Grilled Mediterranean Chicken Tacos

I grew up thinking tacos only came with ground beef, cheddar cheese, and those crunchy shells from a box. That’s just what we did in my house. It wasn’t until a few years ago that I realized tacos are basically just a vehicle for whatever sounds good—and Mediterranean flavors sound really good.

These Mediterranean Chicken Tacos swap out the usual taco fillings for marinated chicken, fresh veggies, feta cheese, and a drizzle of tzatziki sauce. If you like Greek food and you like tacos, this is basically the best of both worlds. The chicken gets tender from a simple lemon and oregano marinade, and everything comes together in soft pita bread. It’s different enough to feel special but easy enough for a weeknight dinner.

What Kind of Chicken Should I Use?

For these Mediterranean tacos, boneless, skinless chicken breasts are your best bet since they’re easy to slice and cook evenly. If you prefer something with a bit more flavor and moisture, chicken thighs work great too – they’re a little more forgiving if you accidentally overcook them. You can use fresh or frozen chicken, just make sure to thaw frozen chicken completely in the fridge before marinating. When shopping, look for chicken that’s pink in color without any gray spots, and if you’re buying it fresh, use it within a day or two for the best results.

Options for Substitutions

This recipe is pretty forgiving when it comes to swapping ingredients:

• Chicken breast: Chicken thighs work great here and actually stay more moist during cooking. You can also use turkey breast or even firm white fish like cod for a lighter option.
• Pitas: Regular flour tortillas, naan bread, or even lettuce wraps make good alternatives if you can’t find pitas. Just warm them up the same way.
• Feta cheese: If feta isn’t your thing, try crumbled goat cheese or even shredded mozzarella. The flavor will be milder, but still tasty.
• Tzatziki: No tzatziki on hand? Mix plain Greek yogurt with some minced cucumber, garlic, lemon juice, and dill for a quick homemade version. Sour cream mixed with a little lemon also works in a pinch.
• Fresh vegetables: The cucumbers, tomatoes, and bell peppers can be swapped based on what you have. Try adding shredded lettuce, sliced radishes, or even pickled vegetables for extra crunch.
• Fresh herbs: If you don’t have fresh parsley, dried parsley works (use about 2 teaspoons), or substitute with fresh cilantro or mint for a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest mistake with chicken breast is overcooking it, which turns your tacos dry and tough – pull the chicken off the heat when it reaches 155°F on an instant-read thermometer, and let it rest for 5 minutes so the residual heat brings it to a safe 165°F while keeping it juicy.

Don’t skip the marinating step, even if you’re short on time, because 15 minutes is the bare minimum for the flavors to penetrate the meat (30-45 minutes is better).

Make sure your skillet is properly preheated before adding the chicken – if it’s not hot enough, the chicken will steam instead of getting a nice golden crust, and avoid moving it around too much once it hits the pan.

Finally, dice your vegetables into similar-sized pieces so every bite of your salsa has a balanced mix of flavors and textures.

What to Serve With Mediterranean Chicken Tacos?

These Mediterranean chicken tacos are pretty filling on their own, but I love serving them with a simple Greek salad on the side – just chop up some extra cucumbers, tomatoes, and red onion with a drizzle of olive oil and lemon juice. Crispy baked pita chips with extra tzatziki or hummus make a great appetizer or side for scooping while you’re assembling your tacos. If you want something warm alongside them, roasted chickpeas seasoned with paprika and garlic are an easy option that adds some crunch. A light couscous salad with fresh herbs also works well if you’re feeding a crowd and want to stretch the meal a bit further.

Storage Instructions

Store: Keep your cooked chicken and chopped veggies in separate airtight containers in the fridge for up to 4 days. I always store the components separately so everything stays fresh and crisp. The pitas can stay in their original bag or a sealed container at room temperature for a few days.

Make Ahead: This is a great recipe to prep ahead for busy weeknights. Marinate and cook the chicken up to 3 days in advance, and chop all your veggies the night before. Just wait to assemble the tacos until you’re ready to eat so everything stays fresh and the pitas don’t get soggy.

Freeze: The cooked chicken freezes really well for up to 3 months in a freezer-safe container or bag. I don’t recommend freezing the fresh veggies or assembled tacos though, since the cucumbers and tomatoes get watery when thawed.

Estimated Nutrition

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

• Calories: 1800-2000
• Protein: 110-130 g
• Fat: 50-62 g
• Carbohydrates: 230-250 g

Ingredients

For the marinade:

• 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

For the salsa:

• 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

For the assembly:

• 8 pitas
• 1/2 cup tzatziki (gives a nice creamy and rich texture)

Step 1: Prepare the Marinade and Marinate the Chicken

• 2.5 tbsp olive oil
• 2.5 tbsp lemon juice
• 2 garlic cloves, freshly minced
• 2 tsp oregano
• 1/2 tsp paprika
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp pepper
• 1 lb chicken breast, cut into 1-inch chunks

In a bowl, whisk together the olive oil, 2.5 tbsp lemon juice, minced garlic, oregano, paprika, salt, pepper, and red pepper flakes until well combined.

Add the chicken chunks and toss to coat evenly, ensuring all pieces are well covered with the marinade.

Let the chicken marinate for at least 15 minutes, or up to 45 minutes if time allows—the longer it sits, the more flavorful it becomes.

I find that even 20 minutes makes a noticeable difference in the depth of flavor.

Step 2: Make the Mediterranean Salsa

• 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, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp parsley, chopped
• 3/4 cup crumbled feta
• 1 tbsp lemon juice
• salt
• pepper

While the chicken marinates, prepare the fresh salsa.

In a bowl, combine the diced cucumbers, seeded and diced tomatoes, diced bell pepper, finely chopped red onion, and fresh parsley.

Add the crumbled feta cheese and toss gently to combine.

Dress the salsa with 1 tbsp lemon juice, a pinch of salt, and a crack of pepper to taste.

I like to let this sit for a few minutes so the flavors meld together—it tastes so much better than if you assemble it right before serving.

Step 3: Sear the Marinated Chicken

• marinated chicken from Step 1

Heat a large skillet over medium-high heat until it’s hot and shimmering.

Working carefully, transfer the marinated chicken from the bowl to the hot skillet in a single layer, letting any excess marinade drip back into the bowl—don’t crowd the pan, as the chicken needs space to develop a golden crust.

Cook for 3 to 5 minutes without moving the pieces, then flip each chunk and cook for another 3 to 4 minutes until the chicken is golden brown on the outside and cooked through.

The internal temperature should reach 165°F when checked with a meat thermometer.

Step 4: Warm the Pitas and Assemble the Tacos

• 8 pitas
• cooked chicken from Step 3
• Mediterranean salsa from Step 2
• 1/2 cup tzatziki

While the chicken finishes cooking, warm the pitas.

You can do this directly over a gas flame, in a dry skillet for about 30 seconds per side, or wrapped in foil in a 350°F oven for 5 minutes—this makes them pliable and easier to fill without tearing.

Once the chicken is cooked through and the pitas are warm, arrange them on a serving platter.

Fill each pita with a generous portion of the seared chicken, top with a spoonful of the Mediterranean salsa from Step 2, and drizzle with tzatziki for creaminess and cooling contrast.

Grilled Mediterranean Chicken Tacos

Delicious Grilled Mediterranean Chicken Tacos recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4 servings

Calories 1900 kcal

Ingredients

  

For the marinade::

• 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

For the salsa::

• 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

For the assembly::

• 8 pitas
• 1/2 cup tzatziki (gives a nice creamy and rich texture)

Instructions

 

• In a bowl, whisk together the olive oil, 2.5 tbsp lemon juice, minced garlic, oregano, paprika, salt, pepper, and red pepper flakes until well combined. Add the chicken chunks and toss to coat evenly, ensuring all pieces are well covered with the marinade. Let the chicken marinate for at least 15 minutes, or up to 45 minutes if time allows—the longer it sits, the more flavorful it becomes. I find that even 20 minutes makes a noticeable difference in the depth of flavor.
• While the chicken marinates, prepare the fresh salsa. In a bowl, combine the diced cucumbers, seeded and diced tomatoes, diced bell pepper, finely chopped red onion, and fresh parsley. Add the crumbled feta cheese and toss gently to combine. Dress the salsa with 1 tbsp lemon juice, a pinch of salt, and a crack of pepper to taste. I like to let this sit for a few minutes so the flavors meld together—it tastes so much better than if you assemble it right before serving.
• Heat a large skillet over medium-high heat until it's hot and shimmering. Working carefully, transfer the marinated chicken from the bowl to the hot skillet in a single layer, letting any excess marinade drip back into the bowl—don't crowd the pan, as the chicken needs space to develop a golden crust. Cook for 3 to 5 minutes without moving the pieces, then flip each chunk and cook for another 3 to 4 minutes until the chicken is golden brown on the outside and cooked through. The internal temperature should reach 165°F when checked with a meat thermometer.
• While the chicken finishes cooking, warm the pitas. You can do this directly over a gas flame, in a dry skillet for about 30 seconds per side, or wrapped in foil in a 350°F oven for 5 minutes—this makes them pliable and easier to fill without tearing. Once the chicken is cooked through and the pitas are warm, arrange them on a serving platter. Fill each pita with a generous portion of the seared chicken, top with a spoonful of the Mediterranean salsa from Step 2, and drizzle with tzatziki for creaminess and cooling contrast.