless chicken thighs; 4-6 flatbreads or pita bread; 1/4 cup cherry tomatoes, quartered; 1/4 red onion, thinly sliced; tzatziki sauce, for serving; fresh parsley, chopped for garnish

Baked chicken gyros deliver restaurant-quality flavor by marinating boneless chicken thighs in a yogurt-oregano mixture, baking them in a loaf pan, then slicing and serving on flatbread. This simplified method skips the vertical spit but captures the same tender, seasoned result.

🌍Greek 🏷️Chicken gyro 🏷️Gyro 🏷️Chicken 🏷️Yogurt marinade Tzatziki

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Total

1h 25m

Servings

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

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Ingredients

1/2 cup plain Greek yogurt
3 cloves garlic, minced
2 tbsp olive oil
1 tbsp red wine vinegar
1/2 lemon, juiced
1 tbsp dried oregano
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1.5 lbs boneless, skinless chicken thighs
4-6 flatbreads or pita bread
1/4 cup cherry tomatoes, quartered
1/4 red onion, thinly sliced
tzatziki sauce, for serving
fresh parsley, chopped for garnishoptional

15 Ingredients

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Instructions

1
In a mixing bowl, combine yogurt, minced garlic, olive oil, vinegar, lemon juice, dried oregano, salt, pepper, and paprika. Stir until well combined.
2
Place the chicken thighs in a large ziplock bag and pour the marinade over them.
3
Seal the bag, massage to coat the chicken evenly, and let it marinate in the refrigerator for at least 30 minutes, or longer for more flavor.
4
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper.
5
Layer the marinated chicken thighs in the loaf pan, pressing them down firmly to create a compact loaf.
6
Bake for 1 hour.
7
Remove the pan from the oven and let the chicken rest in the pan for 10 minutes. After resting, carefully drain off any excess juices.
8
Transfer the chicken loaf to a cutting board and slice it thinly.
9
Assemble your gyros by placing the sliced chicken on a warm flatbread and topping with tomatoes, red onion, tzatziki sauce, and fresh parsley.

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Tips & Notes

Pro tips

Pack the marinated chicken tightly into the loaf pan to create a dense block that slices cleanly and mimics traditional gyro texture.
Let the baked chicken rest 5 minutes before slicing—this keeps pieces intact and juices from running out.
Check doneness at 165°F internal temperature; overbaking thighs past this point dries them despite their natural fat content.
Slice against the grain for maximum tenderness.

Substitutions

Plain yogurt → Greek yogurt (use full-fat for richness)
Red wine vinegar → White wine vinegar or lemon juice (adjust amount to taste)
Dried oregano → Fresh oregano (triple the amount; add in final 30 minutes to avoid bitterness)

Storage & make-ahead

Store cooled sliced chicken in an airtight container for up to 4 days; reheat on a skillet over medium heat or at 300°F in the oven until warm through.