Ingredients:
12 boneless, skinless chicken thighs (1.3 kg total)
⅛ cup olive oil
2 tablespoons honey Dijon mustard
6 minced garlic cloves
Lemon zest (from two lemons)
½ teaspoon salt (adjust to taste)
Dry oregano (to taste)
1 cup water or stock
Instructions:
Marinate chicken: In a bowl, combine chicken, olive oil, honey Dijon mustard, garlic, lemon zest, salt, and oregano. Mix well. Marinate for at least one hour (or overnight for best results).
Prepare gyro spit: Thread chicken thighs onto a vertical gyro spit plate, rotating each one opposite from the last. (If you don’t have a gyro spit plate, use a baking sheet lined with parchment paper and insert two wooden skewers vertically into an onion half.)
Bake: Place gyro in the oven and add 1 cup of water or stock to the base. Cover the top chicken thigh with a small piece of foil to prevent burning. Bake at 425°F (220°C) for 75-90 minutes, or until fully cooked.
Serve: Let the chicken rest before cutting. Enjoy with Greek fries, pita, tzatziki, or on a Greek salad.
Enjoy your delicious Greek Chicken Gyros!
