Grilled Chicken Gyro Recipe
Grilled Chicken Gyros are a delicious meal for any night of the week and a great meal to feed a crowd too! Boneless chicken breasts marinated in Greek yogurt, lime, and seasoning that are grilled and served with diced tomatoes, cucumbers, Tzatziki Sauce, and Pita bread. A perfect meal for any night and a great crowd-pleasing meal.
Servings 6 servings
Greek Chicken Gyro Marinade
- 1 1/2 pound chicken breast, boneless see note 1
- 1/3 cup Greek yogurt
- 2 Tablespoons lime juice approximately 1 medium lime
- 1 zest of a lime see note 2
- 1 teaspoon red wine vinegar
- 1 teaspoon olive oil
- 2 cloves garlic, peeled and minced
- 1 teaspoon dried oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon black pepper
- salt, to taste
To Serve the Grilled Chicken Gyros
- 2 plum tomatoes, diced
- 1 large cucumber, peeled and chopped
- 1 medium red onion, peeled and sliced
- 6 slices pita bread
- Tzatziki Sauce
To make the chicken gyro marinade
In a medium bowl, whisk together lime juice, lime zest, red wine vinegar, olive oil. Stir in minced garlic, oregano, thyme, black pepper, and salt. Combine well.
In a large plastic sealable bag, add in the chicken breasts. Add in the Greek chicken marinade. Close the bag and make sure all the chicken is covered well with the marinade. Refrigerate at least one hour, up to overnight.
To Grill Chicken Gyros
Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and discard the yogurt marinade.
Place the chicken on the grill. The chicken should sear and cook about 8 minutes for the first side. Flip chicken and grill another 4 minutes. see Note 6.
To serve Chicken Gyros
Remove chicken from grill, cover with aluminum foil and let cool for about 5 minutes. This lets juices set and the chicken will be juicy.
Slice the chicken into 1-inch slices. Serve on pita bread topped with diced tomatoes, cucumbers, and sliced red onion. Top all with Tzatziki Sauce.
Note 1: Trim chicken breasts of any fat. Pound chicken breasts to about 1 inch thick. If the chicken breasts are large, slice in half so the chicken cooks evenly.
Note 2: With the lime and lime zest, use 1 lime and use its juice and the zest of that lime for these gyros.
Note 3: The marinade for these Grilled Chicken Gyros is really flavorful. I prefer a longer marinade. I suggest making the marinade at night and keep the chicken in the marinade overnight for amazing flavor.
Note 4: I do not recommend freezing raw chicken in the marinade to defrost later because the yogurt will separate as everything defrosts.
Note 5: This is a great make ahead chicken recipe that freezes really well. I make a batch of chicken gyros. Slice the chicken and freeze to use on another day.
Note 6: To make grill marks on the chicken, crisscross chicken on the grill after about 4 minutes to make the sear marks. If the chicken sticks to the grill, let is grill another minute before crisscrossing.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Serving: 1chicken gyro pita | Calories: 158kcal | Carbohydrates: 3g | Protein: 25g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 73mg | Sodium: 143mg | Potassium: 547mg | Fiber: 0g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 7.8mg | Calcium: 34mg | Iron: 0.7mg