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Chicken Gyro Marinade
Feinauer Family Recipe

Chicken Gyro Marinade

From the kitchen of Ben Feinauer
Prep2 hour(s)
Cook20 min(s)
Total2 hr 20 min
Yield4 servings

Ingredients

Scaled for 4 servings · Tap an ingredient to check it off

Directions

Prep 2 hour(s) · Cook 20 min(s) · Total 2 hr 20 min

  1. Step 1
    Put all marinade ingredients except chicken in container mix well to combine - set aside
  2. Step 2
    Flatten chicken breasts to an even thickness, and place in a ziplock bag - add about 3/4 of the marinade
  3. Step 3
    Mush around to ensure chicken is well covered, seal the bag and refrigerate a couple hours. Preferably overnight.
  4. Step 4
    Remove from fridge at least before cooking
  5. Step 5
    Grill on a very hot grill, turning often and brushing with reserved marinade once chicken is grilled on both sides - cook until chicken hits 165 degrees

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Feinauer Family Recipe

Chicken Gyro Marinade

From the kitchen of Ben Feinauer

Prep: 2 hour(s)·Cook: 20 min(s)·Yield: 4 servings

Ingredients

  • 2 breasts Boneless Skinless Chicken Breast
  • ¾ cup Olive Oil
  • 2 tbsp Fish Sauce (worcestershire sauce can be used as a substitute.)
  • 1 tbsp Soy Sauce
  • 1 tbsp Dijon Mustard
  • 2 cloves Garlic (2 tablespoons of paste can be substituted)
  • 2 tsp Dried Thyme
  • 2 tsp Dried Rosemary
  • ½ tsp Salt
  • 1 dash Pepper (to taste)
  • 2 lemons Lemon Juice

Directions

  1. Put all marinade ingredients except chicken in container mix well to combine - set aside
  2. Flatten chicken breasts to an even thickness, and place in a ziplock bag - add about 3/4 of the marinade
  3. Mush around to ensure chicken is well covered, seal the bag and refrigerate a couple hours. Preferably overnight.
  4. Remove from fridge at least 30 minutes before cooking
  5. Grill on a very hot grill, turning often and brushing with reserved marinade once chicken is grilled on both sides - cook until chicken hits 165 degrees