Grilled Chicken Pitas Recipe

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.

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.

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.

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.

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.

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.

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.

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.