Grilled Mediterranean Chicken Tacos Recipe
Grilled Mediterranean Chicken Tacos are a delightful fusion of smoky, herb-marinated chicken paired with a fresh, vibrant Mediterranean salsa, creamy feta, and cooling tzatziki sauce, all wrapped in warm, pliable pitas. This quick and flavorful recipe offers a perfect balance of tangy, savory, and fresh elements, ideal for an easy weeknight dinner or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Scale
For the Chicken Marinade
- 1 lb chicken breast (cut into 1-inch chunks)
- 2.5 tbsp olive oil (preferably Bertolli Extra Virgin)
- 2.5 tbsp lemon juice
- 2 garlic cloves (freshly minced)
- 2 tsp oregano
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp red pepper flakes
For the Mediterranean Salsa
- 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 (diced)
- 1/4 cup red onion (finely chopped, about 1/4-inch pieces)
- 2 tbsp parsley (fresh, chopped)
- 3/4 cup feta cheese (crumbled, Athenos preferred)
- 1 tbsp lemon juice
- salt, to taste
- pepper, to taste
Additional Ingredients
- 8 pitas
- 1/2 cup tzatziki sauce
Instructions
- Make the chicken marinade: In a bowl, whisk together olive oil, 2.5 tablespoons lemon juice, minced garlic, oregano, paprika, salt, pepper, and red pepper flakes until thoroughly combined. Add the chicken chunks and toss to coat evenly, making sure all pieces are well covered with the marinade. Let the chicken marinate for at least 15 minutes, or up to 45 minutes for deeper flavor.
- Prepare the Mediterranean salsa: While the chicken marinates, combine diced cucumbers, seeded and diced tomatoes, diced bell pepper, finely chopped red onion, and fresh parsley in a bowl. Add crumbled feta cheese and gently toss to combine. Dress the salsa with 1 tablespoon lemon juice, a pinch of salt, and a crack of pepper to taste. Let sit for a few minutes to allow the flavors to meld.
- Cook the chicken: Heat a large skillet over medium-high heat until hot and shimmering. Transfer the marinated chicken from the bowl to the hot skillet in a single layer, letting excess marinade drip off. Do not crowd the pan to ensure a golden crust forms. Cook the chicken pieces for 3 to 5 minutes without moving, then flip and cook for another 3 to 4 minutes until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Warm the pitas: While the chicken cooks, warm the pitas to make them pliable. This can be done directly over a gas flame, in a dry skillet for about 30 seconds per side, or wrapped in foil in a 350°F (175°C) oven for 5 minutes.
- Assemble the tacos: Arrange the warm pitas on a serving platter. Fill each pita with a generous portion of the cooked chicken, top with a spoonful of the Mediterranean salsa, and drizzle with tzatziki sauce for a creamy, cooling contrast. Serve immediately.
Notes
- Marinating the chicken for at least 20 minutes enhances flavor and tenderness significantly.
- Be sure not to crowd the pan during cooking to allow the chicken to develop a nice golden crust.
- Warming the pita makes them easier to fold without tearing, enhancing taco assembly.
- For spice lovers, adjust the red pepper flakes accordingly or add extra for more heat.
- Leftover salsa can be stored separately in the refrigerator for up to 2 days.
Keywords: Mediterranean chicken tacos, grilled chicken tacos, pita tacos, healthy chicken tacos, feta salsa, tzatziki sauce, quick chicken dinner