Grilled Mediterranean Chicken and Vegetables

Every summer, I find myself gravitating towards the grill, and one of my absolute favorites is Grilled Mediterranean Chicken and Vegetables. The aroma of marinated chicken sizzling over the flames combined with the vibrant colors of bell peppers and zucchini creates a captivating scene in the backyard. It’s not just about the meal but the experience: the laughter of friends, the clink of glasses, and the warm sun on your skin. I remember the first time I made this dish; it was a warm evening, and I had a few friends over. We gathered around the grill, chatting and sharing stories, as I prepared this fresh, healthy meal. The flavor of the herbs and spices paired with the grilled vegetables created a delightful symphony of taste that left everyone wanting seconds. Trust me, once you try Grilled Mediterranean Chicken and Vegetables, it’ll become a staple in your summer repertoire, bringing friends and family together around delicious food.

What Goes Into Grilled Mediterranean Chicken and Vegetables

When it comes to preparing Grilled Mediterranean Chicken and Vegetables, the ingredients are carefully selected to create harmony of flavors. Each ingredient plays a vital role in enhancing the overall dish. The lean protein from the chicken, the creamy richness of yogurt, and the bright, fresh taste of vegetables come together beautifully. You’ll find that the combination of herbs like dill and oregano adds a fragrant touch while the lemon zest brightens everything up.

• 2 pounds boneless skinless chicken thighs: Juicy and tender, these thighs are perfect for absorbing the flavorful marinade, ensuring every bite is packed with taste.
• ½ cup whole milk plain Greek yogurt: This creamy ingredient adds richness to the marinade and is also the base for a refreshing tzatziki sauce.
• 1 tablespoon extra-virgin olive oil: This high-quality oil not only enhances flavor but also helps keep the chicken moist while grilling.
• Zest and juice from 1 lemon: The bright citrus notes uplift the entire dish, adding a refreshing zing.
• 2 cloves garlic, minced: Garlic infuses the marinade with a beautiful, aromatic flavor that complements the chicken and vegetables.
• 1 tablespoon finely chopped dill: Fresh dill adds a touch of herbaceousness, enhancing the Mediterranean experience.
• 1 ½ teaspoons kosher salt: Essential for seasoning the chicken and vegetables, helping to bring out their natural flavors.
• Freshly ground black pepper: A staple seasoning that adds warmth and depth to the dish.
• 1 teaspoon paprika: This spice lends a subtle smokiness and a beautiful color to the grilled chicken.
• 1 teaspoon dried oregano: A classic Mediterranean herb that reinforces the flavor profile of the dish.
• 1 cup whole milk plain Greek yogurt (for tzatziki): Creamy and tangy, this yogurt forms the base for a refreshing sauce.
• 1 Persian cucumber, shredded: Adds a crunchy texture to the tzatziki, making it a perfect cooling contrast to the grilled chicken.
• 2 tablespoons chopped fresh dill and parsley: Fresh herbs that enhance the tzatziki, adding a burst of flavor and freshness.
• 1 clove garlic, grated: Similar to the marinade, garlic adds depth to the tzatziki.
• 1 tablespoon lemon juice: Brightens up the tzatziki sauce, balancing the creaminess of the yogurt.
• ½ teaspoon salt, plus more to taste: Essential for seasoning the tzatziki to your liking.
• 1 red onion, peeled and cut into ½” thick rounds or quarters: Adds a sweet and savory element when grilled.
• 1 zucchini, ends removed and cut vertically in ¼-inch slices: Tender and mild, zucchini grills beautifully.
• 1 red bell pepper, halved or cut into ½” thick strips: Sweet and crunchy, it adds color and flavor.
• 1 yellow bell pepper, halved or cut into ½” thick strips: Its sweetness complements the other vegetables and adds visual appeal.
• 1 orange bell pepper, halved or cut into ½” thick strips: A lovely pop of color and sweetness.
• 2 tablespoons extra-virgin olive oil (for vegetables): Helps to coat the vegetables for grilling, enhancing their flavors.
• 1 teaspoon kosher salt (for vegetables): Necessary for seasoning the veggies before grilling.
• Freshly ground black pepper, to taste: To season the vegetables, ensuring they are well-flavored.
• Roasted chickpeas, rice or pearl couscous (for serving): Adds a hearty element to the meal, providing texture and sustenance.
• Warm torn pita: Perfect for scooping up the chicken and veggies or for wrapping.
• Pickled red onion: Adds acidity and brightness, enhancing the dish.
• Extra fresh chopped dill and parsley: For garnish, providing freshness and color.

Step by Step Guide for Grilled Mediterranean Chicken and Vegetables

Cooking Grilled Mediterranean Chicken and Vegetables is a step-by-step process that’s both enjoyable and rewarding. The key is to take your time with each step, ensuring the flavors develop beautifully. Let’s dive into these detailed instructions that will have you grilling like a pro!

1. Marinate the chicken: In a large bowl, combine the chicken, yogurt, olive oil, lemon zest, lemon juice, garlic, dill, salt, pepper, paprika, and oregano. Stir until the chicken is well coated with the yogurt and spices. Cover and set aside for at least 20 minutes while you chop your vegetables and prepare your sauce.

2. Make the sauce: In a medium bowl, stir together the yogurt, cucumber, dill, parsley, garlic, lemon juice, and salt until well combined. Place in the fridge until ready to serve. This can even be made a day in advance for a flavor boost.

3. Preheat your grill: Get your grill to medium-high heat, about 400 degrees F. Make sure to scrape off any leftover bits from previous grilling for a clean start.

4. Prepare the vegetables: Drizzle the vegetables with olive oil and season with salt and pepper. Use clean hands to toss the veggies with the oil, ensuring they are well coated.

5. Cook the chicken and vegetables: Add the chicken in a single layer on one side of the grill and the vegetables on the other side, making sure they are at least an inch apart. Grill with the lid closed until a meat thermometer inserted into the center reads 165 degrees F. Flip halfway through cooking, which should take about 6 to 8 minutes per side. The vegetables will grill for about the same time. Once done, transfer the chicken and vegetables to a platter and allow the chicken to rest for a few minutes to retain its juiciness.

6. Warm the pita: Turn off the grill and immediately add the pita to warm for about 2 minutes per side.

7. Chop the chicken and veggies: Give the vegetables a rough chop so that they are all roughly the same size. Next, chop or slice the chicken into pieces.

8. Serve: Add a scoop of the herb cucumber yogurt sauce to a shallow bowl, then add some of each veggie, the chicken, and roasted chickpeas (if using). Top with pickled red onion and serve with warm toasted pita. Garnish with extra dill and parsley and dive in!

Ways to Adapt This Recipe

There are countless ways to adapt Grilled Mediterranean Chicken and Vegetables to suit your tastes or dietary needs. Here are some suggestions to inspire you:

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors continue to develop, making it even tastier the next day.
• Freezing: You can freeze the marinated chicken before grilling. Just thaw it overnight in the fridge before cooking.
• Pairing: Serve with a side of quinoa or a refreshing tabbouleh salad to make it even more filling.
• Herb variations: Try using fresh basil or mint in place of dill to switch up the flavor profile.
• Grill marks: For a more intense flavor, grill the chicken directly over the flame for those lovely charred marks.
• Veggie swaps: Substitute in your favorite hearty vegetables like sweet potatoes or asparagus based on seasonality.
• Cook in the oven: To bake the chicken, preheat your oven to 350 degrees F and cook for 25 to 30 minutes or until done.

What Complements This Grilled Mediterranean Chicken and Vegetables

• Refreshing salads: Pair this dish with a Greek salad or a simple arugula salad with lemon vinaigrette for a light meal.
• Grains: Serve alongside fluffy couscous or a hearty grain like farro to soak up the delicious juices.
• Perfect for gatherings: This dish is ideal for summer cookouts, family reunions, or potluck dinners where everyone can enjoy its vibrant flavors.
• Meal prep: Prepare a large batch for meal prep to enjoy healthy lunches throughout the week, adding variety with different sauces.
• Picnic friendly: Pack the grilled chicken and veggies for a picnic, keeping them in a container with the tzatziki for dipping.
• Seasonal pairings: Embrace summer produce by incorporating fresh corn or heirloom tomatoes for added sweetness and texture.

FAQ

Conclusion

Grilled Mediterranean Chicken and Vegetables is a delightful combination of flavors and textures that brings the essence of summer to your table. Perfect for gatherings, meal prep, or a cozy weeknight dinner, this dish never fails to impress. I encourage you to try it out and make it your own with different vegetables or marinades. You’ll find it quickly becomes a beloved favorite in your household!

Grilled Mediterranean Chicken and Vegetables

The ultimate summer dish, Grilled Mediterranean Chicken and Vegetables offers juicy chicken, vibrant grilled veggies, and a refreshing tzatziki sauce. Perfect for summer gatherings, this easy recipe is not just a meal; it's an experience you'll want to repeat!

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds boneless skinless chicken thighs
• ½ cup whole milk plain Greek yogurt
• 1 tablespoon extra-virgin olive oil
• 1 whole lemon
• 2 cloves garlic
• 1 tablespoon dill
• 1.5 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 cup whole milk plain Greek yogurt
• 1 whole Persian cucumber
• 2 tablespoons dill and parsley
• 1 clove garlic
• 1 tablespoon lemon juice
• ½ teaspoon salt
• 1 whole red onion
• 1 whole zucchini
• 1 whole red bell pepper
• 1 whole yellow bell pepper
• 1 whole orange bell pepper
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 whole black pepper
• 1 can roasted chickpeas
• 1 cup rice or pearl couscous
• 1 whole torn pita
• 1 whole pickled red onion
• 1 bunch dill and parsley

Equipment

• Grater
• Baking Sheet
• Peeler
• Wooden Spoon
• Chef's Knife

Method

 

1. Marinate the chicken: In a large bowl, add the chicken, yogurt, olive oil, zest and juice of the lemon, garlic, dill, salt, pepper, paprika, and oregano. Stir until the chicken is well coated. Cover and marinate for 20 minutes.
2. Make the sauce: In a medium bowl, stir together the yogurt, cucumber, dill, parsley, garlic, lemon juice, and salt until combined. Refrigerate until ready to serve.
3. Preheat your grill to medium-high heat, about 400 degrees F. Clean the grill grates.
4. Prepare the vegetables: Drizzle the vegetables with olive oil and season with salt and pepper. Toss to coat.
5. Cook the chicken and vegetables: Grill the chicken and vegetables for 6 to 8 minutes per side, until the chicken reaches 165 degrees F. Remove and let rest.
6. Warm the pita on the grill for 2 minutes per side.
7. Chop the chicken and vegetables into bite-sized pieces.
8. Serve: In a bowl, add yogurt sauce, grilled chicken, and vegetables, topped with pickled red onion and fresh herbs.

Notes

• Tip 1: If baking, preheat the oven to 350 degrees F and cook marinated chicken for 25 to 30 minutes.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.