This grilled chicken pita sandwich is the perfect combination of juicy, smoky chicken, creamy hummus, and tangy toppings, all wrapped in warm, slightly charred pita bread.
With its tender and char-grilled pargiyot chicken, savory tahini drizzle, and customizable accompaniments like pickled cabbage or fresh salads, this recipe delivers flavor-packed bites every time.
It’s a healthy chicken pita recipe that’s simple to make yet impressive enough for any occasion.
Whether you’re prepping for a quick weeknight meal or planning a Mediterranean-inspired cookout, this easy grilled chicken pita will become your go-to.
Plus, the homemade grilled chicken with tahini is packed with bold spices, so every bite is full of vibrant, mouthwatering taste!
How I Perfected This Grilled Chicken Pita Sandwich
The first time I made a pargiyot chicken recipe, I was completely hooked. Pargiyot, or boneless chicken thighs, are a beloved ingredient in Mediterranean cooking for a reason: they’re naturally juicy and rich in flavor.
My inspiration came from a small street vendor in Tel Aviv where smoky, spiced chicken was stuffed into pita, dripping with creamy tahini and wrapped in paper to catch all the sauce.
After experimenting with various marinades, spice blends, and grilling techniques, I found that a balance of bright paprika, a touch of cayenne for heat, and a hint of sweetness from brown sugar made the chicken irresistibly good.
This hummus and chicken pita recipe is my homage to that unforgettable experience, and I’m confident it’ll make its way into your family’s favorite recipes, too!
Grilled Chicken Pita Sandwich Ingredients
- 2 tsp black peppercorns or 1/4–1/2 tsp ground black pepper
- 2 tsp sweet paprika
- 1/2 tbsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp coriander seeds
- 1 tsp brown sugar
- 1/4 tsp cayenne pepper
- 1 3/4 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
- 1/4 cup olive oil (optional)
- 8 pitas
- 8 tbsp hummus
- 8 portions of pickled cabbage, salad, or pickles
- 8 tsp tahini sauce
How to Make Grilled Chicken Pita Sandwich
- In a mortar or spice grinder, combine black peppercorns, paprika, salt, garlic powder, onion powder, coriander seeds, brown sugar, and cayenne pepper. Grind until mostly fine (some small chunks are okay).
- Lay the chicken chunks on a flat surface. Sprinkle about three tablespoons of the spice mix over the chicken. Use your hands to massage the mixture into the chicken thoroughly. Alternatively, mix the spice blend with olive oil and brush it onto the chicken.
- Thread the chicken pieces onto metal skewers or pre-soaked wooden skewers. Cover and let the skewers rest in the fridge for two hours to enhance the flavors.
- Preheat the grill to medium-high heat. Place the skewers on the grill and turn them every 2–3 minutes to cook evenly. Grill for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F.
- If desired, warm the pita bread on the grill for 1–2 minutes, turning once.
- To assemble, spread 1 tablespoon of hummus inside each pita. Fill with chicken from the skewers, a few tablespoons of pickled cabbage or salad, and drizzle with tahini sauce. Serve warm.
My Chef Tips for the Best Grilled Chicken Pita Sandwich
- Use dark meat: Chicken thighs stay moist and flavorful—ideal for grilling.
- Don’t skip the resting time: Marinating allows the spices to infuse every bite of chicken.
- Precaution with skewers: Soak wooden skewers in water for 30 minutes beforehand to prevent burning.
- Check internal temp: Use a meat thermometer to ensure the chicken hits 165°F for perfect doneness.
- Make it ahead: Grill the chicken ahead of time and reheat gently for quick weekday lunches.
- Customize your pita: Add grilled onions, parsley, or a pinch of sumac to elevate the flavors even further!
- Store leftovers: Keep chicken and toppings in separate airtight containers. Reheat chicken in a skillet for the best texture.
Grilled Chicken Pita Sandwich FAQs
What is pargiyot chicken?
Pargiyot refers to boneless chicken thighs commonly used in Middle Eastern and Mediterranean cooking. They’re juicy, flavorful, and perfect for grilling.
How can I make this a healthy chicken pita recipe?
Use whole wheat pita, drizzle lightly with tahini, and load up on vegetables like shredded carrots, cucumbers, or spinach for added nutrients.
Can I use chicken breasts instead of thighs?
Yes, but they may dry out faster. Adjust grilling times and baste with marinade to retain moisture.
What pairs well with this hummus and chicken pita recipe?
Try it with a side of mixed greens, roasted vegetables, or a light cucumber-yogurt salad.
How do I store leftovers?
Refrigerate grilled chicken in an airtight container for up to three days. For best results, reheat in a skillet or microwave before assembling your pita.
Time to Try This Grilled Chicken Pita Sandwich!
This delicious grilled chicken pita sandwich is everything you want—juicy, smoky, and loaded with customizable toppings. Whether it’s for a quick dinner or a backyard barbecue, it’s sure to be a hit. So, fire up your grill, grab some pita bread, and enjoy creating this flavorful Mediterranean-inspired meal. What are your favorite pita fillings? Let me know in the comments, or share your creations online by tagging me!
Grilled Chicken Pita Sandwich
Ingredients
- 2 tsp black peppercorns or 1/4–1/2 tsp ground black pepper
- 2 tsp sweet paprika
- 1/2 tbsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp coriander seeds
- 1 tsp brown sugar
- 1/4 tsp cayenne pepper
- 1 3/4 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
- 1/4 cup olive oil (optional)
- 8 pitas
- 8 tbsp hummus
- 8 portions of pickled cabbage, salad, or pickles
- 8 tsp tahini sauce
Instructions
- In a mortar or spice grinder, combine black peppercorns, paprika, salt, garlic powder, onion powder, coriander seeds, brown sugar, and cayenne pepper. Grind until mostly fine (some small chunks are okay).
- Lay the chicken chunks on a flat surface. Sprinkle about three tablespoons of the spice mix over the chicken. Use your hands to massage the mixture into the chicken thoroughly. Alternatively, mix the spice blend with olive oil and brush it onto the chicken.
- Thread the chicken pieces onto metal skewers or pre-soaked wooden skewers. Cover and let the skewers rest in the fridge for two hours to enhance the flavors.
- Preheat the grill to medium-high heat. Place the skewers on the grill and turn them every 2–3 minutes to cook evenly. Grill for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F.
- If desired, warm the pita bread on the grill for 1–2 minutes, turning once.
- To assemble, spread 1 tablespoon of hummus inside each pita. Fill with chicken from the skewers, a few tablespoons of pickled cabbage or salad, and drizzle with tahini sauce. Serve warm.
