Greek Grilled Chicken Pita Recipe

Ever asked yourself, “What can I do with this chicken?” Sister, you’re not alone. We’ve all blank-stared into the fridge, a package of nondescript chicken breasts staring back at us. We’ve baked ’em, fried ’em, stuffed ’em—all in search of “something different” to do with them. Here’s an idea: Go Greek. More specifically, go for a Greek chicken pita pocket. It’s kind of a sandwich but worlds away from predictable deli meat and white bread. First, the chicken breasts chill overnight in a marinade of olive oil, garlic, lemon, salt, and pepper. Then they’re grilled, drizzled with lemon juice, sliced, and tucked into a warm pita pocket, along with tzatziki, lettuce, tomatoes, and thinly sliced red onion. (For the uninitiated, tzatziki is popular in the Mediterranean and Middle East. It’s a blend of yogurt, cucumber, olive oil, garlic, and fresh herbs.) Serve our Greek chicken pita recipe with chips and fresh fruit for a very high yum factor—and no more staring blankly into the fridge.

Greek Grilled Chicken Pita
Photo: Victor Protasio; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
Active Time:
25 mins
Marinate Time:
1 hrs
Total Time:
1 hrs 25 mins
6 serves


  • 1/4 cup olive oil

  • 3 medium garlic cloves, finely chopped (about 1 Tbsp.)

  • 2 teaspoons chopped fresh oregano

  • 1 1/2 teaspoons kosher salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon), divided

  • 4 (8-oz.) boneless, skinless chicken breasts

  • 6 (8-in.) pita rounds

  • 3/4 cup refrigerated tzatziki

  • 6 romaine lettuce leaves (from 1 small head)

  • 1 1/2 cups multicolored cherry tomatoes, halved

  • 1 small red onion, thinly sliced (about 1 cup)


  1. Stir together oil, garlic, oregano, salt, pepper, and lemon zest in a large bowl. Add chicken, and turn to coat. Cover and refrigerate 1 hour.

  2. Preheat grill to medium-high (400°F to 450°F). Remove chicken from marinade; discard marinade. Place on unoiled grates. Grill, uncovered, until a thermometer inserted in thickest portion of meat registers 165°F, 6 to 8 minutes per side. Transfer chicken to a cutting board; drizzle with lemon juice. Rest 5 minutes or up to 20 minutes. Cut crosswise into 3/4-inch slices.

  3. While chicken rests, place pita rounds on unoiled grates. Grill, uncovered, over medium-high until warmed and slightly charred, about 2 minutes per side. Remove from grill; spread 2 tablespoons tzatziki over each pita.

  4. Divide lettuce, tomatoes, onion, and sliced chicken evenly among pitas.

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