Grilled Chicken Pita with Cucumber-Yogurt Sauce

By Sprig Originals ✓ · cooked up in Sprig

Boneless chicken thighs soak in a quick lemon-garlic-oregano yogurt marinade, hit a screaming-hot grill pan until the edges char, then get piled into warm, pliable pita with a crunchy cucumber-yogurt sauce and a pile of lemony tomato-onion salad. The whole thing lands on the table in about 40 minutes and the marinade does most of the work.

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1/3 cup whole-milk plain yogurt
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 4 cloves garlic, finely grated
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1.25 tsp kosher salt
• 1/2 tsp black pepper

• 1 Persian cucumber (or 1/2 English cucumber)
• 1 cup whole-milk Greek yogurt
• 1 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1 clove garlic, finely grated
• 2 tbsp chopped fresh dill or mint
• 1/2 tsp kosher salt

• 2 cups cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 1 cup shredded romaine or Little Gem lettuce
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tbsp extra-virgin olive oil
• 2 tsp red wine vinegar
• 4 pocket pitas, 6 to 7 inch
• 1/2 cup crumbled feta (optional)
• kosher salt and black pepper

Instructions

1. Pat the chicken thighs dry and trim any large pockets of fat. In a large bowl or zip-top bag, whisk together 1/3 cup yogurt, 3 tablespoons olive oil, 2 tablespoons lemon juice, the grated garlic, oregano, cumin, paprika, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper. Add the chicken and turn to coat every surface. Let it marinate at room temperature for 20 minutes while you make everything else, or refrigerate up to 12 hours.
2. Make the sauce: grate the cucumber on the large holes of a box grater, then squeeze it firmly in a clean kitchen towel or your fist over the sink to remove as much liquid as possible — you want it barely damp, or the sauce will turn watery. Stir the cucumber into the Greek yogurt with 1 tablespoon lemon juice, 1 tablespoon olive oil, the grated garlic, dill, and 1/2 teaspoon salt. Taste and adjust salt and lemon, then refrigerate.
3. Toss the halved cherry tomatoes, sliced red onion, shredded lettuce, and parsley with 1 tablespoon olive oil, the red wine vinegar, and a pinch each of salt and pepper. Set aside; the salt will loosen the tomatoes into a light dressing.
4. Heat a cast-iron grill pan, heavy skillet, or outdoor grill over medium-high until a drop of water skitters and evaporates on contact, about 4 to 5 minutes. Scrape most of the excess marinade off each thigh (thick yogurt burns before the chicken cooks) but leave a thin coating.
5. Grill the thighs in a single uncrowded layer, 5 to 6 minutes on the first side without moving them, until deeply browned with charred edges. Flip and cook 4 to 5 minutes more, until an instant-read thermometer in the thickest part reads 175°F. Work in two batches if your pan is crowded.
6. Transfer the chicken to a cutting board and rest 5 minutes. Meanwhile, warm the pitas: sprinkle each lightly with water, then heat in the still-hot pan (wipe it first) for 30 to 45 seconds per side, or wrap the stack in foil and warm at 350°F for 8 minutes. Warm, slightly steamy pita bends instead of cracking — do not skip this.
7. Slice the rested chicken across the grain into 1/2-inch strips, scraping up any board juices and tossing them back with the meat.
8. Cut each pita halfway open to make a wide pocket. Spread 2 tablespoons of cucumber-yogurt sauce inside, add a handful of tomato-onion salad, then the sliced chicken, a spoonful more sauce, and feta if using. Serve immediately with extra sauce on the side.

Chef's tips

Nutrition (per serving, estimated)

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