With summer coming on, I have added this Greek Chicken Marinade for Gyros (pronounced YEE-ROH) to our menu–which by the way I am going to start posting again! When I post my weekly menu, it really helps me stay on track! Lately I have been a bit of slacker with menu planning and our evening/dinner has suffered:) So I am getting back on track! I know this Greek Chicken Marinade will be on repeat all summer for us! We all love it.
Anyway, this Greek Chicken Marinade for Gyros are light, healthy and oh so good! And this meal always puts me in the mood for the movie “My Big Fat Greek Wedding” and saying “Opa!” I need to introduce that movie to my boys. There are some classic lines, regarding the ‘Bundt cake’ and’ windex’ that my husband and I quote and our kids join our laughter, but I am pretty sure they have no idea why we think we are so funny! I guess it is time to whip out our old copy for family movie night:) But, back to the food…this dish is bursting with flavor, it is fun to say, and hey, it just may inspire a movie night! I think your family will enjoy this dinner as much as mine does! I like to serve it with this homemade naan bread , but you can find pita bread or naan at any grocery store if you are not in the mood for baking. I did recently learn a little fact though…traditional pita bread does not have a pocket in it. I am so happy to hear that because I sometimes cannot get the bread to open for that pocket and that can be very aggravating!! I find it much easier to just put the chicken and toppings down the center and fold over. Also, I like to pick up tzatzki sauce already made (to save time) at Trader Joes or Aldis. I know Costco sales it too. Another tip the pickled onion recipe is fantastic with these! Anyway, this Greek Chicken Marinade for Gyros is a winner! Opa!!
PS I usually double the chicken recipe. I usually grill it on our outdoor grill, but you can easily bake in the oven for a more hands off dinner. I have included the directions for both methods below. I also highly recommend a meat thermometer (this is the one I use from Amazon) when cooking meats. The leftovers make a great lunch It freezes well and we love the chicken in salads or pasta dishes later for quick and easy meals.
Greek Chicken Marinade for Gyros
Ingredients
- 5 teaspoons minced garlic
- Juice of 2 lemon (2–3 Tablespoons)
- 2 Tablespoon red wine vinegar
- 4 Tablespoons extra virgin olive oil
- 1/4 cup heaping plain Greek yogurt ( can sub buttermilk or leave out)
- 2 Tablespoon dried oregano
- 1 teaspoon Salt
- 1 teaspoon pepper
- 3–4 lbs. boneless, skinless chicken breasts
For the Tzatziki Sauce:
- 1 cup plain Greek yogurt or sour cream (add buttermilk to thin out if desired)
- 1 regular cucumber, peeled and seeded
- 1 teaspoon minced garlic
- Salt and pepper to taste
- 1 Tablespoon fresh lemon juice
- Extra virgin olive oil
To assemble:
- Pita bread (or Naan bread)
- romaine or spinach leaves
- Fresh tomatoes, seeded and diced
- Red onion, sliced thin
- feta cheese crumbles
Instructions
- Combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper in a medium bowl.
- Whisk together until well combined. Add chicken to the bowl and mix well to coat. Cover and refrigerate for at least an hour but longer is great…and overnight is even better!
- Cook the chicken as desired, either grill, or bake.
- As the chicken marinates, clean the grill grates and lightly oil with vegetable oil or cooking spray. Set grill to medium-high heat.
- Remove the chicken from the marinade and place directly on the grill. Discard remaining marinade. Cover the grill and allow the chicken to cook for approximately 5 minutes before reducing heat to medium. Allow chicken to cook for an additional 2 minutes, then use tongs to flip each breast over. Grill for an additional 5-7 minutes (or longer), or until the thickest part of your chicken registers 160 degrees F. with a digital meat thermometer.
- Thicker chicken breasts will take longer to cook. I highly recommend the use of a digital meat thermometer when meats ( I shared the one I use above).
- Allow chicken to rest. Remove chicken breasts from the grill and set aside to a clean plate. Tent with foil and allow to rest for 5 minutes before slicing and serving.
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper or aluminum foil.
- Arrange the chicken on the prepared baking sheet. Discard any remaining marinade.
- Bake until internal temperature reaches 160-165 degrees F as read with a digital meat thermometer.
- Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Slice and serve.
- Shred the cucumber or you could chop in a food processor. Be sure to wrap the shredded cucumber in a towel and squeeze to remove as much water as possible. This is VERY important!! Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Heat pitas. Top with sliced chicken, tzatziki sauce, spinach or romaine, diced tomatoes, feta crumbles and sliced onions. Enjoy!
I am planning on making these. Can’t wait. I am going to grill the chicken on skewers though.
yummy sis! THat would be a fun night – greek food and that movie. My fave is the aunt telling about how the lump in her neck was her twin!! Haha, so gross but hilarious! 😉
These sound wonderful! My husband would love these!