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These grilled chicken gyros are exactly why I love my outdoor griddle. Fantastic, tender, flavor-packed chicken. Warm, toasted pitas. A quick-and-easy Greek-inspired salad. And of course, tzatziki sauce. This was one great dish and one we’ll make again and again.
Happy And Happier
The chicken for these grilled chicken gyros using an outdoor griddle needs a bit of time to marinate. Go for 2 hours minimum. Twelve is even better. At most, go 24 hours. I used boneless skinless chicken thighs because they have the most flavor thanks to all that fat. If you’re leaning towards the healthier side you can certainly use boneless skinless chicken breasts instead. If they are particularly thick you may want to slice or butterfly them before marinating so they absorb maximum flavor.
The recipe for the tzatziki makes a lot. A big batch. So when it comes time to make your gyros, load up. Or serve some on the side for dipping pita chips!
I use this countertop shredder/grater to grate the cucumber. It does a fantastic job and boy, is it ever easy to clean. I won’t miss my old box grater after using this fun tool!
Also try my ground beef nachos, also made on the outdoor griddle!
Grilled Chicken Gyros using an Outdoor Griddle
Ingredients
For the chicken
- 2 pounds chicken thighs boneless and skinless
- 3 cloves garlic minced
- 1 tablespoon apple cider vinegar
- 3 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 3 tablespoons Greek yogurt do not use light
- 1 ½ tablespoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
For the tzatziki
- 2 cucumbers peeled, seeds removed
- 1 ¼ cups Greek yogurt do not use light
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1 clove garlic minced
- ¼ teaspoon kosher salt
- 1 pinch fresh ground black pepper
For the salad
- 3 tomatoes seeds removed, diced
- 3 cucumbers peeled, seeds removed, diced
- ½ red onion chopped fine
- ¼ cup fresh parsley leaves chopped
- 1 pinch kosher salt
- 1 pinch fresh ground black pepper
For the gyros
- 6 pita breads warmed
Instructions
For the chicken
- Place the chicken into a large resealable bag or container.
- Whisk together the remaining chicken ingredients and add to the chicken.
- Toss to coat and seal. Refrigerate for 2-12 hours, turning occasionally.
For the tzatziki
- Grate the cucumber using a box grater or hand grater.
- Place the grated cucumber into a paper towel or cheese cloth and squeeze out as much of the liquid as possible.
- Transfer the cucumber to a bowl and add the remaining tzatziki ingredients. Stir and let rest for 20 minutes.
For the salad
- Combine all of the salad ingredients in a bowl.
For serving
- Preheat your outdoor griddle on medium high.
- Drizzle a little oil onto the griddle.
- Remove the chicken from the marinade and shake off any excess. Place onto the griddle.
- Grill for 2-3 minutes per side until done. Thicker pieces may take longer.
- Remove to a plate and cover with foil and let rest for 5 minutes.
- Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.
- Chop or slice the chicken as desired.
- If your chicken thighs are large, you may need to cut them. Mine were small.
- Lay the pita breads on parchment paper squares that are slightly larger than the pitas.
- Add some salad to each of the pita breads. Add the chicken and tzatziki (there'll be plenty, so load up)!.
- Gently roll the pitas up, enclosing them in the parchment paper.
Nutrition
Nutritional values are approximate.
