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Easy Grilled Chicken Gyros Recipe with Creamy Tzatziki

Easy Grilled Chicken Gyros

Juicy grilled chicken thighs are tucked into warm pita with homemade cucumber tzatziki, tomatoes, red onion, and optional lettuce or feta. This family-size recipe makes 4–6 gyros and is ideal for a relaxed summer grill dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 1 1/2-2 lb Boneless, skinless chicken thighs
  • 1/4 cup Extra-virgin olive oil
  • 2 tbsp Fresh lemon juice
  • 3 cloves Garlic, finely minced
  • 2 tsp Dried oregano
  • 1 tsp Paprika
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly ground black pepper
Tzatziki Sauce
  • 1 cup Plain Greek yogurt
  • 1/2 cucumber English cucumber, grated and squeezed dry
  • 1 tbsp Fresh lemon juice
  • 1 tbsp Extra-virgin olive oil
  • 1 clove Garlic, finely grated or minced
  • 1 tbsp fresh or 1 tsp dried Fresh dill, chopped, or dried dill
  • 1/4 tsp Kosher salt
For Serving
  • 4-6 pitas Pita breads
  • 2 tomatoes Medium tomatoes, chopped or sliced
  • 1/2 onion Small red onion, thinly sliced
  • As needed Shredded lettuce
  • As needed Crumbled feta
  • As needed Lemon wedges

Method
 

Step-by-Step
  1. Whisk the olive oil, lemon juice, minced garlic, oregano, paprika, kosher salt, and black pepper in a bowl. Add the chicken thighs and turn them until every surface is coated.
  2. Cover the chicken and refrigerate for at least 30 minutes; several hours or overnight is preferable. Do not leave the chicken in this acidic marinade much longer than 24 hours.
  3. Combine the Greek yogurt, grated and squeezed cucumber, lemon juice, olive oil, garlic, dill, and kosher salt to make the tzatziki. Cover and refrigerate until serving.
  4. Preheat a grill to medium-high heat, approximately 400–450°F. Remove excess marinade from the chicken so it grills cleanly and does not cause unnecessary flare-ups.
  5. Grill the chicken for about 5–7 minutes per side, depending on thickness, until the thickest part reaches an internal temperature of 165°F.
  6. Transfer the cooked chicken to a plate and let it rest for 5 minutes. Slice it thinly across the grain for tender, easy-to-bite pieces.
  7. Warm the pitas briefly on the grill, then fill them with sliced chicken, tzatziki, tomato, red onion, and optional lettuce or feta. Serve with lemon wedges.

Notes

Chicken thighs stay juicier and are more forgiving than chicken breasts. Squeeze the cucumber very dry before mixing the tzatziki so the sauce remains thick. Refrigerate leftover chicken and tzatziki separately and use within 3 days.