Description
Tender, marinated chicken thighs grilled to perfection and served in warm pita bread with fresh toppings and a creamy homemade tzatziki sauce. An easy and satisfying weeknight meal with vibrant Mediterranean flavors.
Ingredients
1 cup plain whole milk Greek yogurt
½ cup grated English cucumber, water squeezed out & completely dry
2 garlic cloves, finely minced (or 1 teaspoon garlic paste)
1 large lemon, zested
1 tablespoon lemon juice, from zested lemon
2 tablespoons fresh chopped dill
2 teaspoons extra virgin olive oil
Kosher salt & fresh ground black pepper, to taste
2 lbs boneless/skinless chicken thighs
⅓ cup plain whole milk Greek yogurt
5 garlic cloves, finely minced
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon dried oregano
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon ground nutmeg
Kosher salt & fresh ground black pepper, to taste
2–3 tablespoons olive oil, for cooking
6 pita breads or flat breads of choice, warm
2–3 cups chopped romaine lettuce, packed
1 large beefsteak tomato, diced
2–3 ounces crumbled feta
½ medium red onion, thinly sliced
Instructions
Combine yogurt, grated cucumber (with water squeezed out), minced garlic, lemon zest, lemon juice, dill, oil, salt, and pepper in a bowl. Stir well and adjust seasoning if needed. Cover and chill the tzatziki.
In a large container or bag, mix chicken thighs with yogurt, minced garlic, lemon juice, oil, oregano, paprika, nutmeg, salt, and pepper.
Massage the marinade into the chicken to ensure it’s fully coated.
Marinate the chicken in the refrigerator for at least one hour, or up to eight hours, turning halfway through.
Grill the chicken over medium-high heat, brushing grates with oil, for 4-5 minutes per side, or until cooked through to 165F. Alternatively, heat 2 tablespoons of olive oil in a skillet over medium-high heat until shimmering. Add chicken in batches and cook for 3-5 minutes per side, until cooked through to 165F.
Slice the cooked chicken thighs into strips.
Fill warm pita breads with chicken, lettuce, tomatoes, feta, red onion, and tzatziki sauce. Serve right away.
Notes
Don’t overcrowd the grill/pan. Cooking the chicken in batches ensures it gets a beautiful sear rather than steaming. This is key for great texture.
Check for doneness. Use an instant-read thermometer to ensure your chicken reaches 165°F for food safety and perfect tenderness.
Squeeze that cucumber dry. I cannot stress this enough! The drier the cucumber, the thicker and creamier your tzatziki will be.
Warm your pitas. A quick warm-up in the oven, on the grill, or even in a dry skillet makes pita bread wonderfully soft and pliable, much easier to fill and enjoy.
- Prep Time: 30 minutes (active time)
- Cook Time: 8-10 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A