Yogurt Marinated Greek Chicken Pitas
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This yogurt marinated Greek chicken is one of those recipes you’ll want on repeat. It’s quick, packed with flavor, and ready in about 30 minutes (after the chicken has marinated). It’s perfect for Greek chicken pitas – stuffed it into warm naan with crisp veggies and tzatziki, or piled over a salad, or spooned over rice — it works wherever you need it to.
In this case, I decided to stuff it into warm naan bread and create the most amazing 30-Minute Greek Chicken Pita. They never disappoint!
Why I Make These All The Time
Every year, my family heads to the Wisconsin State Fair, and every year it’s the same story: we eat our way through every fried thing in sight. But our last meal is always at this little Mediterranean spot, and we always order the chicken pitas. They’re honestly better than anything fried. After years of going back for that same pita, I finally started making my own version at home, and it’s been in our dinner rotation ever since.
What makes this recipe is the greek yogurt chicken marinade. The Greek yogurt does double duty, tenderizing the chicken while packing in flavor, so you get great results without hours of marinating. The first time I made it, I almost skipped the broiler step at the end, but those couple extra minutes of color make a real difference. I never skip it now.
And personally, these are very simple to make. The only thing you have to cook is the chicken. I typically make the marinade in the morning and grill or bake in the afternoon. Dinner is essentially done. It’s a wonderful, fresh weeknight family dinner that we truly all enjoy.
Ingredients and Instructions
Please note that these pictures are meant to provide a helpful visual overview of the recipe. Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!
Tips for Making This Recipe Perfect
This chicken is endlessly versatile, so build your meal however sounds good. Pile it into pitas like we get at the fair, layer it over a salad for something lighter, or serve it over my fluffy white rice for a bowl version – these are wonderful for lunch the next day!
A few other notes: this marinade works just as well on chicken breasts, just watch the cook time since they cook faster than thighs. You can marinate up to 24 hours ahead, or cook the chicken in advance and store it separately from your toppings for quick assembly later. I suggest marinading ahead of time, the night before or in the morning. It’s then one less step and you don’t have to wait for the chicken to marinade when you’re ready to cook. And don’t skip resting the chicken before you chop it. Cutting in too soon lets the juices run out, and you’ll lose some of that tenderness.
My family enjoys Mediterranean flavors so I often make different versions of it. These Mediterranean Chicken Bowls are similar in flavor but offer a totally different meal. I suggest trying it if you enjoy these types of flavors!
Final Thoughts
This one’s a keeper. Quick, fresh, and a little taste of fair-food magic without the lines. If you make it, let me know how you served it, pita, salad, rice, or your own spin. Drop a comment, save the recipe, or pin it for later. Happy cooking!
Yogurt Marinated Greek Chicken Pitas
These Yogurt-Marinated Greek Chicken Pitas are fresh, flavorful, and perfect for easy weeknight dinners. Tender chicken thighs are marinated in a lemon herb Greek yogurt marinade, then tucked into warm naan with crisp romaine, tomatoes, red onion, creamy tzatziki, and fresh dill. Ready in about 40 minutes, these homemade Greek chicken pitas are family-friendly, filling, and packed with flavor.
Ingredients
Greek Yogurt Marinated Chicken
- 2 lbs boneless, skinless chicken thighs
- 1 cup plain Greek yogurt
- 3 tablespoons olive oil
- Juice of 1 lemon
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried dill
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Pitas:
- 5 pieces naan bread (large or small)
- 2 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced (pickled or fresh)
- 1 cup tzatziki sauce, store-bought. I like Cedars brand.
- 2–3 tablespoons fresh dill, chopped
Instructions
- Marinate the Chicken In a large bowl, combine 1 cup Greek yogurt, 3 tablespoons olive oil, juice of 1 lemon, 4 cloves minced garlic, 2 teaspoons oregano, 1 teaspoon dried dill, 1 teaspoon paprika, 1 teaspoon salt, and ½ teaspoon pepper. Add the 2 lbs chicken and toss until fully coated. Marinate for an hour in the refrigerator.
- Cook the Chicken (Two Options)
Oven Method (Easy + Hands-Off): Preheat oven to 425°F. Spread the marinated chicken onto a sheet pan in a single layer. Bake for 15 minutes, toss/flip, then bake another 10 minutes until cooked through. Switch to broil for 2–3 minutes to get a little color on the edges. Let rest for 5 minutes then chop into bite sized pieces.
Grill Method (Extra Flavor): Preheat grill to medium-high heat. Lightly oil the grates. Grill chicken for 5–7 minutes per side, depending on thickness, until fully cooked and slightly charred. Let rest for 5 minutes then chop into bite sized pieces. - Warm the Naan bread in the oven, on the grill or even in the microwave.
- Assemble the Pitas Fill each naan with:
Chopped chicken
Romaine lettuce (about ⅓–½ cup per pita)
Cherry tomatoes
Red onion
A generous spoonful of tzatziki
Sprinkle of fresh dill
Notes
Naan bread comes in different sizes. If you use the smaller sizes, you can get quite a few pitas, 15-20, depending on how much chicken you use. Chicken can be stored in an airtight container for up to 3 days in the refrigerator.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 341Total Fat: 18gSaturated Fat: 4gUnsaturated Fat: 13gCholesterol: 143mgSodium: 600mgCarbohydrates: 14gFiber: 3gSugar: 4gProtein: 34g
Nutrition information is automatically calculated. Use as an approximation only.
