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!
Servings: 6
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!
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.
Nutrition
Calories: 465kcal | Carbohydrates: 46g | Protein: 31g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 116mg | Sodium: 1095mg | Potassium: 658mg | Fiber: 6g | Sugar: 9g | Vitamin A: 436IU | Vitamin C: 58mg | Calcium: 175mg | Iron: 3mg
Find it online at sugarandsnappeas.com!