Grilled Chicken Pitas

Grilled Chicken Pitas

Grilled Chicken Pitas

When it’s hot outside, I look for recipes that can be cooked quick and easy; and these Grilled Chicken Pitas is a favorite at our house.

I start with boneless, skinless chicken thighs (you can substitute white meat if you want) and some fresh vegetables: yellow squash, zucchini squash, red onion, and sweet peppers.

Grilled Chicken Pitas

Rinse the vegetables and slice the squash into 1/4” strips and peel and quarter the red onion. Place the thighs in one ziplock bag and the vegetables in another. For a quick marinade I use Spedie Sauce (it’s a Mediterranean style marinade I found at Kroger). Divide the bottle of Spedie Sauce over the thighs and vegetables and refrigerate for an hour. I like to prep everything in the morning and it’s ready to grill that evening for a quick dinner.

Grilled Chicken Pitas

For this recipe I used my PK Grills 360 and Royal Oak Chef’s Select. Got a chimney of coals hot and set my grill up for direct grilling.

When you’re ready to cook, and the grill is up to temp, remove the thighs and vegetables from the marinade. Start with the chicken and grill hot and fast. Season the meat with your favorite Greek Seasoning as it cooks.

Grilled Chicken Pitas

You don’t want to go too far from the grill because the thighs will need turning often. It only takes about 10 minutes for them to fully cook. Internal temperature should reach at least 175 degrees.

grilled chicken pitas

Remove the chicken thighs from the grill and hold to the side loosely covered with aluminum foil. Place the vegetables on the grill and cook for 3-4 minutes on each side. Be sure to season the vegetables with Greek Seasoning and flip as needed just don’t over cook them.

grilled chicken pitas

To serve this dish, warm pita bread on the grill for 30-45 seconds. Cut the thighs into bite-size slices and place on a large platter with the grilled vegetables.

grilled chicken pitas
grilled chicken pitas

We serve it family style on the dinner table with shredded lettuce, diced tomatoes, crumbled feta cheese, and a bowl of tzatziki sauce. This recipe is great for a quick summer dinner.

grilled chicken pitas

Tzatziki Sauce Recipe

  • 8oz Plain Yogurt
  • 4oz Sour Cream
  • 1 Whole Cucumber peeled and shredded on box grater
  • 3 Cloves Garlic minced
  • 2oz Crumbled Goat Cheese
  • 1 Tablespoon Mayo
  • ½ teaspoon Black Pepper
  • ½ teaspoon Salt
  • Juice of 1 Lemon

Combine well and allow to sit for at least 4 hours. Overnight is best.

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Grilled Chicken Pitas
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Grilled Chicken Pitas

Ingredients

  • 2lbs Boneless, Skinless Chicken Thighs
  • 18oz Spedie Sauce - Salamida Original State Fair
  • 2oz Greek Seasoning
  • 2 Yellow Squash
  • 2 Zucchini Squash
  • 1 Red Onion
  • 1 dozen small Sweet Peppers assorted colors
    For serving:
  • Pita Bread or your favorite flat bread
  • Shredded Lettuce
  • Diced Tomato
  • Feta Cheese - crumbled
    Tzatziki Sauce Recipe
  • 8oz Plain Yogurt
  • 4oz Sour Cream
  • 1 Whole Cucumber peeled and shredded on box grater
  • 3 Cloves Garlic minced
  • 2oz Crumbled Goat Cheese
  • 1 Tablespoon Mayo
  • ½ teaspoon Black Pepper
  • ½ teaspoon Salt
  • Juice of 1 Lemon

Instructions

  1. Place Chicken Thighs in a ziplock bag and pour half of the bottle of Spedie Sauce over the thighs. Move the thighs around in the marinade for even coverage and refrigerate for at least one hour up to overnight.
  2. Wash and vertically slice the squash into 1/4” pieces, quarter the red onion, and place all the vegetables in a ziplock bag. Pour the remaining marinade over the vegetables and refrigerate for 1 hour.
  3. Set up a charcoal grill for direct heat grilling adding a couple small chunks of your favorite wood on the hot coals for smoke flavor.
  4. Remove the chicken thighs from the marinade and place on the grill. Season each thigh with greek seasoning as they cook. Total cook time is about 10 minutes. Place each thigh on a platter and cover loosely with aluminum foil.
  5. Remove the vegetables from the marinade and place on the grill. Season with remaining greek seasoning and cook for 3-4 minutes on each side or until tender turning as needed.
  6. Warm the pitas for 30-45 seconds on the grill. Slice the thighs into bite size pieces and place on a platter along with the grilled vegetables. Serve family style with lettuce, diced tomatoes, feta cheese, and tzatziki sauce.

Malcom Reed
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