These grilled chicken pitas are one of my easiest warm-weather dinners! I use boneless chicken thighs marinated in a simple Greek yogurt, lemon, and dill marinade, which keeps the chicken super juicy and packed with fresh flavor.
Everything gets tucked into a pita pocket and served with a quick, tzatziki coleslaw made using store-bought tzatziki. This is a light and flavorful meal, perfect as an easy lunch or low-effort dinner!
One of the best parts about this recipe is how quickly everything comes together. The chicken only needs a short marinade, then it cooks up fast on the grill while you mix together the tzatziki coleslaw.
If you're into simple meals with bright, Mediterranean-style flavors, you'll also love my Greek Roast Whole Chicken and Lemon Greek Grilled Shrimp and Chicken Kabobs.
Jump to:
Quick Tips
- Equipment needed: Outdoor propane gas grill
- Marinating time: At least 30 minutes. Luckily, the Greek yogurt and lemon juice tenderize the chicken pretty quickly!
- Make it easier: The Tzatziki slaw and optional toppings can be prepped up to one day in advance.
- Grilling FAQs: My recipe for grilled chicken thighs covers everything from grill temperature and cooking time to marinades, flare-ups, and keeping chicken thighs juicy on the grill.
Key Ingredient Notes
- Boneless chicken thighs - I like using chicken thighs because they stay juicy on the grill and soak up the marinade really well.
- Greek yogurt - Adds creaminess and tanginess to the marinade while helping to keep the chicken tender. It also helps the other marinade ingredients cling to the chicken.
- Lemon juice - Brightens up the marinade and adds that fresh lemony flavor that works so well in Greek-inspired recipes.
- Honey - Balances the tangy flavors with a little sweetness and helps the chicken caramelize on the grill.
- Red wine vinegar - Gives the cabbage slaw a sharp, tangy flavor.
- Green cabbage - Thinly sliced green cabbage creates a crispy, crunchy slaw that can be served on the side or right in the pita with the chicken.
- Tzatziki - This acts as a creamy base for the slaw, coating the cabbage with a cool, tangy flavor that pairs perfectly with grilled chicken. I really like Cedar's Tzatziki with Feta and La Terra Fina Tzatziki with Feta.
- Pita bread - Any of your favorite store-bought brands works great. I prefer to use the pita as a large wrap, but opening them up into pockets (like I do with these Mediterranean chicken salad pitas) is also an option.
*See the recipe card below for a detailed list of ingredients and measurements.
Step-by-Step Instructions with Photos
- Prepare the marinade in a large mixing bowl, then add the chicken thighs and toss until they're evenly coated.
- Marinate for at least 30 minutes, or cover and refrigerate for up to 6 hours for even more flavor.
- While the chicken marinates, prepare the cabbage slaw. It needs some time to sit and develop flavor while the cabbage softens slightly.
- If you enjoy crunchy, creamy slaws like my classic American coleslaw recipe, you'll love this Mediterranean-inspired version!
- Grill the chicken thighs for about 5 minutes per side over medium heat (at 400°F).
- Continue grilling and flipping as needed until the chicken is fully cooked and reaches an internal temperature of at least 165°F.
- Let the cooked chicken rest for a few minutes, then slice it into thin strips.
- Stuff the pitas with the grilled chicken and a generous scoop of cabbage slaw.
- Add any optional toppings, such as feta cheese, red onion, and an extra dollop of tzatziki. Enjoy!
Ways to Serve
- You can stuff the cabbage slaw into the pitas, serve it on the side, or do both!
- They're also great paired with this Mediterranean cucumber tomato salad.
- Since this recipe already covers the protein and veggies, I often like to serve it with something salty and easy, like potato chips or French fries. My air-fried Alexia sweet potato fries are perfect here!
More Recipe Tips
- Don't skip the marinating time. Even just 30 minutes helps tenderize the chicken and gives the yogurt marinade time to soak in.
- Greek yogurt marinades can sometimes release liquid during cooking. Luckily, this is not an issue on the grill. The excess moisture drips away while the chicken develops a nice char on the outside.
- Let the cabbage slaw sit while the chicken marinates. The cabbage softens slightly, and the flavors taste much better after resting for a bit.
- Warm the pita bread before serving. A few seconds on the grill or in the microwave makes the pita softer and easier to fold.
No grill? No problem!
- You can cook the chicken thighs on a sheet pan in the oven instead.
- Since yogurt marinades release more liquid in the oven, you'll want to carefully pour off excess liquid partway through cooking so the chicken can brown better.
- These sheet pan chicken thighs with peppers and onions will give you the exact oven temperature and cooking time you need.
Storage Tips
These grilled chicken pitas work great for meal prep. Store the chicken, slaw, and pita separately and assemble right before serving. They'll stay fresh for 3-4 days in the refrigerator.
Reader FAQs
Can I use chicken breasts instead of chicken thighs?
Yes, you can use chicken breasts instead. Make sure you adjust the cooking time accordingly, as they may take longer to cook, depending on their thickness.
Can I use pre-shredded cabbage or coleslaw mix?
Yes, coleslaw mix is a fantastic shortcut! I would use two bags, since they tend to be on the smaller side.
If you tried this recipe for Grilled Chicken Pitas or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Grilled Chicken Pitas with Tzatziki Slaw
These grilled chicken pitas are one of my easiest warm-weather dinners! I use boneless chicken thighs marinated in a simple Greek yogurt, lemon, and dill marinade, which keeps the chicken super juicy and packed with fresh flavor. Everything gets tucked into a pita pocket and served with a quick, tzatziki coleslaw made using store-bought tzatziki. This is a light and flavorful meal, perfect as an easy lunch or low-effort dinner!
Ingredients
For the chicken
- 6 boneless, skinless chicken thighs medium-sized
- ¼ cup Greek yogurt plain, full-fat
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 3 cloves fresh garlic minced
- 1 ½ teapoons kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon dried dill
- 2 teaspoons dried oregano
- ½ teaspoon onion powder
For the tzatziki slaw
- 1 head green cabbage small to medium-sized
- ½ cup tzatziki store-bought
- ⅓ cup mayonaise
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
Additional ingredients
- 6 pieces pita bread
- Optional toppings: feta cheese, red onion, kalamata olives, tomatoes, cucumber, and extra tzatziki
Instructions
- Prepare the chicken marinade. In a large mixing bowl, whisk together the Greek yogurt, lemon juice, red wine vinegar, honey, minced garlic, salt, pepper, paprika, dill, oregano, and onion powder until well combined. Add the chicken thighs and toss until evenly coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 6 hours.
- Make the tzatziki slaw. While the chicken marinates, prepare the slaw. Combine the tzatziki, mayonnaise, red wine vinegar, and kosher salt in a large mixing bowl and whisk until smooth. Thinly slice the cabbage, add it to the mixing bowl with the tzatziki mixture, and toss until the cabbage is evenly coated. Refrigerate the slaw while the chicken marinates and cooks so the flavors can develop and the cabbage can soften slightly.
- Grill the chicken thighs. Preheat your propane grill to 400°F. Place the marinated chicken thighs directly on the grates and cook over medium heat for about 5 minutes per side. Continue grilling and flipping as needed until the chicken is fully cooked and reaches an internal temperature of at least 165°F.
- Rest and slice the chicken. Transfer the grilled chicken thighs to a cutting board and let them rest for a few minutes. Slice the chicken into thin strips.
- Assemble the chicken pitas. Warm the pita bread if desired, then fill each pita with sliced chicken and a generous scoop of the tzatziki slaw. Add any additional toppings and serve immediately. I always like to add an extra dollop of tzatziki, a sprinkle of crumbled feta, and thinly sliced red onions. Enjoy!
Nutrition
Notes
- Don't skip the marinating time. Even just 30 minutes helps tenderize the chicken and gives the yogurt marinade time to soak in.
- Warm the pita bread before serving. A few seconds on the grill or in the microwave makes the pita softer and easier to fold.
- The nutrition information is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Katie Youngs says
This has quickly become one of my favorite warm-weather dinners!