Greek Marinated Chicken
In A Fresh Homemade Pita
by Andrea Alden
Chicken And Marinade
- 4 chicken breasts, skinless and boneless
- 4 cloves of garlic, grated
- 1/4 cup of olive oil
- 1/2 cup of lemon juice
- Salt and pepper to taste
- 1 cup of hot, but not boiling water
- 2 tsp. of active dry yeast
- 2½ cups of all purpose flour (plus more for dusting)
- ½ tsp. garlic powder
- ½ tsp. dill (dried)
- ½ tsp. bone dust BBQ seasoning
- 1 tbsp. olive oil
All the rest
Prepare the marinade by mixing the olive oil, garlic and lemon juice. Slash the chicken in several places, then coat in the marinade. Refrigerate for 1 to 8 hours in the marinade.
For the pita mix 1 cup of hot water with the yeast and let it sit for 5 minutes, or until dissolved. Add the 2½ cups of flour, garlic, and salt. Mix until you have a dough ball forming. Then sprinkle your work surface with a little extra flour and knead the dough for about 5 to 7 minutes until it is smooth and elastic. You can add more flour if the dough is sticking to your hands.
Clean out the bowl you initially used to mix the dough, and turn your oven on to the lowest setting. Pour the 1 tbsp. of olive oil into the bowl and move the bowl around until the bottom and sides are covered with oil. Place your dough back into the bowl. TURN OFF THE OVEN (really important). Cover the dough with a tea towel and place it in the oven. (Best use a metal or glass bowl.) Let the dough rise and double for 1 hour.
Remove the dough from the oven and punch it down before dividing it into 8 equal balls. Flour your work surface and carefully flatten your pita into a disc as wide as you can get it and less than ¼ inch thick. Fry the pita in a frying pan for 1 to 2 minutes per side until it's a little browned and puffy.
Prepare the vegetables while the grill preheats to around 400°F. Wash and cut the peppers into chunks, remove the ends and skin, cut the onion in half. Use skewers to control unruly vegetables.
Grill the veggies and chicken over direct heat for about 7 minutes per side, or until cooked through. Remove them from the grill and allow them to cool enough to handle before slicing.
Assemble the pita with a healthy dollop of fresh tatziki, veggies, then chicken, finish it off with salsa, and fold them over to eat taco style.
Greek Marinated Chicken on Homemade Pita is fresh and delicious, especially when you add in homemade tatziki and salsa to the mix. This is definitely a meal that is on the regular rotation in my house. What meals do your family insist on having every week? Let us know in the comments below.