Can I use chicken breast instead of thighs?

Chicken thighs are preferred because they stay moist during cooking. Breasts tend to dry out, but if using them, reduce cooking time and watch for doneness carefully.

How long should chicken marinate?

For best flavor, marinate for at least 2 hours, though overnight (up to 24 hours) deepens the taste significantly.

What's the best cooking method without a rotisserie?

Pan-searing or baking are most practical. Pan-sear skin-side down first, then finish in a 375°F oven until cooked through (internal temp 165°F).

Can I make this dairy-free?

Replace Greek yogurt with olive oil or coconut yogurt in equal amounts. The marinade will be thinner but still flavorful.

How should I serve it?

Slice cooked chicken and serve in warm pita with tomato, onion, and tzatziki sauce. Cooked rice can be served as a side or base.

Greek Chicken Gyros (Authentic Cooking Method)

Name: Greek Chicken Gyros (Authentic Cooking Method)
Prep time: 5 min
Cook time: 1 h
Total time: 2 h 5 min
Yield: 4 servings
Cuisine: Greek-Inspired
Ingredients: 2-2.5 lbs boneless, skinless chicken thighs (about 12-16 thighs); 1 tsp salt; 1/2 tsp pepper; 2 garlic cloves, pressed; 1 tbsp dried oregano; 1/2 lemon juiced; 1/2 tsp ground cumin; 1/2 cup plain Greek yogurt; 2 tbsp olive oil; 2 cups cooked rice; 1 cup halved baby tomatoes; 1 cup chopped cucumber; 1/2 cup black olives; 1/2 cup crumbled feta cheese; 2 cups thinly sliced romaine lettuce; 1/2 cup tzatziki ((make our easy tzatziki recipe)); 2 pitas ((make our fluffy Greek pita bread recipe)); 2-2.5 lbs boneless, skinless chicken thighs (about 12-16 thighs); 1 tsp salt; 1/2 tsp pepper; 2 garlic cloves, pressed; 1 tbsp dried oregano; 1/2 lemon, juiced; 1/2 tsp ground cumin; 1/2 cup plain Greek yogurt; 2 tbsp olive oil; 1/2 large white onion, grated; 1/4 tsp cinnamon; 1/4 tsp all spice; 1/8 tsp cloves

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Greek Chicken Gyros (Authentic Cooking Method) | CookOS

Instructions

1
Make the marinade: add all of the marinade ingredients to a medium sized mixing bowl or baking dish and whisk together.
2
Marinate the chicken: add the chicken thighs to the marinade, toss to combine well and put in the fridge to marinate for at least one hour and up to 24 hours.
3
Once the chicken has marinated for at least 1 hour, remove from the fridge and preheat the oven to 400F.
4
Use a vertical spit (meant for oven use) OR use an onion half as a base and position a skewer or two vertically into the onion like a spit on a sheet pan lined with foil. Thread the chicken thighs onto the skewer, making sure to rotate each thigh a bit as you go and the thighs are layered tightly together.
5
Bake for 1- 1 ½ hours, until the internal temperature of the chicken reaches 165°F (75°C). Let cool for 10-15 minutes before slicing / carving off slices of the chicken. Serve with pita, tzatziki and vegetables or in a bowl (see below for ideas).
6
Use the cooked chicken to make chicken gyros bowls by dividing the cooked chicken, rice, baby tomatoes, chopped cucumber, olives, crumbled feta cheese, sliced romaine lettuce, tzatziki and pita between 4 bowls.
7
Make the marinade: add all of the marinade ingredients to a medium sized mixing bowl or baking dish and whisk together (salt, pepper, garlic, dried oregano, lemon juice, ground cumin, Greek yogurt, olive oil, grated onion, cinnamon, all spice, cloves and dried parsley).
8
Marinate the chicken: add the chicken thighs to the marinade, toss to combine well and put in the fridge to marinate for at least one hour and up to 24 hours.
9
Once the chicken has marinated for at least 1 hour, remove from the fridge and preheat the oven to 400F.
10
Use a vertical spit (meant for oven use) OR use an onion half as a base and position a skewer or two vertically into the onion like a spit on a sheet pan lined with foil. Thread the chicken thighs onto the skewer, making sure to rotate each thigh a bit as you go and the thighs are layered tightly together. Add the chopped red onion, chopped red pepper and potatoes to the base of the vertical spit (or sheet pan if you're using).
11
Bake for 1- 1 ½ hours, until the internal temperature of the chicken reaches 165°F (75°C), baste the vegetables with any pan juices at the half hour mark. Let cool for 10-15 minutes before slicing / carving off slices of the chicken. Serve with pita, tzatziki and vegetables or in a bowl (see above for ideas).
12
Make the marinade: add all of the marinade ingredients to a medium sized mixing bowl or baking dish and whisk together.
13
Marinate the chicken: add the chicken thighs to the marinade, toss to combine well and put in the fridge to marinate for at least one hour and up to 24 hours.
14
Once the chicken has marinated for at least 1 hour, remove from the fridge and preheat the oven to 400F.
15
Use a vertical spit (meant for oven use) OR use an onion half as a base and position a skewer or two vertically into the onion like a spit on a sheet pan lined with foil. Thread the chicken thighs onto the skewer, making sure to rotate each thigh a bit as you go and the thighs are layered tightly together.
16
Bake for 1- 1 ½ hours, until the internal temperature of the chicken reaches 165°F (75°C). Let cool for 10-15 minutes before slicing / carving off slices of the chicken. Serve with pita, tzatziki and vegetables or in a bowl (see below for ideas).