Grilled Chicken and Pitas

• 1/4 cup extra-virgin olive oil
• 16 (4-inch) pitas with pockets
• 3 lb boneless chicken breasts

1. Prepare grill for cooking.
2. Lightly oil pitas on both sides and season with salt and pepper.
3. Grill pitas, in batches if necessary, on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 2 minutes on each side.
4. Transfer to cooling racks.
5. Pat chicken dry and brush with remaining oil.
6. Season with salt and pepper and grill until just cooked through, about 6 minutes on each side.
7. Transfer chicken to a cutting board and let stand 5 minutes.
8. Cut into slices.
9. Fill pitas with chicken, and if desired, salads from rest of menu.

extravirgin olive oil, pitas with pockets, chicken breasts

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-and-pitas-103663 (may not work)