Barbecue Chicken Pita Pockets

with Original Barbecue Sauce
time: 30-60 minutes | serves: 1 to 4
  • 4 boneless, skinless chicken thighs (about 1 pound)
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tbsp extra-virgin olive oil
  • 1/4 cup Sweet Baby Ray’s Original Barbecue Sauce, plus more for serving
  • 2-4 cups fresh baby spinach
  • 2 cups salad cucumber, sliced
  • 1 1/2 cups cherry tomatoes, sliced
  • 1/2 cup feta, cubed
  • 1/4 cup pitted Kalamata olives
  • 1/4 cup red onion, thinly sliced
  • 2 whole wheat pitas, cut in half
  • Original Barbecue Sauce BBQ (undefined)
  • Season chicken thighs evenly with salt, black pepper, and paprika, then drizzle with olive oil.
  • Cover and refrigerate for at least 30 minutes.
  • Heat a griddle pan or grill to medium-high and sear chicken for 4-6 minutes per side.
  • Use a basting brush to coat chicken with Sweet Baby Ray’s Original Barbecue Sauce and continue to cook for 1-2 minutes, or until chicken registers 165°F internal temperature.
  • Remove from the griddle pan and slice or chop into cubes.
  • Carefully open each pita half and place equal amounts of vegetables, feta, and barbecue chicken in each.
  • Serve immediately with extra Sweet Baby Ray’s Original Barbecue Sauce for dipping.

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