Amazing Grilled Greek Chicken Pitas
These flavorful and refreshing grilled greek chicken pitas are the perfect summertime and weeknight meal. These are made with grilled chicken in a Greek yogurt marinade, marinated onions or quick pickled onions, and a Greek yogurt sauce.
Equipment
- Grill
Ingredients
Chicken Marinade
- 1/4 Cup Mayonnaise
- 1/2 Cup Greek Yogurt Plain
- 2 Tbsp Olive Oil
- 1/2 Tbsp Italian Seasoning
- 1/2 tsp Ground Salt We use pink Himalayan
- 1/4 tsp Fresh Ground Black Pepper
- 1/4 tsp Dill Weed
- 3 Tbsp Fresh Parsley Chopped
- 2 Cloves Fresh Garlic Minced
- 1 Whole Lemon Juice Only
- 3 Whole Chicken Breasts If these are very thick, filet them into halves and only use 2 total
Greek Yogurt Sauce
- 1/2 Cup Greek Yogurt Plain
- 1 Tbsp Fresh Lemon Juice add extra lemon juice for thinning if needed (should have a slightly runny consistency)
- 1/2 Tbsp Olive Oil
- 1 tsp Italian Seasoning
- 1/4 tsp Dill Weed
- 1/2 tsp Fresh Ground Salt we use pink Himalayan
- 1/4 tsp Fresh Ground Black Pepper
- 1 Tbsp Fresh Parsley Chopped
- 1 Clove Fresh Garlic Minced
Toppings/Other
- Feta Cheese
- Marinated Onions recipe link above
- 1-2 Cucumbers we prefer to use mini cucumbers
- 1 Roma Tomato
- Romain Lettuce sometimes we use this, sometimes we don't
- Pita Bread
Instructions
- Mix together all marinade ingredients into a 1 gallon ziploc bag. Add the chicken into the bag, and shake to coat. Place in the fridge until you are ready to grill the chicken.
- Prepare your marinated onions according to the recipe link in the post above. Let these sit to marinate.
- Mix all ingredients for the Greek Yogurt sauce in a small bowl. Make sure to use enough lemon juice (or add a splash of water) to make this have a slightly runny consistency, that you could pour onto your pita with a spoon. Allow this to sit and let the flavors combine.
- Cut up your vegetables for toppings. We prefer to use very thin slices of the vegetables to be able to distribute these evenly in the pita pocket.
- Grill your chicken at about 400 F to 450 F for about 5-8 minutes per side depending on thickness and grill temperature. Ensure your chicken reaches an internal temperature of 165 F before removing from the grill. Let the chicken stand for 5 - 10 minutes.
- Slice chicken into strips, cutting against the grain.
- Assemble your pita pockets with all ingredients. I suggest putting the chicken in first, then vegetables, cheese next, and topping it with the sauce.