Grilled chicken pitas are one of my all-time favorite meals to make and, of course, eat. I would say it’s on repeat around here about once a week in the summer. There is minimal cooking involved, really just grilling up some chicken, and then the rest is some mixing and chopping. This quick and easy Mediterranean-inspired recipe features juicy, charred chicken thighs, creamy tzatziki sauce, and a vibrant cucumber and tomato salad. Plus, the cleanup is a breeze since like I said, all the cooking that needs to be done is outside on the grill.
You can certainly use your oven broiler if you don’t have a grill, just keep an eye on the chicken to make sure it doesn’t burn, but a nice bit of char is always good.
Grilled Chicken Pitas with Tzatziki Sauce and Cucumber Salad
Grilled chicken pitas are one of my all-time favorite meals to make and eat. This quick and easy Mediterranean-inspired recipe features juicy, charred chicken thighs, creamy tzatziki sauce, and a vibrant cucumber and tomato salad. Minimal cooking, easy cleanup, and incredible flavor make this a perfect weeknight dinner. Whether you’re firing up the grill or using your oven’s broiler, this recipe delivers big on taste without a ton of effort.
Why You’ll Love This Recipe
- Quick and Easy: With minimal cooking and just a bit of chopping and mixing, this recipe is perfect for busy weeknights.
- Versatile: Swap the chicken for lamb, turkey, or roasted veggies to suit your preferences.
- Minimal Cleanup: All the cooking is done on the grill, so there’s hardly any mess in the kitchen. And, I hate cleanup.
Ingredients for Grilled Chicken Pitas
For the Chicken
- Boneless Chicken Thighs – I like skin on boneless thighs for this recipe, and just in general, they have more flavor, more fat and are absolutely delicious when grilled, but use any cut of chicken you like.
- Dried Oregano – you could use fresh if you had it, but dried is usually always available. The oregano gives the marinate a nice herbal hit.
- Salt – Used to season the chicken and also helps keep it moist when grilled.
- Sugar – Just a pinch to balance out the marinade and help with caramelization on the grill.
- Lemon Juice – The acid tenderizes the chicken and imparts that delicious lemon flavor throughout.
- Olive Oil – A nice fruity olive oil gives lots of flavor the chicken.
For the Tzatziki Sauce
- Greek yogurt – Full-fat greek yogurt is the base for the tzatziki sauce.
- Persian cucumbers – You could use any cucumbers you like, but small Persian cucumbers are great in this recipe and typically are available all year long.
- Lemon – fresh, juiced.
- Garlic – freshly grated, the garlic gives a nice punch of flavor to the sauce.
- Olive oil – Extra virgin olive oil helps enrich the finished sauce.
- Salt and pepper – to taste.
For the Cucumber and Tomato Salad
- Persian cucumbers – Or, any other cucumbers you like. If you have fresh summer cucs, use those!
- Tomatoes – depending on the season you could use a large beefsteak or heirloom variety, or smaller cherry tomatoes. Pick something sweet and flavorful.
- Onion – thinly sliced
- Dried oregano – more dried oregano to echo the flavor in the chicken marinade.
- Red wine vinegar
- Olive Oil
- Salt and pepper
To Serve
- Flatbreads or pitas – I highly recommend my easy yogurt flatbread recipe, but a good store bought flatbread or pita works great.
How to Make Grilled Chicken Pitas
- Prep the Chicken
Cut the chicken thighs in half to make long strips and thread them onto skewers. Season generously with salt, dried oregano, lemon juice, and a pinch of sugar. Let the chicken marinate while you prepare the other components.
Grill the chicken over medium-high heat until fully cooked and slightly charred. If using an oven broiler, place the skewers on a baking sheet and cook, flipping once, until golden and cooked through. - Make the Tzatziki Sauce
Grate the cucumber and squeeze out any excess water. A paper towel, cloth kitchen towel, or your hands work well for this step. In a bowl, mix the drained cucumber with Greek yogurt, grated garlic, lemon juice, olive oil, salt, and pepper. For extra flavor, stir in fresh dill if you have it. - Prepare the Cucumber and Tomato Salad
In a large bowl, combine diced cucumber, tomatoes, and sliced onion. Toss with olive oil, red wine vinegar, dried oregano, salt, and pepper. Let the salad sit for at least 10 minutes to allow the flavors to meld. - Assemble the Pitas
Warm the flatbreads or pitas on the grill for a minute or two. Layer them with grilled chicken, a generous dollop of tzatziki sauce, and a scoop of cucumber and tomato salad. Serve immediately.
Tips and Tricks
- Get The Perfect Char: For the best flavor, make sure the grill is hot before adding the chicken. The little charred bits of chicken skin add so much flavor the the final dish. You want lots of color on the chicken, but don’t burn it.
- Use Fresh Ingredients: Fresh cucumbers, tomatoes, and yogurt make all the difference in this recipe.
- Make It Ahead: Prep the tzatziki and salad a few hours in advance to save time and let the flavors develop.
- No Grill? No Problem: Use a grill pan or oven broiler to cook the chicken. Just watch closely to prevent burning.
Frequently Asked Questions (FAQs)
Can I make these grilled chicken pitas without a grill?
Absolutely! Use a grill pan or the broiler in your oven to achieve similar results. Just keep an eye on the chicken to avoid overcooking.
How do I store leftovers?
Store leftover chicken, tzatziki, and salad in separate airtight containers in the fridge for up to 3 days. Reheat the chicken on the grill or in a skillet for best results.
Can I use store-bought tzatziki sauce?
Yes, store-bought tzatziki works in a pinch, but making it fresh elevates the flavors significantly. You can also easily season some yogurt with salt and pepper, a little lemon juice and use that rather than making the full tzatziki sauce recipe.
Grilled chicken pitas with tzatziki sauce and cucumber salad are the perfect combination of fresh, flavorful, and fuss-free. Whether you’re grilling outdoors or using your broiler, this Mediterranean-inspired recipe is sure to be a hit with family and friends.
Did you try this Chicken Pita Recipe? Leave a comment below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Grilled Chicken Pitas
Ingredients
The Chicken
- 6 chicken thighs boneless
- 1 tsp dried oregano
- salt
- 1 pinch sugar
- 1/2 lemon juiced
- 3 tbsp olive oil
- 4 flatbreads or pitas
Tzatziki Sauce
- 1 C greek yogurt
- 2 Persian cucumbers or 1/2 large cucumber
- 1/2 lemon juiced
- 1 clove garlic grated
- 2 tbsp olive oil
- salt
- pepper
Cucumber and Tomato Salad
- 4 Persian cucumbers or 1 large cucumber, large dice
- 1 large tomato or 1 pint cherry tomatoes, large diced
- 1/2 onion sliced
- pinch dried oregano
- 3 tbsp red wine vinegar
- 3 tbsp olive oil
- salt
- pepper
Instructions
- Prep your chicken by cutting chicken thighs in half to make long strips and fold them onto skewer. Season generously with salt, lemon juice, oregano and sugar. Grill until chicken is cooked through and slightly charred.
- To make tzatziki, grate your cucumber and then squeeze out any excess water. I like to wring it out in a paper towel, but a cloth kitchen towel works great or even just your hands. Mix your drained cucumber, grated garlic, yogurt, lemon juice salt, pepper and olive oil. You can also add in some fresh dill, I forgot so I just added it at the end. Your choice.
- To make your quick cucumber and tomato salad, dice and slice your veg, toss with olive oil, red wine vinegar, dried oregano, salt and pepper. Let it sit at least 10 minutes before serving.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
