These grilled Greek chicken pitas are a great summer or weeknight meal. They are easy and delicious!

There is nothing better in the summer time than an outstanding, refreshing dinner that doesn’t make you feel bogged down and tired. This is one of our summer favorites, although we make it year round. It’s just one of our favorites in general! These grilled Greek chicken pitas use fresh ingredients, fresh vegetables, chicken breast and pita pockets to make an amazing combination of flavors that are creamy, savory, zesty, and fresh.

The best part is, MY KIDS LOVE THESE TOO. They aren’t great about eating all the items together, but they love the chicken and toppings separated.

grilled greek chicken pitas with greek yogurt sauce and quick pickled onions

These pair super well with home made potato wedges! I can get this recipe posted soon, but it’s actually quite simple. Just cut some Yukon gold potatoes into wedges, toss them in a bowl with olive oil, salt and pepper. Place them on a sheet pan and sprinkle a little fresh parsley on top. Bake at 425 F for 25 minutes. You can even give them a squeeze of lemon juice after they have finished baking to really top them off and pair them well with the pitas!

Now that I have gone off on a tangent, let’s reel it back in and talk about these Greek chicken pitas.

Ingredients

Chicken Breast
Greek Yogurt
Mayonnaise
Salt & Pepper
Italian Seasoning
Dill Weed
Fresh Garlic
Fresh Parsley
Fresh Lemon
Olive Oil

Toppings

Cucumber
Marinated Onions
Tomato
Lettuce (sometimes we use it sometimes we don’t)
Feta Cheese
Greek Yogurt Sauce

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Step 1: Marinate Your Chicken

First of all, you will want to start your chicken marinade. You will want to get your chicken into this marinade at the beginning of the process. For exact amounts, you can reference the recipe below, but for the marinade you will want:

Chicken Brease
Greek Yogurt
Mayonnaise
Ground Salt & Pepper
Italian Seasoning
Dill Weed
Fresh Garlic
Fresh Parsley
Fresh Lemon
Olive Oil

Use plain Greek yogurt. You don’t want any flavored yogurts, as this would change the whole flavor of the marinade, and won’t provide the savory flavors this marinade needs. You will use both yogurt and mayonnaise because the yogurt gives the proper flavor, while the mayo has enough fat content that it will seal in the juices from your chicken while it cook!

You will need to chop your garlic and parsley prior to adding these items to the marinade. Quarter your lemon to use the lemon juice within.

Put all of the ingredients into a gallon zip lock bag, mix it all together, and then add the chicken. Once the chicken has been added, you will want to mix it up inside the bag by shaking and moving the bag around until the chicken is well coated. Put this in the refrigerator until you are ready to grill it.

Step 2: Make Your Marinated Onions

You want to make your marinated or quick pickled onions as soon as you have your chicken marinating. These only need to sit for about 20 minutes, but I recommend an hour. You can always make these ahead of time and keep them in the fridge too! The recipe is below:

Super Easy Marinated Onions | Take Your Sandwich to the Next Level

Step 3: Make The Greek Yogurt Sauce

This Greek yogurt sauce contains all the same seasonings and flavors of the chicken marinade, but it doesn’t get cooked. Instead, this sauce is mixed together, and sits to let all of the flavors combine. It’s the perfect compliment to the chicken flavoring, and the pitas themselves! To make the sauce you will need all of the same ingredients above, except for the mayonnaise.

Mix all of these ingredients into a bowl, and let this sit for at least 20 minutes to let the flavors start combining.

The lemon juice is your “thinning” agent, as well as the fresh flavor. If you feel that you need more lemon juice to thin out the sauce more, go ahead and add it! If you want to thin your sauce more, but you don’t want more lemon flavor, add a splash of water instead.

If you are like me, and you LOVE LEMON, you can also zest your lemon prior to quartering it, and use the lemon zest in this sauce as well! Sometimes the added work is worth it.

Step 4: Cut Up The Vegetables

Now that you have your chicken, onions, and sauce all marinating and sitting to let all the wonderful flavors combine, it’s time to cut up the vegetables!

In the pita imaged, we used cucumber, the marinated onions, and roma tomatoes. We also occasionally use romain lettuce, but do not always use it. It does give a nice refreshing crunch and texture to your pita though!

We slice our vegetables very thin. I don’t like getting big hunks of something in one bite, I want all my flavors to combine nicely. In order to achieve this, slicing the vegetables very thin will allow for more flavor combinations in one bite. As well as easier distribution throughout the pita itself.

We use mini cucumbers because they have great flavor, thinner skin, and no seeds. This is a preference and not required, but I highly recommend it. We use roma tomatoes because they have more “meat” to the tomato, and less seed and slime.

Get all your vegetables prepared so it’s easy to throw your pita together when the chicken is still warm from cooking!

Step 5: Grill The Chicken

It’s finally time to cook the chicken! You want to grill the chicken breasts whole, and then cut them once they have completed cooking. This will give you juicy, tender chicken. It also makes it much easier to grill!! I couldn’t imagine trying to grill all those little pieces of chicken without losing half of them through the grill grates.

I grill my chicken at about 400 F – 450 F on my pellet grill. I start out with an indirect heat, cooking for about 8 minutes on one side, then flip it. I open my flame pot allowing for direct heat and cook it for another 3-5 minutes on each side letting it char. It’s really hard to give confident cooking times for grilling. The thickness of your chicken breast (if it’s super thick I recommend fileting it into halves), the accuracy of your grill temperature, how direct the heat is, how much ventilation your grill has. All these play into the grill times.

Under standard grilling conditions at this temperature, I would recommend about 5-8 minutes per side. Just make sure your chicken reaches an internal temperature of 165 F before removing.

Once your chicken has completed cooking, let it stand for about 5 – 10 minutes before cutting it. This will let the juices reabsorb. Cut your chicken into strips, against the grain.

Step 6: Assemble Your Pita!

We really enjoy using pita pockets. Our favorite pita pockets are Joseph’s Pita Bread “original”. These are sturdy enough to hold up to the sauce, and have the perfect pocket openings!

We usually split one pita bread round. My husband takes half and I take half and we build our pitas out of the half. You might end up eating a whole, but you’d be surprised how filling these area. Unfortunately, we love these so much we usually end up eating a whole to ourselves (but we like to make ourselves think we have more control than that).

We also split one between the kids. They like to eat their pitas disassembled, so they just get the bread with all the ingredients on a plate.

Start by adding your chicken to the pita pocket. Then, put in your vegetables, including the marinated onions. Push them down the side of the chicken so the chicken fills the bottom flat portion, and your vegetables sit on top so you get a combination of both in every bite. Sprinkle in your feta cheese (you can’t forget the feta, this can make or break the overall flavor!). Once all your toppings are in, add your Greek Yogurt sauce over top. This will let it run down over all the ingredients to mix well into your pita.

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