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Grilling chicken is such a simple and easy way to get dinner on the table fast. It sometimes lacks originality and can be boring. Enter in this recipe for Greek Chicken Pitas. The boneless skinless chicken thighs are used to retain their moisture on the grill and get marinated in a super simple marinade of oil, vinegar, and Greek Seasoning. My favorite is Cavender’s.
If you need an awesome spoon I am in love with my Supoon from Dreamfarm pictured below. It has a cool little notch that allows it to rest on my bowl and keep yucky raw chicken germs off my countertop. Check out the link for other colors and use the code: welcometodreamfarm for 10% off
After marinating for a bit they get tossed on the grill with large slices of yellow onion.
I love to slice the chicken thinly. Along with the large slices of onion. Then I serve them with pita toppings and fresh pita bread. We pass around shredded romaine lettuce, freshly diced tomato, feta cheese, Homemade Greek Tzatziki, and a few diced dill pickles. Everyone can put as much or as little of their favorite ingredients on their own pita. It’s like your very own Greek Pita Burger Bar.
You can always leave out the pita if you are trying to eat low carb. Or pack these up to go in parchment and foil for a dinner on the road. I like to serve them on their own, but I imagine a few crinkle cuts would be delicious on the side, or possibly going all the way Greek with my recipe for Traditional Greek Salad.
- 2 lbs boneless, skinless chicken thighs
- 1/4 C olive oil
- 1/4 c white distilled vinegar
- 1 tbsp Greek Seasoning (I use Cavender's
- 1 large sweet yellow onion, cut into large slices
- 1 tomato, diced
- 1 c shredded romaine lettuce
- 1/2 c crumbled feta cheese
- 1/4 c diced dill pickles
- Homemade Tzatziki Sauce
- 6 Pitas
- Mix the olive oil, vinegar and Greek Seasoning in a medium bowl.
- Add in the chicken and toss to fully coat in the marinade.
- Let the chicken marinate for at least an hour or overnight.
- Heat a grill to medium. (Or a grill pan to Medium)
- Put the chicken and onion sliced on the grill.
- Cook the chicken and onions for about 5 minutes per side or until an instant read thermometer reads 165 degrees when inserted into the chicken thighs.
- Pull them off the heat and onto a cutting board to rest for five minutes.
- Arrange your pita toppings on a plate.
- Slice the chicken and onions and serve with pitas, pita toppings, and Homemade Greek Tzatziki