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Blackened Chicken Pitas

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“All I can say is: YUM-O!!! "The magic of this recipe arises from the blending of flavors, the spiciness of the seasonings and the tartness of the yogurt sauce. I like to garnish the servings with large bunches of seedless red grapes or fresh orange wedges." ---Paulette Mitchel (my fav chef)”

Ingredients Nutrition


  1. Stir together the seasoning mixture in a small bowl.
  2. Pour the yogurt into a separate small bowl. Add 2 teaspoons of the seasoning mixture and the sugar; stir until the sugar is dissolved. Set aside.
  3. Place the chicken breasts between 2 sheets of plastic wrap or place in a plastic bag; flatten them to a ½-inch uniform thickness. Spread the seasoning mixture on both sides of each chicken breast.
  4. Heat a stovetop grill pan over high heat. Reduce the heat to medium-high and arrange the chicken on the grill; cook for about 4 minutes. Turn the chicken and cook for 4 more minutes, or until it is well browned (and somewhat blackened) and cooked through.
  5. Transfer the chicken to a plate.
  6. Spread about 1 tablespoon of the seasoned yogurt sauce on the top of each chicken breast. Slice the chicken breasts in half.
  7. For each sandwich, open 2 pita bread pockets; line each with lettuce leaves. Slip in the chicken breast halves. Drizzle each sandwich with about 1 more tablespoon of the yogurt mixture.
  8. Advance preparation:
  9. The yogurt sauce may be made in several hours in advance; cover and refrigerate. The chicken breasts can be spread with the seasoning mixture, placed in a single layer on a plate, covered with plastic wrap, and refrigerated for several hours before cooking. If you prefer, the chicken can be cooked up to 1 day in advance and served chilled. Assemble the pita sandwiches just before serving.

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