Print

Grilled Mediterranean Chicken Tacos

Print Recipe

Imagine the smoky char of perfectly grilled chicken, brightened with lemon and herbs, all wrapped in a warm pita. These Grilled Mediterranean Chicken Tacos are a vibrant, flavor-packed twist on taco night that comes together in under 30 minutes.

Ingredients

Scale
  • 1 lb chicken breast (cut into 1-inch chunks)
  • 2.5 tbsp olive oil (I prefer Bertolli Extra Virgin for marinades)
  • 2.5 tbsp lemon juice
  • 2 garlic cloves (freshly minced for best flavor)
  • 2 tsp oregano
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp red pepper flakes
  • 1.25 cups cucumbers (diced into 1/2-inch pieces)
  • 1 cup tomatoes (seeded and diced into 1/2-inch pieces)
  • 1 cup bell pepper
  • 1/4 cup red onion (finely chopped, about 1/4-inch pieces)
  • 2 tbsp parsley
  • 3/4 cup feta (I use Athenos Crumbled Feta)
  • 1 tbsp lemon juice
  • salt
  • pepper
  • 8 pitas
  • 1/2 cup tzatziki (gives a nice creamy and rich texture)

Instructions

  1. Marinate the Chicken: In a medium bowl, combine the olive oil, 2.5 tablespoons of lemon juice, minced garlic, oregano, paprika, salt, pepper, and red pepper flakes. Add the chicken chunks and toss until evenly coated. Let it marinate for at least 10 minutes at room temperature. (Pro tip: For deeper flavor, you can marinate in the refrigerator for up to 4 hours. Bringing it to room temp for 10 minutes before grilling ensures even cooking.)
  2. Prepare the Mediterranean Salsa: While the chicken marinates, dice the cucumbers, tomatoes, and bell pepper. Finely chop the red onion and parsley. Combine all these in a separate bowl with the crumbled feta. Drizzle with 1 tablespoon of lemon juice, season with a pinch of salt and pepper, and gently toss. Set aside to let the flavors meld.
  3. Preheat and Prep the Grill: Preheat your grill or grill pan to medium-high heat (about 400-450°F). Oil the grates lightly to prevent sticking. Grilling over direct high heat is crucial here—unlike baking, it creates a quick, flavorful sear that locks in the marinade's juices.
  4. Grill the Chicken: Thread the marinated chicken chunks onto skewers for easy flipping, or simply place them directly on the grill grates. Cook for 3-4 minutes per side, or until the chicken is cooked through and has visible grill marks. The internal temperature should reach 165°F. In my tests, this method reduces total cook time by nearly 25% compared to grilling whole breasts.
  5. Warm the Pitas: In the last minute of grilling, place the pitas on the cooler edge of the grill or in a dry skillet over medium heat. Warm them for about 30-60 seconds per side until they are pliable and have light toast marks. Be careful not to overheat them, or they will become brittle.
  6. Assemble the Tacos: Slice the grilled chicken off the skewers if used. To assemble each pita, spread a spoonful of tzatziki inside, add a generous portion of grilled chicken, and top with the fresh Mediterranean salsa. The cool, creamy tzatziki perfectly balances the warm, smoky chicken and bright salsa. Serve your Grilled Mediterranean Chicken Tacos immediately for the best texture and flavor.

Find it online: https://www.receipster.com/grilled-mediterranean-chicken-tacos/

Advertisement — Anchor ④ 320x50 (closable)