Grilled Mediterranean Chicken Tacos
These Quick Mediterranean Chicken Tacos deliver a vibrant, flavor-packed meal in under 30 minutes, making them a perfect solution for hectic evenings. The secret is a bright, herby marinade that infuses the chicken with authentic Mediterranean character.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 generous servings 1x
Ingredients
Scale
- 1 lb chicken breast (cut into 1-inch chunks)
- 2.5 tbsp olive oil (I prefer Bertolli Extra Virgin for marinades)
- 2.5 tbsp lemon juice
- 2 garlic cloves (freshly minced for best flavor)
- 2 tsp oregano
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp red pepper flakes
- 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
- 1/4 cup red onion (finely chopped, about 1/4-inch pieces)
- 2 tbsp parsley
- 3/4 cup feta (I use Athenos Crumbled Feta)
- 1 tbsp lemon juice
- salt
- pepper
- 8 pitas
- 1/2 cup tzatziki (gives a nice creamy and rich texture)
Instructions
- Marinate the Chicken: In a medium bowl, whisk together the 2.5 tablespoons of olive oil, 2.5 tablespoons of lemon juice, minced garlic, oregano, paprika, salt, pepper, and red pepper flakes. Add the cubed chicken breast and toss until every piece is thoroughly coated. Let it marinate for at least 10 minutes while you prep the vegetables. (Pro tip: This short, acidic marinade tenderizes the chicken quickly without making it mushy, a key difference from overnight marinades.)
- Prepare the Mediterranean Salad: Dice the cucumbers, tomatoes, and bell pepper into uniform 1/2-inch pieces for even bites. Finely chop the red onion and parsley. In a large bowl, combine these vegetables with the crumbled feta. Drizzle with 1 tablespoon of lemon juice and a pinch of salt and pepper. Toss gently to combine, then set aside. This fresh salad is the heart of your taco topping.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken pieces in a single layer, letting any excess marinade drip off. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown on the outside and cooked through with an internal temperature of 165°F. Unlike boiling, sautéing in the skillet caramelizes the marinade, creating delicious browned bits.
- Warm the Pitas: While the chicken cooks, warm your pitas or tortillas. You can quickly heat them for 30 seconds per side in a dry skillet, wrap them in a damp towel and microwave for 20-30 seconds, or wrap in foil and place in a warm oven. Warming makes them pliable and prevents tearing when you assemble your tacos.
- Assemble the Tacos: Lay a warm pita flat on a plate. Spoon a generous portion of the cooked Mediterranean chicken down the center. Top with a hearty scoop of the fresh vegetable and feta salad. The combination of hot chicken and cool, crisp salad is what makes these tacos exceptional.
- Add Final Touches and Serve: Finish each assembled taco with a generous drizzle of cool, creamy tzatziki sauce. For extra flavor, you can add a sprinkle of extra dried oregano or a squeeze of fresh lemon. Serve immediately while the pitas are warm and the chicken is fresh from the pan for the best texture and flavor experience.
Find it online: https://thecookingjournal.com/quick-mediterranean-chicken-tacos/