Main Dishes

Marinated Chicken Thighs (Grilled in Mini Pitas)

Prep

10 minutes

Cook

20 minutes

Yield

4 pitas

This delicious and easy recipe takes flavorfully marinated chicken thighs and stuffs them into mini pitas. Perfect for an easy lunch!

These Marinated Chicken Thighs are so easy to make for the perfect, flavorful chicken to have to stuff pitas with, use on salads, or just eat with some of your favorite sides. They use a delicious garlic dip, and seasonings to make the plain, boring chicken come to life in these handheld mini pitas that I’m obsessed with for lunches.

❤️ Why You’ll Love Marinated Chicken Thighs

Easy: All you need to make your chicken go from bland to delicious is a good marinade, and this recipe is just that
Quick Prep: Prep these chicken thighs in only 10-minutes and then let the marinade do all the work as it sits and soaks into the juicy chicken
Versatile: Use this chicken in mini pitas, sandwiches, salads, bowls, or however you want

Marinated Chicken Thighs in Mini Pitas - 2

🍲 Ingredients

Garlic Dip 🧄 – TOOM Garlic Dips are some of my favorite to have on hand in the fridge because they are delicious on their own but work well as a marinade too. They are made with simple ingredients and so easy to just have on hand for a flavorful snack.

Chicken Thighs 🍗 – Chicken thighs contains dark meat vs. chicken breasts that is white meat. Dark meat actually contains more vitamins and minerals. Chicken thighs are also more juicy, and often more cost efficient.

Marinated Chicken Thighs in Mini Pitas being held by hands - 3

👩‍🍳 How to Make Marinated Chicken Thighs

Make the marinade by whisking together Toom Garlic Dip, salt, pepper, minced garlic, dried oregano, lemon juice, mustard and olive oil.
Add the chicken thighs to the marinade and let sit at room temperature for 30 minutes while you prep the toppings.
Once the chicken has sat for 30 minutes, preheat the grill to medium-high heat, about 400F.
Oil the grill well and when heated, place the chicken on the grill and cook for about 6-8 minutes on the first side to get a good sear, flip and then cook for another 7-8 minutes or until cooked through (internal temperature reached 165F).
Remove from the grill and let rest for 5 minutes before chopping the chicken and assembling the pitas. Stuff the pitas with the chopped chicken, large slices of cucumber, sliced tomatoes, red onion, tzatziki and more Toom Garlic Dip if desired.

🗒 Tips and Tricks

If you love this recipe try our original The Best Greek Chicken Marinade
Prep this chicken in advance and have it to easily grab and make pitas with all-week-long
Add this chicken to bowls, salads, or even serve it as a main with delicious sides like Homemade Greek Salad and Greek Potatoes

🗒 Substitutions

TOOM Garlic Dip: If you can’t find Toom where you live, substitute with plain Greek yogurt
Chicken Thighs: You can use this marinade on whatever cut of meat you prefer
Mustard: You can use yellow mustard or grainy Dijon

🗒 Best served with

Tzatziki
Greek Potatoes
Gyro Fries

👝 How to Store Leftovers

Store ingredients for your mini pitas separately to avoid it getting soggy. Keep the chicken in an airtight container in the fridge for up to 4 days and assemble as you enjoy.

🤔 Common Questions

Chicken breasts are higher in lean protein, but chicken thighs actually are higher in vitamins and minerals.

I find pitas can be hard to open and stuff without tearing. What I find best is to trim a small piece off the top, and tuck that piece back in the pocket into the bottom to make it sturdier. You can also heat up the pita in the microwave to make it less crumbly and easier to work with.