Puerto Rican Adobo Chicken Gyro with Sofrito Mayo

Name: Puerto Rican Adobo Chicken Gyro with Sofrito Mayo
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, cut into ½-inch strips, patted dry; 3 tbsp (27 g) adobo seasoning (or a blend of 2 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, ½ tsp oregano, ¼ tsp black pepper); 3 tbsp (45 ml) extra-virgin olive oil; 2 tbsp (30 ml) fresh lime juice; 3 cloves (15 g) garlic cloves, minced, minced; 3 tbsp (45 ml) sofrito (store-bought or homemade Puerto Rican green sofrito); ¾ cup (180 ml) mayonnaise; 1½ tbsp (22 ml) fresh lime juice; ¼ cup (15 g) fresh cilantro, finely chopped, finely chopped; to taste kosher salt; to taste freshly ground black pepper; 2 tbsp (30 ml) extra-virgin olive oil (for searing); 1 large (200 g) yellow onion, halved and thinly sliced, halved and thinly sliced; 1 tbsp (15 ml) olive oil (for caramelizing onions); to taste kosher salt (for onions); 4 breads (240 g) warm pita breads (6–7 inch), warm; ½ cup (30 g) fresh cilantro sprigs, leaves and tender stems; 2 limes (120 g) lime wedges, cut into wedges; 1 medium (150 g) ripe tomato, thinly sliced, thinly sliced (optional)

From the MyKitchenBank Kitchen

A bold fusion of Puerto Rican and Middle Eastern flavors: tender, adobo-marinated chicken thighs pan-seared until crispy, stacked in warm pita with cooling sofrito mayo, fresh cilantro, lime, and caramelized onions. The savory depth of adobo meets the bright herbal notes of sofrito for a gyro that tastes nothing like tradition—and everything like a summer celebration.

Prep: 20 min
Cook: 25 min
Wait: 2 hr
Total: 2 hr 45 min
Makes: 4 gyros (1 per person, about 2–3 oz chicken each)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken thighs, cut into ½-inch strips, patted dry
3 tbsp (27 g) adobo seasoning (or a blend of 2 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, ½ tsp oregano, ¼ tsp black pepper)
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lime juice
3 cloves (15 g) garlic cloves, minced, minced
For the sofrito mayo
3 tbsp (45 ml) sofrito (store-bought or homemade Puerto Rican green sofrito)
¾ cup (180 ml) mayonnaise
1½ tbsp (22 ml) fresh lime juice
¼ cup (15 g) fresh cilantro, finely chopped, finely chopped
to taste kosher salt
to taste freshly ground black pepper
For cooking
2 tbsp (30 ml) extra-virgin olive oil (for searing)
For serving
1 large (200 g) yellow onion, halved and thinly sliced, halved and thinly sliced
1 tbsp (15 ml) olive oil (for caramelizing onions)
to taste kosher salt (for onions)
4 breads (240 g) warm pita breads (6–7 inch), warm
½ cup (30 g) fresh cilantro sprigs, leaves and tender stems
2 limes (120 g) lime wedges, cut into wedges
1 medium (150 g) ripe tomato, thinly sliced, thinly sliced (optional)

Equipment (7)

Large bowl or zip-top bag (for marinating)
Large heavy-bottomed skillet (12-inch)
Medium bowl (for sofrito mayo)
Small saucepan or skillet (for caramelizing onions)
Instant-read thermometer (optional but helpful)
Cutting board
Chef's knife

Steps

Before you start

Marinate chicken at least 2 hours (or up to overnight) for best flavor
Have all ingredients measured and prepped before you start cooking
Warm pita breads just before assembly so they're pliable but still hold their shape

1
Make the marinade
- In a large bowl or zip-top bag, combine the adobo seasoning, 3 tbsp olive oil, 2 tbsp lime juice, and minced garlic.
- Stir or shake until the adobo is dissolved and the mixture is uniform.
- Add the patted-dry chicken thighs and toss until every strip is coated.
- If using a bag, massage gently so the marinade reaches all surfaces.
- Cover the bowl or seal the bag, and refrigerate for at least 2 hours, or up to overnight.
- The longer it sits, the deeper the flavor.
+ Show details− Hide details
Ready when: Chicken is evenly coated and has absorbed the marinade
Tip: Pat the chicken dry before marinating so the adobo clings better and the meat sears properly instead of steaming.
2
Make the sofrito mayo
- In a medium bowl, whisk together the mayonnaise, sofrito, 1.5 tbsp lime juice, and chopped cilantro until smooth and evenly colored.
- Taste and adjust seasoning with a small pinch of kosher salt and freshly ground black pepper.
- Transfer to a serving bowl or squeeze bottle.
- The mayo can be made up to 1 day ahead and stored in the fridge.
+ Show details− Hide details
Ready when: Mayo is smooth, uniformly pale green, and smells of cilantro and sofrito
Tip: If your sofrito has a strong garlic bite, go light on salt at first—you can always add more before serving.
3
Caramelize the onions
- Heat 1 tbsp olive oil in a small saucepan or skillet over medium heat.
- Add the sliced onion and a pinch of salt.
- Cook, stirring occasionally, for 10–12 minutes until the onion is soft, translucent, and just beginning to turn light golden at the edges.
- The onion will release its moisture first, then gradually turn sweet and caramelized.
- Transfer to a small bowl and set aside while you cook the chicken.
+ Show details− Hide details
Ready when: Onion is soft, translucent, and light golden at the edges
Tip: Don't rush this step by turning up the heat—slow caramelization brings out the natural sweetness and prevents burning.
4
Sear the chickenOven 165°F / 75°C
- Heat 2 tbsp olive oil in a large heavy-bottomed skillet over medium-high heat until it shimmers, about 1–2 minutes.
- Working in batches if needed to avoid crowding, transfer the marinated chicken strips to the skillet (reserve any leftover marinade).
- Sear for 3–4 minutes on the first side without moving them—you want a golden-brown crust to form.
- Flip and cook for another 3–4 minutes on the second side until cooked through.
- The internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer at the thickest part.
- Chicken that has been seared until deeply golden and cooked through will have a crispy exterior and moist interior.
+ Show details− Hide details
Ready when: Chicken reaches 165°F (74°C) internal temperature; exterior is deep golden brown and crispy
Tip: Don't move the chicken around the pan—let it sit undisturbed on the first side so it develops a proper crust, which adds flavor and texture.
5
Rest the chicken
- Transfer the seared chicken to a cutting board and let it rest for 2–3 minutes.
- This allows the juices to redistribute throughout the meat, keeping it moist when you bite into it.
+ Show details− Hide details
Ready when: Chicken has rested and retained its warmth
6
Warm the pita breads
- While the chicken rests, warm the pita breads.
- Wrap them in a damp paper towel and microwave for 20–30 seconds, or place them directly over a gas flame for a few seconds on each side, or warm them in a dry skillet over medium heat for 30 seconds per side.
- They should be warm and pliable but still sturdy enough to hold the filling.
+ Show details− Hide details
Ready when: Pita is warm to the touch and slightly soft but still holds its shape
Tip: Warm pita just before assembly—if it cools too much, it becomes brittle and tears easily when you try to stuff it.
7
Assemble the gyros
- Cut each warm pita in half to create a pocket.
- Spread about 2–3 tbsp of sofrito mayo inside each pita pocket.
- Layer in a generous handful of the warm seared chicken, then top with the caramelized onions, a few cilantro sprigs, and the tomato slices if using.
- Serve immediately with lime wedges on the side.
- Guests can squeeze lime juice over the gyro as they eat for brightness and extra zest.
+ Show details− Hide details
Ready when: Gyro is stuffed, warm, and ready to serve
Tip: Assemble gyros to order if you have time—each one is best served warm, and the pita stays softer if stuffed just before eating.

Good to know

Tips

This fusion shines when ingredients are warm at assembly—warm pita, warm chicken, caramelized onions at room temperature or warm. Cold components dilute the flavor and texture.
Make the sofrito mayo at least 1 hour ahead (or a day before) so the flavors meld and develop. If rushed, it will taste a bit raw and separated.
Chicken thighs are more forgiving than breasts—they stay moist even if cooked a minute or two past 165°F. If using breasts, check the temperature frequently at the thickest part.
Lime is essential: don't skip the wedges. The acidity cuts the richness of the mayo and adobo, and lets each bright flavor sing. Squeeze generously as you eat.

Make ahead

Marinate the chicken overnight for deeper flavor. Sofrito mayo can be made up to 1 day ahead. Caramelized onions can be made several hours ahead and gently reheated before assembly.

Storage & reheating

Leftovers keep best stored separately: cooled chicken in an airtight container in the fridge for up to 3 days (reheat gently in a skillet over medium heat). Sofrito mayo lasts up to 4 days. Caramelized onions keep 4 days refrigerated. Pita and fresh components (cilantro, tomato, lime) are best used fresh. Assemble gyros to order rather than storing them completed.

Substitutions

sofrito (store-bought or homemade Puerto Rican green sofrito) → 2 tbsp finely chopped fresh cilantro mixed with 1 tbsp chopped culantro (recao) or parsley, and 1 tsp minced garlic. Homemade sofrito substitute is less intense but maintains the fresh herbal note; use the same 3 tbsp measurement.
adobo seasoning (or a blend of 2 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, ½ tsp oregano, ¼ tsp black pepper) → 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp oregano, ½ tsp cumin, ½ tsp black pepper, and 1 tsp salt. This blend mimics adobo's savory depth; adjust proportions to taste if using store-bought adobo as the base.
boneless, skinless chicken thighs, cut into ½-inch strips → 1.5 lb boneless, skinless chicken breasts, pounded to ½-inch thickness and cut into strips. Chicken breasts will cook faster (3–4 minutes total) and are leaner; watch carefully to avoid drying out.
warm pita breads (6–7 inch) → Warm flour tortillas (8–10 inch) or Lebanese flatbread. Larger wraps hold more filling and are less likely to tear; assemble the same way as pita pockets.