Greek Style Chicken Pitas with Creamy Dill Sauce

Greek food is flavor full and very deep rooted in their culture. They have delicious marinades and creamy flavorful sauces with.

6 boneless skinless chicken thighs
1/3 cup olive oil
Juice of 2 lemons
1 tablespoon each
Thyme, Greek oregano and basil
1/2 teaspoon each salt and black pepper
2 cloves garlic minced

1 can chick peas
1 8oz package cream cheese softened
2 cloves garlic
1 medium onion cut into quarters
1 teaspoon salt and pepper
1/4 teaspoon cayenne pepper (optional)
1 tablespoon dried dill weed

Mix the olive oil, lemon juice, oregano, basil, thyme, salt and pepper together add the chicken thighs to this and coat well. Set in the refrigerator covered for 10-30 minutes. While this is marinating the sauce can be made and chilled. Add the onion to the food processor and buzz it to rough chop it. Add the chick peas and the spices. Buzz it until well blended. Add the cream cheese and garlic. Buzz this until very smooth and creamy. Place in a bowl and set in the refrigerator. Then once the chicken has been in the marinade for the right amount of time place it on a hot countertop grill or your outdoor grill. Make sure to cook the thighs to an internal temperature of at least 170 degrees. Set the chicken aside to rest for 10 minutes after cooking then cut into cubes. We stuffed pita pockets with the creamy dill sauce and some broccoli slaw then placed the chicken on top of all that and it was delicious.I also microwaved some steamer bags of corn and green peas. For more on this recipe or any others please email me at alesia.leach@gmail.com