These summer-weather sandwiches were invented by my (Amelia) mom and aptly named by my dad. They’re tasty and easy, perfect for a simple outdoor meal. The combination of tangy sweet chutney, cool mayonnaise, and juicy chicken is something all eaters can appreciate, whether or not you choose to include lettuce. You can make your own pita, or, as we often do, buy some. (Homemade pita is admittedly much better than store bought, but sometimes we want to take it easy.)
Marinading
Before the pandemic, we loved to serve these for summer evening guests. They’re perfect for serving multiple families, because all they require from the cook is grilled chicken and assembling additional ingredients. The sandwiches are delicious enough to be impressive, but simple enough to feel casual. They’re also customizable: kids might opt just for chicken and pita and others might skip the mayonnaise, but there’s something for everyone (well, except vegetarians).
Chicken B’Pita
serves 4 to 5
4 small chicken breasts (1 per person)
1/4 cup red wine vinegar
3 tablespoon vegetable or olive oil
2 tablespoons soy sauce
1/2 teaspoon salt
pita bread, warmed
mayo
lettuce or baby spinach
Spread chicken out in a pyrex dish and douse with vinegar, then soy sauce, then oil. Sprinkle with salt and let marinade for 30-90 minutes. This is enough marinade for up to 6 or 7 breasts.
Preheat an outdoor gas grill until hot—we heat ours to 500 degrees. Place chicken onto hot grates, then turn the grill down to medium-high and close the lid. Four minutes later, flip the chicken. Watch carefully. If the breasts are small, they will only take another 3 to 4 minutes to reach between 155 and 160 degrees, at which point you turn off the grill and remove them from the heat. Take their temperature by sticking a thermometer in the thickest part of the meat.
If there’s space on the grill, you can spread out pita to warm (closing the lid after) for a few minutes while the chicken rests (we like to give it 15 minutes). Take warmed pita off the grill and smear generously with mayonnaise, followed by your favorite chutney. This is our favorite chutney recipe (every other year, we make a big batch and bottle it).
Slice each breast once lengthwise, then several times crosswise to make bite-size pieces.
Add chicken and fresh greens to the pita, then fold. Voila, you are ready for delicious.
We served these with a favorite corn and zucchini salad (coming soon).