Greek Grilled Chicken Pita (Print Page)

Juicy marinated chicken with crisp vegetables and creamy tzatziki in warm pita bread

# What You Need:

→ Chicken Marinade

01 - 1.1 lbs boneless, skinless chicken breasts or thighs
02 - 3 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - 1/2 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Tzatziki Sauce

10 - 7 oz Greek yogurt
11 - 1/2 medium cucumber, grated and squeezed dry
12 - 1 clove garlic, finely minced
13 - 1 tbsp chopped fresh dill
14 - 1 tbsp 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 oz lettuce, shredded
21 - Optional: crumbled feta cheese, olives

# Directions:

01 - Combine chicken pieces with olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper in a bowl. Refrigerate for at least 1 hour to marinate.
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. Cook marinated chicken for 5-7 minutes per side until fully cooked with nice char marks. Let rest 5 minutes before slicing.
04 - Heat pita breads briefly on the grill or in a dry skillet until warm and pliable.
05 - Spread tzatziki sauce on each pita. Layer with sliced chicken, red onion, tomatoes, cucumber, lettuce, and optional feta or olives. Fold or roll and serve immediately.

# Expert Tips:

01 -
  • The marinade transforms basic chicken into something that tastes like it came from a restaurant
  • Everything comes together in under 40 minutes once the marinating is done
  • You can prep all the components ahead and assemble right before serving
02 -
  • Squeezing the cucumber dry is the most important step for tzatziki that is thick and creamy
  • Letting the chicken rest before slicing keeps all the juices inside instead of on your cutting board
  • Warm pitas fold without cracking, cold ones will make a mess of everything
03 -
  • Pounding the chicken to even thickness helps it cook more evenly on the grill
  • A sprinkle of sumac over the finished pitas adds a wonderful tangy brightness

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