ADVERTISEMENT
Marinate Chicken:
In a bowl, whisk olive oil, garlic powder, onion powder, smoked paprika, cumin, oregano, lemon juice, soy sauce, honey, balsamic vinegar, salt, and pepper.
Add chicken thighs, coating evenly. Marinate 30 minutes–2 hours (or overnight for bold flavor).
Grill:
Preheat grill/grill pan to medium-high heat.
Grill chicken 5–7 minutes per side until internal temp reaches 165°F (74°C). Brush with melted butter while cooking.
Grill pitas 1–2 minutes per side until warm.
Toss bell peppers on the grill during the last 3–4 minutes until charred.
Assemble:
Slice chicken. Stuff pitas with chicken, peppers, and a sprinkle of parsley. Drizzle with leftover glaze.
Prep Time: 30 mins | Cook Time: 15 mins | Total Time: 45 mins
Calories: ~450 per serving
Pro Tips:
Extra Flavor: Add ½ tsp cayenne or chipotle powder to the marinade for heat.
No Grill? Use a skillet on the stove—sear chicken and peppers for similar char.
Meal Prep: Double the marinade and grill extra chicken for salads or wraps.
Veggie Boost: Add grilled zucchini or onions for more veggies.
Sauce Upgrade: Serve with tzatziki or garlic yogurt sauce.
Troubleshooting:
Sticky Chicken? Oil the grill grates before cooking.
Bland Marinade? Taste before adding salt—soy sauce is salty!
Dry Pita? Wrap in foil after grilling to keep soft.
Why You’ll Love It: Smoky, sweet, and tangy flavors mingle in this easy, handheld meal—perfect for summer nights or meal prep! Pair with a crisp Greek salad or hummus.
ADVERTISEMENT