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Grilled Mediterranean Chicken and Vegetables

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
Cook Time 15 minutes
Total Time 35 minutes
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.