Grilled Garlic Herb Chicken and Veggies

Grilled Garlic Herb Chicken and Veggies tastes bright, garlicky, and smoky, with juicy chicken and crisp-tender veggies. Busy cooks who want a healthy dinner will love it; total time lands around 30 minutes, plus an optional 15-minute quick marinade. I grill this when my neighbor’s dog starts wagging at the scent and basically invites me to dinner at my own house.

Why Grilled Garlic Herb Chicken and Veggies Is Worth It

Grilled Garlic Herb Chicken and Veggies delivers big flavor with minimal fuss. You get one marinade, one hot grill, and a full meal that cooks at the same time.

Juicy chicken, caramelized veggies, and big garlic-herb punch made our weeknight feel like a patio party ★★★★★

Ingredients You Need

• Chicken
  • 1.5 to 2 pounds boneless skinless chicken breasts or thighs
  • 1 teaspoon kosher salt (I use Diamond Crystal; use 3/4 teaspoon if using Morton)
  • 1/2 teaspoon black pepper
• Marinade
  • 3 tablespoons olive oil (extra-virgin for flavor, or avocado oil for higher heat)
  • 3 to 4 garlic cloves, finely minced (jarred minced garlic works in a pinch)
  • 1 large lemon, zest and 2 tablespoons juice (or 2 tablespoons red wine vinegar)
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Pinch red pepper flakes, optional
  • 1 teaspoon honey, optional for extra caramelization
  • Note: A tablespoon of Italian seasoning can stand in for the dried herbs if you like pantry shortcuts. Primal Kitchen or Newman's Own Italian dressing also works as a fast marinade.
• Veggies
  • 2 small zucchini, cut into half-moons
  • 2 bell peppers, seeded and sliced
  • 1 red onion, cut into wedges
  • 8 ounces mushrooms, halved
  • 1 cup cherry tomatoes
  • 1 tablespoon olive oil, plus salt and pepper
  • Optional add-ins: asparagus, yellow squash, or small broccoli florets
• Finishing
  • Extra chopped parsley and a squeeze of lemon
  • Grated Parmesan or crumbled feta, optional

Equipment

• Gas or charcoal grill, or a grill pan for the stovetop
• Grill basket or skewers for small veggies
• Tongs and an instant-read thermometer
• Large bowl and zip-top bag or shallow dish
• Sheet pan to carry food to and from the grill

Quick Tips & substitutions

• Pat the chicken dry so the marinade clings and browns better.
• Reserve 2 tablespoons of marinade before you add raw chicken, then toss veggies with the clean portion.
• Use thighs if you want extra forgiveness on the grill; they stay juicy even if you go a minute long.
• Add a teaspoon of Dijon to the marinade for tang and better browning.
• No lemon at home? Use red wine vinegar or apple cider vinegar.
• Small veggies fall through grates, so load them into a grill basket or on skewers.
• Set up two zones on the grill: direct heat to mark, indirect heat to finish without flare-ups.
• Pull chicken at 160 to 163 degrees Fahrenheit; carryover heat brings it to 165.
• No outdoor grill? Use a hot grill pan or broil on a sheet pan, turning once.

How to Make Grilled Garlic Herb Chicken and Veggies

Mix the marinade

• Whisk olive oil, garlic, lemon zest and juice, parsley, oregano, thyme, smoked paprika, red pepper flakes, salt, pepper, and honey if using.
• Scoop out 2 tablespoons to a clean bowl for the veggies.

Marinate the chicken

• Add chicken to the main bowl of marinade and coat well.
• Chill 15 minutes for a quick hit or up to 8 hours for deeper flavor.

Prep the veggies

• Toss zucchini, peppers, onion, mushrooms, and tomatoes with the reserved marinade and 1 tablespoon olive oil.
• Season with a pinch of salt and pepper.

Preheat the grill

• Heat the grill to medium-high, about 450 degrees Fahrenheit.
• Clean and oil the grates so the food releases cleanly.

Grill the chicken

• Place chicken over direct heat and cook 5 to 7 minutes per side.
• Move to indirect heat if it browns too fast and cook until the thermometer reads 160 to 163 degrees.

Grill the veggies

• Load veggies into a grill basket or thread onto skewers.
• Grill 6 to 10 minutes, tossing once or twice, until tender with charred edges.

Finish and serve

• Rest chicken 5 minutes, then slice.
• Hit everything with a squeeze of lemon and a shower of parsley. Add Parmesan or feta if you like a salty finish.

Variations

• Mediterranean: Add extra oregano and parsley, finish with feta and olives.
• Pesto: Swap the marinade for 3 tablespoons pesto mixed with 1 tablespoon lemon juice.
• Smoky BBQ: Use a mix of olive oil, BBQ sauce, and a dash of chili powder; finish with more sauce.
• Cajun: Season with Cajun seasoning and a squeeze of lime; pair with corn and okra.
• Spicy harissa: Stir 1 tablespoon harissa into the marinade and serve with a cool yogurt sauce.

Ways to Serve

• Pile over herbed rice, quinoa, or couscous.
• Tuck into warm pitas with tzatziki or garlic yogurt.
• Layer on a big salad with cherry tomatoes and olives.
• Toss with pasta, olive oil, and Parmesan for a fast bowl.
• Pair with crusty bread, chimichurri, or a simple arugula salad.
• Drinks: crisp pilsner, chilled rosé, or sauvignon blanc.

Storage

Cool leftovers, then store chicken and veggies in separate airtight containers for up to 4 days in the fridge. Reheat gently in a skillet over medium heat or in the microwave in short bursts so the chicken stays juicy. Freeze cooked chicken for up to 3 months and thaw overnight in the fridge; I skip freezing the veggies since they soften too much. Use leftovers in grain bowls, wraps, or omelets for easy lunches.

Ally Sanders

Grilled Garlic Herb Chicken and Veggies

Grilled Garlic Herb Chicken and Veggies is a simple, flavorful meal featuring juicy marinated chicken breasts and a medley of charred seasonal vegetables.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Lunch

Cuisine: American

Ingredients

  

• 1 1/2 pounds boneless skinless chicken breasts
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried Italian herb blend
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 medium yellow squash, sliced into 1/2-inch rounds
• 1 large red bell pepper, cut into strips
• 1 cup cherry tomatoes
• 1 tablespoon chopped fresh parsley

Instructions

 

1. In a large bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, Italian herb blend, oregano, thyme, salt, and black pepper.
2. Add the chicken breasts to the bowl and toss to coat evenly. Cover and marinate in the refrigerator for at least 20 minutes or up to 4 hours.
3. Preheat the grill to medium-high heat and lightly oil the grates.
4. In a separate bowl, toss the zucchini, yellow squash, red bell pepper, and cherry tomatoes with a drizzle of olive oil and a pinch of salt and pepper.
5. Place the marinated chicken breasts on the grill. Cook for 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred.
6. While the chicken is cooking, grill the vegetables in a grill basket or directly on the grates, turning occasionally, until tender and lightly charred, about 8–10 minutes.
7. Remove the chicken and vegetables from the grill and let the chicken rest for 5 minutes before slicing.
8. Serve the sliced grilled chicken alongside the vegetables. Garnish with chopped fresh parsley if desired.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe): 320 calories; fat 14 g; saturated fat 2 g; carbohydrates 10 g; fiber 3 g; sugars 5 g; protein 38 g; sodium 520 mg. Values are estimates and will vary based on exact ingredients, brands, and portion sizes.