Greek Grilled Chicken Pita (Printable Version)
Tender grilled chicken with fresh vegetables and tangy tzatziki in soft pita bread
# What You Need:
→ Chicken Marinade
01 - 1.1 pounds boneless, skinless chicken breasts or thighs
02 - 3 tablespoons olive oil
03 - 2 tablespoons lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Tzatziki Sauce
10 - 7 ounces Greek yogurt
11 - 1/2 medium cucumber, grated and squeezed dry
12 - 1 clove garlic, finely minced
13 - 1 tablespoon chopped fresh dill
14 - 1 tablespoon lemon juice
15 - Salt and pepper, to taste
→ For Serving
16 - 4 large pita breads
17 - 1 small red onion, thinly sliced
18 - 2 medium tomatoes, sliced
19 - 1 small cucumber, sliced
20 - 1.8 ounces lettuce, shredded
21 - Optional: crumbled feta cheese, olives
# Method:
01 - Combine chicken pieces with olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper in a bowl. Marinate for at least 1 hour in the refrigerator.
02 - Mix Greek yogurt, grated cucumber, garlic, dill, lemon juice, salt, and pepper in a bowl. Refrigerate until ready to serve.
03 - Preheat grill or grill pan to medium-high heat. Grill marinated chicken for 5-7 minutes per side until fully cooked and nicely charred. Let rest for 5 minutes, then slice into strips.
04 - Briefly warm the pita breads on the grill or in a dry skillet until pliable.
05 - Spread a generous spoonful of tzatziki on each pita. Top with sliced grilled chicken, red onion, tomatoes, cucumber, lettuce, and optional feta or olives.
06 - Fold or roll pitas and serve immediately while warm.
# Expert Tricks:
01 -
- The chicken stays incredibly juicy thanks to a simple but transformative marinade
- Everything can be prepped ahead so dinner comes together in minutes
- Customizable toppings let everyone build their perfect pita
02 -
- Squeezing the cucumber thoroughly for the tzatziki prevents watery sauce that makes pitas soggy
- Letting the grilled chicken rest before slicing keeps all those juices inside where they belong
- Warming the pitas until flexible is the secret to rolling them without tearing
03 -
- Grill extra chicken and use it for salads or grain bowls throughout the week
- Sprinkle sumac over the finished pitas for a bright, tangy finish that's authentically Greek