These are great on their own or dice up for Chicken Gyro's. We made this for gyro's and on Football Sunday and they were a hit!
Ingredients:
Large pack of boneless chicken thighs
Red Wine Vinegar
High Smoke Point Olive Oil (like Graza High Smoke)
Directions:
Marinade:
- 1 cup red wine vinegar
- 1/3 cup high smoke point olive oil
- 2-3 tablespoons of Greek Seasoning
Marinade chicken thighs overnight if you have time. If not, at least a couple hours.
When ready to grill, remove from marinade and place on wire rack to drain off excess marinade.
Season again with Greek Seasoning and Sea Salt on each side.
Grill until done. Thighs should reach an internal temp of 170 - 200 degrees. No more than 200 degrees or they will dry out. This will be about 6 minutes on each side.
Let chicken rest for about 5 minutes to retain juices.
Can chop up into cubes or strips to serve.
So delicious! Enjoy!
Try serving alongside these recipes:
