This post may contain affiliate links. Please read our disclosure policy.
This homemade grilled chicken gyro recipe is so easy to make with just a handful of ingredients. These Greek gyros make for a wonderful lunch or main dish, and they are loaded with flavor. Make them on an indoor or outdoor grill with all the fixings and drizzled with lots of tzatziki sauce!
Jump to Section
It’s so easy to make chicken gyros at home, and I especially love to enjoy them as the weather starts to get warmer. Piled into a pita and served with Tzatziki and fresh veggies, they are such a delight! Even better, they take no time at all to make and with simple ingredients, they really couldn’t be any easier.
Ingredients You’ll Need
- Boneless chicken thighs: I like chicken thighs in this recipe because it’s harder to overcook them! They’re practically guaranteed to be tender and juicy. If you prefer to use chicken breasts, you can. Just be careful not to overcook them
- Seasonings: Oregano, paprika, salt, and black pepper.
- Garlic: For the marinade.
- For the tzatziki sauce: persian cucumber, Greek yogurt, garlic, lemon, oil, fresh dill and salt.
- Pita and veggies of choice for serving: I like to fill my gyro with tomato slices and red onions.
Chicken Gyro Marinade
The marinade is surprisingly pretty simple with lots of different variations between recipes. For my chicken gyro marinade, I stick with Mediterranean flavors and include olive oil, lemon juice, fresh garlic, salt, pepper and oregano. It’s basic but it works perfectly! The chicken will need to marinate for at least 30 minutes before you grill it.
How to Make Chicken Gyros
Make the Tzatziki Sauce
My Best Chicken Gyro Tips
- Pound the chicken for even thickness. This is always a great idea when you’re grilling chicken so that you ensure everything cooks evenly and finishes at the same time without any stragglers.
- Marinate the chicken breasts for at least 30 minutes to allow it to take on the flavors. You can marinate the chicken for up to 2 hours. When marinating the chicken, keep it covered in the fridge, not at room temperature.
- Before placing the chicken on the grill, let it come to room temperature. This will help it to be nice and tender once it is cooked. Be sure to pre heat the grill too before adding the chicken.
- Use a meat thermometer for perfectly grilled chicken gyros. Take the guess work out of when the chicken is ready, undercooked and it can be unsafe to eat and over cooked it can become dry and tough. Cooked chicken should register at 165ºF.
What to Serve
Recipe Help & Common Questions
I like to serve these gyros warm. I let the chicken rest for 5 minutes and then serve it in the (warmed!) pita freshly sliced. I find them so juicy and tender like this. You can keep the grilled chicken in an airtight container for up to 3 days and enjoy it cold.
This chicken is perfect served in pita, sandwiches and burgers, but it’s also a great way to add extra protein to a salad. Try it on my Classic Caesar Salad or Turmeric Rice Salad for some awesome meal prep lunches.
The marinade for these Greek gyros is really simple. Lemon, olive oil, oregano and salt and pepper is all you need! It’s fresh and zingy and takes minutes to make.
More Chicken Recipes
- Chicken Lemon Orzo Soup
- Lemon Chicken Piccata
- One Pot Chicken and Rice
- Chicken Broccoli Casserole
- Chicken Meatballs with Marinara
If you try this feel good Chicken Gyro recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This chicken gyro recipe was originally published on April 22, 2020 and has recently been updated with new photography, step-by-step images, and a slightly modified recipe to swap out chicken breast with chicken thighs. It also includes the recipe for the tzatziki sauce and serving suggestions.
Grilled Chicken Gyro
Ingredients
For the Chicken
- 1 ½ pounds boneless skinless chicken thighs
- ¼ cup olive oil
- 1 lemon zest and juice
- 4 garlic cloves minced
- 1 teaspoon oregano
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
For the Tzatziki
For Assembly
- Greek-style pita bread
- Tomato slices
- Red onions
Instructions
- Pat chicken dry and pound the chicken to ensure they are equal in thickness. Combine the olive oil, lemon zest and juice, garlic, salt, pepper and paprika in a bowl. Add chicken and toss well to combine. Marinate for at least 30 minutes.
- Meanwhile, to make the tzatziki, peel the cucumber and grate with the larger blades of a cheese grater. Drain any liquid from the cucumber and transfer to a small bowl. Add the yogurt, garlic, lemon zest and juice and olive oil and stir to combine until creamy. Fold in the chopped dill and season with salt.
- Preheat a cast iron skillet or non-stick pan to medium high heat. Place chicken on the skillet and allow it to cook undisturbed for 5-7 minutes. Use tongs to flip over and cook until juices run dry, approximately 5-7 more minutes. Discard extra marinade.
- Remove chicken from the pan and allow it to rest for 5 minutes before slicing.
- Serve in a pita with vegetables and tzatziki sauce, if desired.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Could you please help with the recipe for the sauce? Also, what all did you use to assemble the gyros in addition to the chicken? Thanks
Of course! I added tomato, red onion, and fresh dill to this recipe. And here’s my Tzatziki Sauce recipe: https://feelgoodfoodie.net/recipe/tzatziki-sauce/