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Garlic Lemon Chicken Gyro Marinade

Garlic lemon chicken gyro marinade turns chicken thighs into juicy, charred-ready flavor with a tangy Greek-yogurt base. Whisk, marinate, then grill until edges are charred and the centers reach 165°F.
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Prep Time 10 minutes
Cook Time 12 minutes
marinating 2 hours
Total Time 2 hours 22 minutes
Course: Dinner
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lb boneless, skinless chicken thighs
For the Marinade
  • 0.3333333333 cup plain Greek yogurt
  • 0.25 cup olive oil
  • 3 tbsp fresh lemon juice
  • 5 garlic, minced
  • 2 tbsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 sheet pan

Method
 

Mix the marinade
  1. In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, salt, and pepper until smooth. The mixture should look thick and uniform, with no dry spice clumps.
Marinate the chicken
  1. Add the chicken thighs and toss until fully coated in the marinade. Make sure every piece is evenly covered so seasoning reaches the edges.
Chill
  1. Cover and refrigerate the chicken for at least 2 hours, up to overnight, for the deepest flavor. Keep it cold for even tenderizing during the rest time.
Grill
  1. Heat a grill or grill pan over medium-high heat. Wait until the surface is hot enough to sizzle when chicken touches it.
Cook
  1. Cook the chicken for 5–6 minutes per side, until charred at the edges and cooked through to 165°F. Turn once per side so you get grill marks and a browned outer crust.
Rest and slice
  1. Let the chicken rest for 5 minutes, then slice into thin strips. This short rest helps the juices redistribute before serving.
Serve
  1. Serve the sliced chicken in warm pita with tzatziki, tomatoes, and red onion. Arrange the toppings so each bite has creamy yogurt sauce plus bright tomato and onion crunch.

Notes

Pro tip: For the most even grilling, pull the chicken from the fridge 10 minutes before cooking and keep heat at medium-high so the exterior chars before the centers overcook. Refrigerate marinated chicken up to 24 hours; cook within that time for best texture. Freezing: freeze cooked chicken strips up to 2 months (freeze marinated raw chicken only if you’ll cook within 1 month). Dietary swap: use dairy-free yogurt and olive oil to keep a similar tangy, tenderizing marinade without traditional Greek yogurt.