This one's all about running two zones at once and letting the backyard do the heavy lifting. Greek-marinated chicken hits direct heat on the Laredo while peppers, onions, and naan all get their turn on the Pit Boss griddle. Everything comes together wrapped in warm flatbread with a cooked tzatziki-style yogurt sauce and a dusting of paprika on top. Simple ingredients, big flavor, and it all happens in about the time it takes to set the table.
The dual-cooking setup is really what makes this one work — chicken gets real char and grill marks on direct heat while the griddle handles the veggies and toasts the naan without anything drying out. Wrap it all up, add a spoonful of sauce, and you've got a fast weeknight meal that still feels like an event.
🔧 Equipment Used
🔥 Pit Boss Laredo 1000 (direct grill)
🫓 Pit Boss Ultimate 2-Burner Griddle
🌡️ Instant-Read Thermometer
🥣 Small Saucepan (sauce)
Instructions
1
Marinate the Chicken
Combine the olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a bowl or zip-lock bag. Add the sliced chicken and toss to coat fully. Let it marinate for at least 30 minutes at room temperature, or up to a few hours in the fridge.
2
Warm the Sauce
In a small saucepan over low heat, gently warm the Greek yogurt, garlic, lemon juice, dill, and a pinch of salt, stirring constantly. You just want to take the chill off and let the flavors meld — don't let it boil or the yogurt can break. Set aside and dust with paprika right before serving.
3
Fire Up Both Zones
Preheat the Pit Boss Laredo for direct grilling over medium-high heat, and preheat the Pit Boss griddle to medium-high as well. Running both at once is what keeps this whole meal fast.
4
Griddle the Peppers and Onions
Add oil to the griddle and lay down the sliced peppers and onions. Sauté, stirring occasionally, for 6–8 minutes until softened and lightly charred at the edges. Season with salt and pepper. Push to one side to keep warm.
5
Grill the Chicken
Place the marinated chicken strips directly on the Laredo's grill grates. Cook for 4–5 minutes per side until nicely charred and the internal temperature reaches 165°F.
6
Warm the Naan
In the last couple minutes, lay the naan directly on the hot griddle alongside the veggies. Warm for 30–45 seconds per side until lightly toasted and pliable.
7
Assemble
Lay a warm naan flat, add a portion of grilled chicken and griddled peppers and onions, then wrap or fold. Repeat for each serving.
8
Plate and Serve
Plate the wrapped flatbreads with a generous dollop of the warmed tzatziki sauce on top, finished with a sprinkle of paprika. Serve immediately while everything's hot.
🔥 Pitstop Tip
Running the grill and griddle at the same time is the whole trick here — time it so the chicken finishes right as the naan comes off the griddle, so everything hits the plate hot. If your yogurt sauce looks like it's starting to separate on the heat, pull it immediately; low and slow is the only way to warm it without breaking it.
