Ingredients
- Boneless, skinless chicken thighs: 2 lbs
- Lemon juice: 1/4 cup
- Olive oil: 2 tablespoons
- Dried oregano: 2 tablespoons
- Garlic, minced: 4 cloves
- Ground cumin: 1 teaspoon
- Paprika: 1 teaspoon
- Salt and pepper: To taste
Instructions
- Step 1: Prepare the chicken marinade by combining lemon juice, olive oil, oregano, minced garlic, cumin, paprika, salt, and pepper in a bowl. Whisk together thoroughly.
- Step 2: Cut the chicken thighs into 1/4-inch thick slices. Place the sliced chicken into a ziplock bag or bowl and pour the marinade over the chicken, ensuring it is evenly coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
- Step 3: Preheat oven to 375°F (190°C). Spread the marinated chicken in a single layer on a baking sheet.
- Step 4: Bake the chicken for 20-25 minutes, or until cooked through and lightly browned.
- Step 5: While chicken is baking, prepare your gyro fillings (pita bread, tzatziki sauce, tomatoes, onions, etc.). Once the chicken is cooked, let it rest for a few minutes before assembling your gyros.
Notes
- Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days.
- For best flavor, gently reheat the chicken slices in a skillet with a drizzle of olive oil until warmed through.
- Serve your gyros with a generous dollop of homemade tzatziki and a sprinkle of fresh dill for an authentic touch.
- Don't overcrowd the baking sheet; bake in batches if needed to ensure the chicken browns evenly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American