Grilled Chicken Pita Recipes
Juicy grilled chicken tucked into warm pitas with crisp veggies and a cool dill-cucumber yogurt sauce. Fresh, fast, and weeknight-friendly.
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Servings:
Ingredients
Main Ingredients
- 1.25 lb boneless skinless chicken breasts
- 2 tbsp olive oil for marinade
- 2 tbsp fresh lemon juice
- 1.5 tsp minced garlic
- 1.5 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt for marinade
- 0.5 tsp black pepper
- 0.75 cup plain Greek yogurt for sauce
- 0.5 cup grated cucumber, squeezed dry for sauce
- 1 tbsp fresh dill, chopped for sauce
- 1 tsp red wine vinegar for sauce
- 1 tbsp olive oil for sauce
- 0.25 tsp fine salt for sauce
- 1.5 cup shredded romaine lettuce
- 1 cup cherry tomatoes, halved
- 0.5 cup thinly sliced red onion
- 0.5 cup crumbled feta cheese optional
- 9 oz pita bread, warmed
- 1 tsp hot sauce optional, for serving
Instructions
Preparation Steps
- Whisk olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper in a bowl.
- Add chicken and toss to coat well. Marinate 15–30 minutes at room temperature.
- Preheat a grill or grill pan to medium-high. Oil the grates lightly.
- Grill chicken 5–6 minutes per side until cooked through and 165°F inside.
- Rest chicken 5 minutes, then slice thinly across the grain.
- Stir yogurt, cucumber, dill, vinegar, olive oil, and a pinch of salt in a bowl.
- Warm pitas on the grill 30–60 seconds per side until pliable.
- Fill pitas with lettuce, sliced chicken, tomatoes, onion, and feta.
- Spoon yogurt sauce over the top. Add hot sauce if desired and serve.
Notes
Variation: Swap chicken breasts for boneless thighs and grill 6–7 minutes per side. For extra richness, add a smear of hummus before filling. To meal prep, keep the sauce and veggies separate and assemble just before eating.
This recipe is an original creation inspired by classic Grilled Chicken Pita Recipes flavors. All ingredient ratios and instructions are independently developed.