Chicken Pita Recipe

Prep marinade

In a bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, minced garlic (2 cloves), dried oregano, ground cumin, 1 tsp salt and 1 tsp black pepper until combined.

Marinate chicken

Trim excess fat from 1 lb chicken thighs and place in a shallow dish or zip-top bag. Pour the marinade over the chicken, turn to coat thoroughly, then refrigerate for at least 30 minutes and up to 4 hours.

Roast or pan-sear

Preheat oven to 425°F (220°C) if roasting. Place marinated thighs on a rimmed baking sheet lined with foil and roast 18–22 minutes until internal temperature reaches 165°F (74°C). Alternatively, heat a large skillet over medium-high heat with 1 tsp olive oil and sear thighs 4–5 minutes per side until cooked through. Remove chicken, let rest 5 minutes, then slice or shred into bite-sized pieces.

While chicken marinates, thinly slice 1 small red onion into rings. In a jar or bowl combine 1 tbs apple cider vinegar, 2 tbs water, 1 tsp sugar and 1 tsp salt; stir until sugar and salt dissolve. Add the onion slices, press down so they are submerged, and let sit at room temperature for at least 15 minutes (or refrigerate up to 2 days). Drain before using.

Grate half a cucumber and squeeze in a clean towel or paper towels to remove excess liquid until you have about 1/2 cup drained cucumber. In a bowl combine 1 cup plain Greek yogurt, drained grated cucumber, 1 minced garlic clove, 1 tsp lemon juice, 1 tsp chopped fresh dill, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust seasoning. Refrigerate until ready to assemble (can be made up to 24 hours ahead).

Prepare vegetables: dice 1 medium tomato into small chunks; slice 1/2 cup cucumber into thin rounds; if using, wash and dry 1 cup mixed greens.

Warm the pita: preheat oven broiler or stovetop pan. Lightly brush each pita with a little olive oil and sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Warm pitas 1–2 minutes per side under a broiler or in a dry skillet until pliable and slightly charred.

Assemble: carefully open each warm pita pocket. Spread about 2 tbs tzatziki inside each pita. Divide the sliced roasted chicken evenly among the 4 pitas (about 4 oz raw chicken per pita before cooking yields roughly equal portions). Add diced tomato, sliced cucumber, a few pickled red onion rings, and a small handful of greens. Drizzle an extra teaspoon of tzatziki or olive oil if desired.

Serve: serve immediately while chicken is warm. Leftover components keep separately in the fridge for up to 3 days (tzatziki 1–2 days).