Grilled Chicken and Pitas |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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We found that half a chicken breast (about 1/3 lb) per person was plenty when served with the rest of this menu, but you could increase the portion to a whole breast per person. Ingredients:
1/4 cup extra-virgin olive oil |
16 (4-inch) pitas with pockets |
3 lb boneless chicken breasts |
Directions:
1. Prepare grill for cooking.
2. Lightly oil pitas on both sides and season with salt and pepper. Grill pitas, in batches if necessary, on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 2 minutes on each side. Transfer to cooling racks.
3. Pat chicken dry and brush with remaining oil. Season with salt and pepper and grill until just cooked through, about 6 minutes on each side. Transfer chicken to a cutting board and let stand 5 minutes. Cut into slices.
4. Fill pitas with chicken, and if desired, salads from rest of menu.
5. Cooks' notes: Chicken can be grilled 1 day ahead. Cool completely before being chilled, covered.
6. Alternatively, pitas can be broiled, 3 to 4 inches from heat.
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