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greek chicken sandwich

Juicy Greek Chicken Sandwich

Delicious Juicy Greek Chicken Sandwich recipe with step-by-step instructions.
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Prep Time 1 hour 15 minutes
Cook Time 2 hours 25 minutes
Total Time 3 hours 40 minutes
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.