Best Grilled Chicken Pita Pockets

For our family, summer always means one thing first: grilling season! My husband loves to man the grill (and conveniently avoids the kitchen 😄), so whenever I get the chance to hand him the tongs, I happily step aside. There’s something about fire, smoke, and sharp tools that makes the whole thing feel like a primal guy’s club—and honestly, it works for both of us. He gets to “rule the grill,” and I get to dream up the flavors, prep the ingredients, and bring it all together with the seasoning magic I love.

This Grilled Chicken Pita Pockets recipe is a perfect reflection of my spice obsession. The marinade is packed with warm, smoky, citrusy flavor, thanks to a vibrant blend of spices, lime juice, olive oil, and sea salt. The chicken grills up beautifully juicy, the pita gets just the right amount of char, and when it’s all layered with crisp lettuce, spicy jalapeños, and cool, creamy yogurt-garlic sauce? Perfection.

Serve these at your next BBQ and watch them disappear. They’re easy, flavor-packed, and perfect for summer evenings.

Best Grilled Chicken Pita Pockets

Recipe by Subhajit Khara

Servings

10

servings

Prep time

40

minutes

Cooking time

20

minutes

Calories

Per Serving: ~400–430 kcal

kcal

Ingredients

• For the Grilled Chicken:
  

• Boneless, skinless chicken thighs – 3 lbs

• Red onion – 2 large, roughly sliced
  

• Olive oil – ⅔ cup
  

• Lime juice – 6 tablespoons
  

• Sea salt – 4 teaspoons
  

• Smoked paprika – 2 teaspoons
  

• Cumin – 1 teaspoon
  

• Turmeric – 1 teaspoon
  

• Ground black pepper – 1 teaspoon
  

• Chili powder – 1 teaspoon
  

• Cinnamon – ½ teaspoon
  

• For the Yogurt Sauce:
  

• Plain unflavored yogurt – 16 oz
  

• Garlic – 2 cloves, minced
  

• Sea salt – 2 teaspoons, or to taste
  

• For Serving:
  

• Romaine lettuce – 4 cups, finely chopped
  

• Jalapeños – 2–4, thinly sliced
  

• Cilantro – 1 cup, finely chopped
  

• Pita pockets – 12, halved

Directions

• Prep the chicken: Rinse and pat dry the chicken thighs.
  
• Make the marinade: In a bowl, whisk together olive oil, lime juice, and all spices. Add sliced onions.
  
• Marinate: Place the chicken and onion into a large resealable bag or container. Pour in the marinade, seal, and shake to coat. Let it marinate for 30 minutes at room temp, or 3+ hours refrigerated.
  
• Grill: Preheat grill to medium heat. Remove chicken from marinade and discard excess. Grill chicken and onions for 8–10 minutes, until cooked through and nicely charred.
  
• Slice & Sauce: Slice the grilled chicken into thin strips. In a bowl, combine yogurt and garlic. Season with salt to taste.
  
• Toast the pita: Grill pita halves for about 2 minutes per side until warm and lightly charred.
  
• Assemble: Fill each pita with chicken, chopped romaine, jalapeño slices, and fresh cilantro. Drizzle or serve with garlic-yogurt sauce.