Juicy Greek Chicken Sandwich

Here is my favorite Greek chicken sandwich recipe, with tender marinated chicken thighs, a fresh cucumber tomato salad with Kalamata olives and feta, cool homemade tzatziki sauce, and everything tucked into warm pita bread.

This Greek chicken sandwich is one of those meals my family asks for on repeat, especially during the summer months. I love that you can prep most of the components ahead of time, and honestly, the leftovers are just as good the next day.

What Kind of Chicken Should I Use?

For this Greek chicken sandwich, boneless, skinless chicken thighs are the way to go. Thighs stay juicier and more tender than chicken breasts, especially when you’re marinating and grilling them like we do here. If you can only find chicken breasts at the store, they’ll work in a pinch, but keep a close eye on them since they can dry out faster. Whether you go with thighs or breasts, try to pick pieces that are similar in size so they cook evenly on the grill.

Options for Substitutions

This Greek chicken sandwich is pretty forgiving when it comes to swaps:

• Chicken thighs: You can use chicken breasts instead, but keep in mind they’ll cook faster and can dry out more easily. Reduce the cooking time and check for doneness earlier.
• Red wine vinegar: White wine vinegar or apple cider vinegar work just as well in the marinade. The flavor will be slightly different but still tasty.
• Greek yogurt: For the tzatziki, regular plain yogurt works fine – just strain it through cheesecloth for about 30 minutes to remove excess liquid. Sour cream is another option, though it’ll be tangier.
• Kalamata olives: Any brined black olives will do the job. Green olives work too if you prefer a milder, less fruity taste.
• Feta cheese: While feta is traditional and really makes this sandwich authentic, you could use goat cheese or even shredded mozzarella if that’s what you have.
• Greek-style pitas: Regular pita bread, flatbread, or even naan will work. You can also use sandwich rolls if pitas aren’t available.
• Fresh herbs: If you don’t have fresh dill, mint, or basil, use about 1 teaspoon of dried herbs instead – just remember that dried herbs are more concentrated.

Watch Out for These Mistakes While Cooking

The biggest mistake with chicken thighs is not getting a good sear on them, which happens when your griddle isn’t hot enough or you move the chicken around too much – let them sit undisturbed for the full 3 minutes to develop that golden crust.

Skipping the step of salting and draining the cucumber for your tzatziki will leave you with a watery sauce that makes your pita soggy, so don’t rush this part even though it seems minor.

Another common error is overloading the pita with too much filling, which makes it impossible to eat without everything falling out – aim for a balanced ratio of about 2-3 ounces of chicken, a handful of the vegetable mix, and 2 tablespoons of tzatziki per sandwich.

Finally, make sure to warm your pitas on the cooler side of the griddle rather than the hot side, as direct high heat will make them crispy instead of soft and pliable for wrapping.

What to Serve With Greek Chicken Sandwich?

These sandwiches are pretty filling on their own, but I love serving them with a side of crispy oven-baked fries or sweet potato fries for that classic sandwich-and-fries experience. A simple Greek salad with extra cucumbers, tomatoes, and olives makes a refreshing side that keeps the Mediterranean theme going strong. If you want something lighter, some hummus with warm pita wedges or a handful of marinated artichoke hearts work great as appetizers. For a complete Greek feast, add some lemon roasted potatoes or a bowl of lentil soup on the side.

Storage Instructions

Store: Keep the marinated chicken, chopped salad, and tzatziki sauce in separate airtight containers in the fridge for up to 3 days. I like prepping all the components on Sunday so I can throw together a quick sandwich whenever I’m hungry during the week.

Assemble Fresh: Don’t build your sandwiches until you’re ready to eat them, or the pita will get soggy. The chicken tastes great cold or reheated, so you can enjoy it either way depending on your mood.

Freeze: The cooked chicken freezes really well for up to 3 months in a freezer-safe container. Just thaw it overnight in the fridge before using. I wouldn’t recommend freezing the salad or tzatziki though, since the cucumbers and yogurt don’t hold up well in the freezer.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2700
• Protein: 120-140 g
• Fat: 130-150 g
• Carbohydrates: 160-180 g

Ingredients

For the marinade:

• 2 lb chicken thighs (cut into 1-inch chunks)
• 1 tbsp canola oil
• 3 garlic cloves (freshly minced for best flavor)
• 1/4 cup olive oil (I prefer Bertolli Extra Virgin)
• 2 tbsp red wine vinegar
• 1 lemon (juiced)
• 1 tbsp dried oregano
• 1 tsp paprika
• 1 tsp allspice
• 1 tsp nutmeg
• 1.5 tsp salt
• 1 tsp pepper
• 1 bird’s eye pepper (finely minced for uniform heat)

For the sandwich filling:

• 1 cucumber (diced into 1/2-inch pieces)
• 2 cups tomatoes (halved or quartered)
• 1/2 cup Kalamata olives
• 1 red onion (thinly sliced into half-moons)
• 1/2 cup fresh dill
• 1/2 cup feta (I like President Feta for its Tang)
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 lemon (juiced)
• 1 tsp salt
• 1 tsp pepper

For the tzatziki sauce:

• 1 cucumber (peeled and grated)
• 1 1/2 cups yogurt (I always use Fage Total 5% Greek Yogurt)
• 2 garlic cloves (finely minced)
• 1.5 tsp white vinegar
• 1 tbsp olive oil
• 1 tbsp fresh dill
• 1 tsp dried mint
• 1 pinch sugar
• 1 tsp salt
• 0.5 tsp pepper

For assembly and serving:

• 6 pitas (warmed slightly before serving)
• 1/2 cup crumbled feta
• 2 cups potato chips

Step 1: Prepare the Marinade and Marinate the Chicken

• 2 lb chicken thighs
• 1 tbsp dried oregano
• 1 tsp paprika
• 1 tsp allspice
• 1 tsp nutmeg
• 1.5 tsp salt
• 1 tsp pepper
• 3 garlic cloves
• 1 bird’s eye pepper
• 2 tbsp red wine vinegar
• 1 lemon
• 1/4 cup olive oil

Whisk together the dried oregano, paprika, allspice, nutmeg, salt, pepper, minced garlic, minced bird’s eye pepper, red wine vinegar, lemon juice, and olive oil in a bowl to create a fragrant marinade.

Cut the chicken thighs into 1-inch chunks and coat them thoroughly in the marinade, ensuring every piece is well covered.

Transfer to a container and refrigerate for 2 to 4 hours—this allows the spices and acid to penetrate the meat, creating tender, flavorful chicken.

I recommend marinating for at least 3 hours if you have the time; the extra time really deepens the Greek flavors.

Step 2: Make the Tzatziki Sauce

• 1 cucumber
• 1 tsp salt
• 1 1/2 cups yogurt
• 2 garlic cloves
• 1.5 tsp white vinegar
• 1 tbsp olive oil
• 1 tbsp fresh dill
• 1 tsp dried mint
• 1 pinch sugar
• 1 tsp salt
• 0.5 tsp pepper

Salt the grated cucumber generously and let it sit for 5 minutes to release excess moisture, then squeeze it firmly in a clean kitchen towel to remove as much liquid as possible—this prevents a watery sauce.

In a bowl, combine the yogurt with the minced garlic, white vinegar, olive oil, fresh dill, dried mint, sugar, salt, and pepper.

Fold in the squeezed cucumber gently until everything is evenly distributed.

Taste and adjust seasoning as needed.

I always use full-fat Greek yogurt because it has a richer, tangier flavor that really complements the spiced chicken.

Step 3: Prepare the Greek Vegetable Salad

• 1 cucumber
• 2 cups tomatoes
• 1/2 cup Kalamata olives
• 1 red onion
• 1/2 cup fresh dill
• 1/2 cup feta
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 lemon
• 1 tsp salt
• 1 tsp pepper

Dice the cucumber into 1/2-inch pieces, halve or quarter the tomatoes, thinly slice the red onion into half-moons, and roughly chop the fresh dill.

In a bowl, combine these vegetables with the Kalamata olives and crumbled feta cheese.

Drizzle with olive oil, fresh lemon juice, and season with salt and pepper, then toss gently to combine.

Set aside at room temperature until ready to assemble.

This can be prepped up to an hour ahead without the vegetables becoming too soft.

Step 4: Cook the Chicken and Warm the Pitas

• marinated chicken from Step 1
• 1 tbsp canola oil
• 6 pitas

Heat a griddle or large cast-iron skillet to 450°F on one side and 250°F on the other side (or use two separate heating zones if available).

Lightly oil the hot side of the griddle and arrange the marinated chicken chunks in a single layer.

Sear for about 3 minutes per side until the chicken is golden brown and cooked through—the internal temperature should reach 165°F.

Once the chicken is done, move the pitas to the cooler side of the griddle and warm them for about 1 minute per side until they’re soft and pliable.

Transfer the cooked chicken to a cutting board.

Step 5: Slice the Chicken and Assemble the Sandwiches

• cooked chicken from Step 4
• Greek vegetable salad from Step 3
• tzatziki sauce from Step 2

Slice the cooked chicken into thin strips for easier eating in the sandwiches.

Warm pitas can be filled immediately while still warm—this helps everything meld together nicely.

Layer each pita with a portion of the Greek vegetable salad from Step 3, add a generous pile of sliced chicken, then top with a dollop of the tzatziki sauce from Step 2.

Wrap each sandwich in parchment or foil paper to hold everything together and keep it warm.

Step 6: Serve with Accompaniments

• 2 cups potato chips

Serve the wrapped Greek chicken sandwiches immediately while they’re still warm, accompanied by crispy potato chips on the side for a traditional Greek street food experience.

Juicy Greek Chicken Sandwich

Delicious Juicy Greek Chicken Sandwich recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 2 hours hrs 25 minutes mins

Total Time 3 hours hrs 40 minutes mins

Servings: 6 sandwiches

Calories: 2550

Ingredients Method

Ingredients

  

For the marinade

• 2 lb chicken thighs (cut into 1-inch chunks)
• 1 tbsp canola oil
• 3 garlic cloves (freshly minced for best flavor)
• 1/4 cup olive oil (I prefer Bertolli Extra Virgin)
• 2 tbsp red wine vinegar
• 1 lemon (juiced)
• 1 tbsp dried oregano
• 1 tsp paprika
• 1 tsp allspice
• 1 tsp nutmeg
• 1.5 tsp salt
• 1 tsp pepper
• 1 bird's eye pepper (finely minced for uniform heat)

For the sandwich filling

• 1 cucumber (diced into 1/2-inch pieces)
• 2 cups tomatoes (halved or quartered)
• 1/2 cup Kalamata olives
• 1 red onion (thinly sliced into half-moons)
• 1/2 cup fresh dill
• 1/2 cup feta (I like President Feta for its Tang)
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 lemon (juiced)
• 1 tsp salt
• 1 tsp pepper

For the tzatziki sauce

• 1 cucumber (peeled and grated)
• 1 1/2 cups yogurt (I always use Fage Total 5% Greek Yogurt)
• 2 garlic cloves (finely minced)
• 1.5 tsp white vinegar
• 1 tbsp olive oil
• 1 tbsp fresh dill
• 1 tsp dried mint
• 1 pinch sugar
• 1 tsp salt
• 0.5 tsp pepper

For assembly and serving

• 6 pitas (warmed slightly before serving)
• 1/2 cup crumbled feta
• 2 cups potato chips

Method

 

1. Whisk together the dried oregano, paprika, allspice, nutmeg, salt, pepper, minced garlic, minced bird's eye pepper, red wine vinegar, lemon juice, and olive oil in a bowl to create a fragrant marinade. Cut the chicken thighs into 1-inch chunks and coat them thoroughly in the marinade, ensuring every piece is well covered. Transfer to a container and refrigerate for 2 to 4 hours—this allows the spices and acid to penetrate the meat, creating tender, flavorful chicken. I recommend marinating for at least 3 hours if you have the time; the extra time really deepens the Greek flavors.
2. Salt the grated cucumber generously and let it sit for 5 minutes to release excess moisture, then squeeze it firmly in a clean kitchen towel to remove as much liquid as possible—this prevents a watery sauce. In a bowl, combine the yogurt with the minced garlic, white vinegar, olive oil, fresh dill, dried mint, sugar, salt, and pepper. Fold in the squeezed cucumber gently until everything is evenly distributed. Taste and adjust seasoning as needed. I always use full-fat Greek yogurt because it has a richer, tangier flavor that really complements the spiced chicken.
3. Dice the cucumber into 1/2-inch pieces, halve or quarter the tomatoes, thinly slice the red onion into half-moons, and roughly chop the fresh dill. In a bowl, combine these vegetables with the Kalamata olives and crumbled feta cheese. Drizzle with olive oil, fresh lemon juice, and season with salt and pepper, then toss gently to combine. Set aside at room temperature until ready to assemble. This can be prepped up to an hour ahead without the vegetables becoming too soft.
4. Heat a griddle or large cast-iron skillet to 450°F on one side and 250°F on the other side (or use two separate heating zones if available). Lightly oil the hot side of the griddle and arrange the marinated chicken chunks in a single layer. Sear for about 3 minutes per side until the chicken is golden brown and cooked through—the internal temperature should reach 165°F. Once the chicken is done, move the pitas to the cooler side of the griddle and warm them for about 1 minute per side until they're soft and pliable. Transfer the cooked chicken to a cutting board.
5. Slice the cooked chicken into thin strips for easier eating in the sandwiches. Warm pitas can be filled immediately while still warm—this helps everything meld together nicely. Layer each pita with a portion of the Greek vegetable salad from Step 3, add a generous pile of sliced chicken, then top with a dollop of the tzatziki sauce from Step 2. Wrap each sandwich in parchment or foil paper to hold everything together and keep it warm.
6. Serve the wrapped Greek chicken sandwiches immediately while they're still warm, accompanied by crispy potato chips on the side for a traditional Greek street food experience.