10 Recipes

Greek Chicken Recipe

Lemon-and-garlic chicken for supper — Greek Chicken Gyros, Greek Chicken Rice Bowl, Greek Chicken Pasta Salad, Greek Chicken Wraps — easy weeknight food.

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Greek Chicken Gyros

Authentic Greek Chicken Gyros with Homemade Tzatziki

15 min620 cal45 g proteinServes 4136 saves

Patricia Ledford

Ingredients

4 chicken thighs, boneless and skinless
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
juice of 1 lemon lemon juice
to taste salt and pepper
4 pita bread
1 small red onion, thinly sliced
2 tomatoes, sliced
1/2 cucumber, sliced
1 cup Greek yogurt
1/2 cucumber, grated and drained
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon fresh dill, chopped

Instructions

1Combine chicken thighs with olive oil, garlic, oregano, lemon juice, salt, and pepper in a bowl. Marinate for at least 30 minutes.
2Grill the chicken over medium-high heat until cooked through, about 5-7 minutes per side.
3Prepare the tzatziki by mixing Greek yogurt, grated cucumber, garlic, olive oil, dill, salt, and pepper. Chill until ready to use.
4Warm the pita bread. Slice the cooked chicken into strips.
5Assemble the gyros by spreading tzatziki on the pita, adding chicken, and topping with onion, tomato, and cucumber slices.

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Lemon And Garlic Chicken Worth Repeating

A little lemon juice, olive oil and garlic turns plain chicken breast or thighs into something the whole table asks for again. It's cheap, it's fast, and most of it happens while the chicken sits in the marinade.

Cooks on Pepper reach for this collection on the nights they want something lighter than a casserole but still filling — a warm pita, a bowl of rice, a big salad with cucumber and red onion.

Every recipe here starts with chicken and ends with dinner: Greek Chicken Gyros with Cucumber Tzatziki, Greek chicken and roasted lemon potatoes, Roast Veggie & Greek Chicken Salad, Greek Chicken Rice Bowl and Greek Chicken Wraps.

Quick Tips

1
Marinate at least 30 minutes
Olive oil, lemon juice and minced garlic need 30 minutes to do anything; 4 hours in the fridge is better. Don't go past 8 hours or the lemon makes the meat mealy.
2
Use thighs for gyros
Boneless skinless thighs stay juicy over high heat and slice into strips without drying out. Cook 5 to 6 minutes a side.
3
Drain the cucumber
Grate the cucumber for tzatziki, salt it, and squeeze it in a clean towel so your sauce isn't watery. It takes about 10 minutes of sitting.
4
Rest before slicing
Let the chicken sit 5 minutes off the heat before you cut it, or the juice runs out onto the board instead of into the wrap.