For the Chicken Marinade

• 2 pounds boneless skinless chicken thighs (Thighs are preferred for juiciness.)
• 1/4 cup olive oil (Used for marinade and grilling.)
• 1/4 cup lemon juice (Freshly squeezed lemon juice is ideal.)
• 1 tablespoon lemon zest (Adds brightness.)
• 4 cloves garlic, minced (Adjust based on taste preference.)
• 1 tablespoon dried oregano (Essential for flavor.)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon paprika (Optional, for color.)
• 1/4 teaspoon cumin (Optional, for warmth.)

For the Creamy Lemon Feta Sauce

• 1 cup feta cheese (Feta should be crumbled.)
• 1/2 cup Greek yogurt
• 2 tablespoons lemon juice (Adjust to taste.)
• 1 tablespoon olive oil
• 1 clove garlic (Small, minced.)
• to taste black pepper (Taste before adding salt.)

For Serving

• 1 package pita bread (Warm and cut into triangles.)
• 1 cup tzatziki (Classic dip.)
• 1 cup hummus (Always a welcome addition.)
• 1 cup mixed veggies (Cucumbers, bell peppers, cherry tomatoes, etc.)
• 1 cup Kalamata olives (For a briny contrast.)
• 1 cup Greek salad (Optional but recommended.)