You know those nights? The ones where the clock is ticking, the kids are clamoring for dinner, and the thought of actually *cooking* feels like climbing Mount Everest? Yeah, I’ve been there. And on those nights, my absolute go-to, the recipe that never fails to impress even the pickiest eaters (mine included!), is this simple yet incredibly flavorful Grilled Chicken and veggies. It’s the kind of meal that feels fancy enough for guests but is so ridiculously easy you can whip it up on a Tuesday. Forget those complicated marinades that take hours or pre-cooking steps that add to the chaos; this is all about fresh ingredients, a killer marinade that doubles as a dressing, and the magic of the grill. Honestly, it’s the closest thing I have to a culinary superpower when I’m short on time and energy, but still want something truly delicious and healthy on the table.
What is grilled chicken and veg?
So, what exactly *is* this magical dish we’re talking about? Think of it as your new best friend for weeknight dinners and backyard barbecues. It’s not just chicken seasoned and thrown on the grill next to some sad, limp vegetables. Nope. This grilled chicken and veggies is a harmonious symphony of marinated, perfectly grilled chicken pieces interspersed with vibrant, tender-crisp seasonal vegetables, all coated in a zesty, slightly sweet, incredibly addictive dressing. The name itself, “grilled chicken and veggies,” is pretty straightforward, but the result is anything but. It’s a complete meal in one go, bursting with color, texture, and flavor. It’s the kind of dish that makes you feel good about what you’re eating because it’s packed with lean protein and fresh produce, but more importantly, it just tastes darn good. It’s the ultimate uncomplicated meal, really.
Why you’ll love this recipe?
There are so many reasons why this grilled chicken and veggies has earned a permanent spot in my recipe rotation, and I just know you’re going to feel the same way. First off, the FLAVOR is absolutely out of this world. The marinade is a game-changer; it’s bright, tangy, and just a little bit sweet, which caramelizes beautifully on the chicken and veggies as they hit the hot grill. The chicken comes out juicy and tender every single time, never dry or bland. And the veggies? Oh, the veggies! They get those lovely char marks and a smoky flavor that you just can’t get from any other cooking method. They’re tender but still have a nice bite to them, which I think is crucial.
Then there’s the SIMPLICITY. I mean, seriously. Once you’ve got your chicken and veggies chopped, the marinade comes together in literally two minutes. Then it’s just a matter of skewering everything (or grilling directly on the grates) and letting the grill do all the hard work. It’s the perfect “set it and forget it” kind of meal, minus the forgetting part because you’ll want to keep an eye on those grill marks! This is definitely a lifesaver on busy weeknights when you’re staring into the fridge wondering what on earth to make for dinner. It’s also incredibly COST-EFFECTIVE. Chicken Thighs and whatever veggies are on sale are usually my go-to, and they’re always budget-friendly. You don’t need fancy or expensive ingredients to make this shine.
And let’s talk VERSATILITY. This grilled chicken and veggies is a chameleon. You can serve it as is for a light, healthy meal, or you can serve it over rice, quinoa, or even with a side of warm pita bread. It’s fantastic in salads the next day, or even stuffed into wraps. What I love most about this recipe, beyond all the practical benefits, is the pure joy it brings. It’s a taste of summer, even in the middle of winter. It reminds me of lazy weekends and backyard cookouts. It’s pure happiness on a plate, and it’s so incredibly adaptable. If you’re a fan of my Lemon Herb Roasted Chicken: How do I make it taste good?I love the bright colors of the lemons. I like the bright colors.Sheet Pan Sausage and Peppers for its easy cleanup, you are going to adore this grilled chicken and veggies!
How to Make Grilled Chicken and Veggies
Quick Overview
This grilled chicken and veggies recipe is all about marinating for flavor and grilling for that perfect smoky char. You’ll chop your chicken and favorite veggies, toss them in a vibrant, easy marinade, then thread them onto skewers (or grill them directly). A few minutes on each side on a hot grill, and voilà! You’ve got a healthy, delicious, and incredibly satisfying meal that’s practically foolproof. It’s designed to be straightforward, minimizing prep and maximizing taste, making it your new go-to for any occasion.
Ingredients
For the Chicken & Marinade:
1.5 lbs boneless, skinless Chicken Thighs or breasts, cut into 1.5-inch pieces (thighs are my secret to juiciness, but breasts work great too!)
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice (about 1 large lemon)
2 tablespoons soy sauce or tamari (for that umami depth)
1 tablespoon Dijon mustard (adds a little tang and helps emulsify)
2 cloves garlic, minced (or more if you’re a garlic fiend like me!)
1 teaspoon dried oregano
1/2 teaspoon smoked paprika (for a hint of smokiness even before grilling)
Salt and freshly ground black pepper to taste
For the Veggies:
Assorted seasonal vegetables, cut into 1-1.5 inch pieces. My favorites include:
– Bell peppers (any color!), seeded and quartered
– Red onion, cut into wedges
– Zucchini or yellow squash, sliced into thick rounds
– Cherry tomatoes (leave them whole, they burst so deliciously!)
– Broccoli florets or asparagus spears (add these towards the end of grilling if you prefer them crisper)
For Serving (Optional but Recommended!):
Fresh parsley or cilantro, chopped
Lemon wedges
Step-by-Step Instructions
Step 1: Marinate the Chicken & Prep Veggies
First things first, let’s get that chicken soaking up all that delicious flavor. In a medium bowl, whisk together the olive oil, lemon juice, soy sauce, Dijon mustard, minced garlic, oregano, smoked paprika, salt, and pepper. This is your marinade, and trust me, it’s fantastic. Add the chicken pieces to the bowl, making sure each piece is coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours. If you’re short on time, even 15 minutes will give it a good flavor boost! While the chicken is marinating, wash and chop your vegetables into roughly uniform, bite-sized pieces. This ensures they cook evenly. If you’re using wooden skewers, remember to soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill.
Step 2: Skewer the Goodness
Once the chicken has had a good soak and your veggies are chopped, it’s time to assemble. Take your pre-soaked skewers and thread alternating pieces of chicken and your chosen vegetables onto them. Don’t pack them too tightly – you want the heat to circulate around everything to cook evenly and get those beautiful grill marks. Leave a little bit of space between each piece. If you’re grilling directly on the grates without skewers, just toss the marinated chicken and prepped veggies together in a large bowl and make sure they’re well coated with the marinade.
Step 3: Preheat Your Grill
Get your grill nice and hot! You want a medium-high heat. If you’re using a gas grill, preheat it to around 400-450°F (200-230°C). If you’re using a charcoal grill, you’ll want the coals to be glowing red with a light dusting of ash. Once the grill is hot, clean the grates well with a wire brush and then oil them lightly. This is a crucial step to prevent sticking and ensure your chicken and veggies release cleanly.
Step 4: Grill to Perfection
Carefully place your skewers (or the direct-grill mixture) onto the hot grill grates. Close the lid if you have one. Grill for about 10-15 minutes, flipping the skewers every few minutes, until the chicken is cooked through and no longer pink in the center, and the vegetables are tender-crisp with lovely char marks. The exact time will depend on the heat of your grill and the size of your pieces. The cherry tomatoes will start to soften and blister, which is exactly what you want! If you’re grilling thinner vegetables like asparagus, you might want to add them for the last 5 minutes so they don’t overcook.
Step 5: Rest and Serve
Once everything is beautifully grilled, carefully remove the skewers from the grill. Let them rest on a platter for a few minutes. This allows the juices in the chicken to redistribute, making it extra tender and moist. While they’re resting, you can give them a final drizzle of any leftover marinade (make sure it’s been heated or use a fresh squeeze of lemon juice if you’re concerned about raw chicken contact) and sprinkle generously with fresh chopped parsley or cilantro. Serve hot with lemon wedges on the side for an extra burst of brightness. It’s truly that simple!
What to Serve It With
This grilled chicken and veggies is so versatile, it truly fits into any meal occasion you can think of. For a delightful BREAKFAST, I love to chop up any leftovers and toss them into a scramble with some feta cheese. It’s a hearty and flavorful way to start the day. Or, if you’re feeling a bit more indulgent, serve a skewer alongside some fluffy scrambled eggs and a side of fresh fruit. It’s a much lighter, yet equally satisfying, alternative to a traditional breakfast.
When it comes to BRUNCH, this dish is a star. Plated elegantly, perhaps with a swirl of Greek yogurt or a dollop of pesto, it looks incredibly sophisticated. I love pairing it with a light, crisp white wine like a Sauvignon Blanc or a refreshing sparkling lemonade. It’s also amazing served over a bed of fluffy couscous or a vibrant quinoa salad for a more substantial brunch spread. It adds a beautiful pop of color and a wonderful smoky flavor to any brunch table.
As a light and healthy DESSERT, you might think this is odd, but hear me out! The caramelization on the veggies, especially the bell peppers and onions, can bring out a natural sweetness. If you serve it with a very mild, almost neutral dipping sauce or even just a sprinkle of flaky sea salt, it can satisfy a craving for something savory and slightly sweet without being heavy. It’s a surprising palate cleanser. However, the more common approach for dessert is to think of this as the star of a lighter main course, perhaps followed by a small fruit tart or a scoop of sorbet.
And for those COZY SNACKS, this is pure comfort. I love just grabbing a skewer and munching on it while I’m catching up on a show. It’s so much more satisfying than chips or crackers. It’s also fantastic chopped and added to a simple green salad for a satisfying lunch or light dinner. My family tradition is to serve a platter of these skewers during impromptu backyard movie nights in the summer. We pair them with some cold drinks and maybe a bowl of popcorn. It’s the perfect, fuss-free way to enjoy a delicious meal outdoors.
Top Tips for Perfecting Your Grilled Chicken and Veggies
Over the years of making this grilled chicken and veggies more times than I can count, I’ve picked up a few tricks that really make a difference. For the VEGETABLES, a big one is uniform cutting. If your pieces are all different sizes, some will be perfectly cooked while others are burnt or still raw. Aim for similar sizing so they cook evenly. Also, consider the cooking times of different vegetables. Delicate ones like cherry tomatoes or pre-cut broccoli florets might benefit from being added halfway through the grilling process if you’re worried about them turning to mush. If you’re using zucchini, I’ve found that slicing them about half an inch thick is the sweet spot – they get tender but still hold their shape beautifully.
When it comes to MIXING, the marinade is key, but don’t over-marinate the chicken, especially if you’re using lemon juice. Too long (more than 4 hours) can actually start to “cook” the chicken with the acid, making it tough and chalky. For the vegetables, you don’t need to marinate them for as long as the chicken; a quick toss about 15-20 minutes before grilling is usually plenty to infuse them with flavor. When you’re threading them onto the skewers, remember the tip about not packing them too tightly. I’ve made the mistake of cramming too much on a skewer, and the result was unevenly cooked chicken and veggies that steamed rather than grilled.
For SWIRL CUSTOMIZATION, if you’re going for maximum visual appeal, think about alternating colors and textures. A vibrant red bell pepper next to a piece of golden chicken, followed by a slice of green zucchini – it just looks so appealing! If you want a bit more intense flavor on your veggies, you can toss them with a little extra olive oil and salt and pepper just before grilling, even after they’ve had a quick marinate. For my INGREDIENT SWAPS, chicken breasts are perfectly fine if you prefer them, but be mindful they cook faster and can dry out more easily, so keep a close eye on them. If you don’t have Dijon mustard, a little bit of stone-ground mustard will work, or even a touch of honey if you want to lean into the sweetness. For the veggies, get creative! Asparagus, mushrooms, sweet potatoes (par-boiled first), or even chunks of pineapple can be delicious additions. Just adjust grilling times accordingly.
Regarding BAKING TIPS (though we’re grilling, the principles apply!), I always try to use the middle rack of the grill for even heat distribution. If your grill flares up significantly, move the skewers to a cooler zone or briefly move them to indirect heat until the flames die down. For doneness testing, the best way is to cut into the thickest piece of chicken – it should be opaque white all the way through with no pink. The vegetables should be tender-crisp, easily pierced with a fork but not mushy. For GLAZE VARIATIONS, this marinade *is* the glaze as it cooks down and caramelizes. If you want something extra, you could mix a little honey or maple syrup into the marinade for an even sweeter, lacquered finish.
Storing and Reheating Tips
This grilled chicken and veggies is so good, you’ll likely have leftovers, and they store and reheat beautifully! For ROOM TEMPERATURE storage, this is generally not recommended for more than two hours, especially with the chicken. It’s best to cool them down and get them into the refrigerator as soon as possible for food safety. If you have a very short window and need to leave them out briefly, just make sure they are covered loosely.
When it comes to REFRIGERATOR STORAGE, the best way is to let the skewers cool completely. Then, you can either store them whole on a plate covered tightly with plastic wrap or foil, or if you prefer, you can remove the chicken and veggies from the skewers and store them in an airtight container. They should stay fresh in the refrigerator for about 3-4 days. The quality is best within the first couple of days, but they’re still perfectly edible after that.
FREEZER INSTRUCTIONS are also a great option if you want to make a big batch and save some for later. Again, let the grilled chicken and veggies cool completely. You can freeze them on the skewers or remove them. For best results, wrap them tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe airtight container. They’ll last in the freezer for up to 2-3 months. When you’re ready to use them, the best way to thaw is to transfer them to the refrigerator overnight. This helps maintain the best texture.
For reheating, if they’re off the skewers, a quick sauté in a skillet over medium heat is fantastic, or you can reheat them in the oven at around 350°F (175°C) for 10-15 minutes, or until heated through. If they’re still on the skewers, you can carefully reheat them in a skillet or in the oven, being mindful that the skewers themselves might get very hot. For GLAZE TIMING ADVICE, if you’re planning to store leftovers, I usually avoid adding any extra sauce or glaze *after* grilling until just before serving again. The natural caramelization from the marinade does a great job, and adding extra liquid can sometimes make things soggy during storage. If you want a fresh glaze, it’s best to make a new, small batch or a simple dressing to drizzle over the reheated meal.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite grilled chicken and veggies recipe! It’s more than just a meal; it’s a testament to how simple, fresh ingredients can come together to create something truly spectacular. It’s the kind of dish that proves healthy eating doesn’t have to be boring or time-consuming. The vibrant colors, the smoky aroma from the grill, and the juicy, flavorful bites make it a winner every single time. I truly believe this recipe is a lifesaver for busy families, a crowd-pleaser for any gathering, and just plain delicious for anyone who loves good food.
If you’re looking for other easy and flavorful grilling recipes, you might also enjoy my Spicy Grilled Shrimp Skewers for a quick seafood option, or my Marinated Pork Tenderloin for a slightly different protein. Both are fantastic in their own right, but this grilled chicken and veggies holds a special place in my heart. I can’t wait for you to try it and experience the magic for yourself! Let me know in the comments below how yours turned out, what veggies you used, or any fun variations you tried. Happy grilling!
Grilled Garlic and Herb Chicken and Veggies
Ingredients
Chicken Marinade
- 1.5 lbs boneless, skinless chicken cutlets thin sliced
- 2 tablespoons garlic and herb veggie marinade
- 0.5 teaspoon kosher salt
Vegetable Marinade
- 1 lb asparagus tough ends removed
- 1 medium zucchini sliced 1/4-inch thick
- 1 medium yellow squash sliced 1/4-inch thick
- 1 medium red bell pepper seeded and sliced into strips
- 3 tablespoons garlic and herb veggie marinade remaining
- 0.75 teaspoon kosher salt
- black pepper to taste
For Grilling
- olive oil cooking spray
Instructions
Preparation Steps
- Shake the garlic and herb veggie marinade well. In a bowl, combine the chicken cutlets with 2 tablespoons of the marinade and 0.5 teaspoon of kosher salt. Marinate for at least 1 hour, or as long as overnight.
- In a separate bowl, combine the prepared asparagus, zucchini, yellow squash, and red bell pepper with the remaining 3 tablespoons of marinade, 0.75 teaspoon of kosher salt, and black pepper. Toss to coat.
- Preheat your grill to medium-high heat. Ensure the grates are clean and well-oiled to prevent sticking.
- Arrange the marinated vegetables on one large grill tray or two smaller trays. Grill the vegetables, turning them frequently, until they are tender-crisp and slightly charred, about 8 minutes. Remove from the grill and set aside on a platter.
- Lightly spray the grill grates with olive oil cooking spray. Add the marinated chicken cutlets to the grill. Cook for approximately 4 to 5 minutes per side, or until the chicken is cooked through and has nice grill marks. Transfer the cooked chicken to the platter with the vegetables.
- Serve the grilled garlic and herb chicken and vegetables immediately.
