Method

• Mix all the ingredients for the marinade in a large bowl. Put the thighs between 2 sheets of baking paper. Flatten with a rolling pin or meat mallet until 1cm thick. Place the flattened chicken thighs in the marinade and mix together until the chicken is evenly coated. Cover and place in the refrigerator overnight.

• To cook on the barbecue – thread the thighs onto 2 long skewers. The chicken thigh fillets should be packed tightly enough to keep them together but not too compactly as the chicken will take too long to cook. Cook over an indirect heat for 50 minutes to one hour, turning every 10 minutes. To check if the chicken is cooked use a meat thermometer, the internal temperature of the chicken should read 75C minimum.*

• To cook in the oven – preheat the oven to 190C/170Cfan/Gas 5. Lay the skewers on a foil-lined roasting tray. Drizzle with olive oil. Cook for 1 hour, turning halfway through the cooking, until golden brown. 
• To cook on a Gyro Pan Skewer (oven vertical spit) – follow the same instructions allowing for a longer cooking time of approx. 1½ to 2 hours (check if cooked by using a meat thermometer, the internal temperature of the chicken should read 75C minimum*).

• Finish the chicken gyros by drizzling over a little extra virgin olive oil, the juice of one lemon and a sprinkling of fresh oregano and salt and freshly ground black pepper to taste.

To Serve: serve the Chicken Gyro on warm pitta bread top with tzatziki, sliced red onion and sliced tomatoes. For a bigger Black Garlic boost serve with BGK’s Black Garlic Grecian Pitta Bread.