You know those nights? The ones where the clock is ticking, everyone’s hungry, and the idea of actually cooking feels like climbing Mount Everest? Yeah, I live for those nights because they led me to my absolute go-to: the simplest, most delicious grilled chicken and veggies. This isn’t some fancy-pants, five-star restaurant dish; it’s the kind of meal that comes together so easily, it feels like magic. It’s the kind of thing I whip up when I’m exhausted, or when I need something healthy but still incredibly satisfying. Honestly, it’s my answer to “What’s for dinner?” more times than I can count. It’s similar to a good ol’ sheet pan dinner, but with that irresistible char from the grill, it just takes things to a whole new level. This grilled chicken and veggies recipe is a true game-changer, and I can’t wait to share it with you.
Thank you for reading this post, don't forget to subscribe!What is grilled chicken and veg?
So, what exactly *is* this magical dish? At its heart, grilled chicken and veggies is exactly what it sounds like: tender, juicy chicken pieces marinated and grilled alongside a colorful assortment of your favorite vegetables. Think of it as a customizable, flavor-packed kebab or skewer situation, but often cooked directly on the grill grates or in a grill basket, making cleanup a breeze. The beauty of it lies in its utter simplicity and the incredible flavor you get from the char and smoky essence of the grill. It’s not fussy, it doesn’t require a million obscure ingredients, and it’s proof that healthy eating can be incredibly delicious and exciting. It’s basically summer on a plate, all year round.
Why you’ll love this recipe?
What is the secret behind this recipe?flavor is just out of this world. That smoky char from the grill, combined with a simple, zesty marinade, makes the chicken incredibly juicy and flavorful. And the veggies? They get this lovely sweetness and a slight crispness that’s just addictive. Then there’s the simplicity. I’m talking minimal prep, minimal dishes, and a super short cooking time. It’s the kind of meal that lets you actually hang out with your family instead of being stuck in the kitchen. Plus, it’s incredibly cost-efficient. Chicken thighs or breasts are usually pretty budget-friendly, and you can use whatever veggies are on sale or in your fridge – noversatility. You can swap out the chicken for tofu or shrimp, change up the vegetables based on the season, or even adjust the marinade to give it a different vibe each time. It’s the perfect base for so many different meals, which is why it’s a permanent fixture in my cooking rotation. It’s way better than just plain grilled chicken breast, and it’s a far cry from a complicated stir-fry. This is real, honest-to-goodness deliciousness that everyone, and I mean *everyone*, will devour.
How to Make Grilled Chicken and Veggies
Quick Overview
The process is delightfully straightforward: marinate your chicken, chop your veggies, toss them with a little oil and seasoning, and grill until everything is perfectly cooked. You’ll get beautifully charred chicken and tender-crisp vegetables in no time. It’s designed for busy lives and happy bellies!
Ingredients
For the Chicken Marinade:
You want about 1.5 pounds of boneless, skinless chicken thighs or breasts. Thighs are my personal favorite because they stay super moist, but breasts work great too if you watch them carefully. For the marinade, I always grab a good ¼ cup of olive oil – extra virgin if you have it! Then, the juice of one whole lemon really brightens everything up. A generous tablespoon of soy sauce or tamari adds that savory depth. Two cloves of minced garlic are non-negotiable for me; they just make everything taste better. A teaspoon of dried oregano or Italian seasoning is my secret weapon for that herby kick. And of course, salt and freshly ground black pepper to taste. If you’re feeling adventurous, a pinch of red pepper flakes adds a little warmth!
For the Veggies:
This is where you get to play! I usually aim for about 4-5 cups of chopped veggies. My go-to mix includes bell peppers (any color, but red and yellow are so pretty!), red onion wedges, zucchini or yellow squash cut into thick rounds or half-moons, and broccoli florets or asparagus. Basically, anything that grills well. You’ll also need another 2 tablespoons of olive oil for tossing the veggies, plus salt and pepper to season them.
Optional Glaze (Highly Recommended!):
Sometimes, I like to brush a little something on right at the end. My favorite is a simple mix of 2 tablespoons of honey or maple syrup mixed with 1 tablespoon of your favorite BBQ sauce. It adds a sticky, sweet, smoky finish that’s just divine. It’s totally optional, but it really takes it up a notch.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your grill fired up to medium-high heat. We want it nice and hot so we get those beautiful grill marks and a good sear. While the grill is preheating, grab a large bowl. If you’re using a grill basket, make sure it’s clean and ready to go. If you’re grilling directly on the grates, give them a good brush with oil to prevent sticking – trust me, nobody likes chicken glued to the grill!
“I don’t know if I’ve ever eaten a better Easy Grilled Chicken and Veggies Flavorful Feast. The rub alone is wonderful, but the sauce??? Over the top!”
Step 2: Mix Dry Ingredients
In a small bowl, whisk together your dried herbs (oregano or Italian seasoning), salt, and pepper for the chicken marinade. This ensures everything is evenly distributed. I always do this first to make sure I don’t forget any of the dry bits before I start adding wet ingredients.
Step 3: Mix Wet Ingredients
In a separate larger bowl, combine the olive oil, lemon juice, soy sauce (or tamari), and minced garlic. Give it a good whisk until it’s all emulsified. This is where the magic of the marinade starts to happen, infusing the chicken with all those bright, savory flavors.
Step 4: Combine
Add your cut chicken pieces to the bowl with the wet marinade ingredients. Make sure each piece is well-coated. You can either thread them onto skewers at this point (if using skewers) or just let them marinate in the bowl. I usually let mine marinate for at least 30 minutes at room temperature, or up to a few hours in the fridge. If marinating in the fridge, just remember to bring them back to room temperature for about 20-30 minutes before grilling for more even cooking.
Step 5: Prepare Filling
While the chicken is doing its thing, it’s time for the veggies. Chop all your chosen vegetables into roughly equal, bite-sized pieces. This ensures they cook evenly. Place them in a separate large bowl. Drizzle with the remaining olive oil and season generously with salt and pepper. Toss everything together until the vegetables are lightly coated. Don’t go too heavy on the oil; we don’t want them greasy, just nicely seasoned and ready for the heat.
Step 6: Layer & Swirl
This step is really about getting ready to grill. If you’re using skewers, thread the marinated chicken pieces onto them, alternating with some of your chunkier vegetables like onion or bell pepper. If you’re using a grill basket, you can place the chicken and veggies directly into the basket. Try to arrange them in a single layer so they can get direct contact with the heat for that lovely char. Avoid overcrowding the grill or basket; it’s better to cook in batches if necessary. Overcrowding leads to steaming, not grilling, and we want that smoky flavor!
Step 7: Bake
Carefully place your skewers or grill basket onto the preheated grill. Grill the chicken for about 6-8 minutes per side for breasts, or 8-10 minutes per side for thighs, depending on their thickness. The veggies will likely cook a bit faster, so keep an eye on them and remove them as they become tender-crisp. You’re looking for the chicken to be cooked through (internal temperature of 165°F or 74°C) and have lovely grill marks, and for the veggies to be tender but still have a slight bite. If you’re using the optional glaze, this is the time to brush it on during the last couple of minutes of grilling on each side.
Step 8: Cool & Glaze
Once everything is cooked to perfection, carefully remove the chicken and vegetables from the grill. If you haven’t already applied the glaze, now is a great time to drizzle it over while everything is still warm. Let it rest for about 5 minutes. This brief resting period allows the juices in the chicken to redistribute, making it even more tender and moist.
Step 9: Slice & Serve
If you used skewers, you can either serve them whole or slide the chicken and veggies off onto a platter. If you grilled directly or in a basket, just arrange the chicken and veggies on your serving dish. I love to slice the chicken into bite-sized pieces before serving, especially if I’m serving it over rice or a salad. This makes it easier for everyone to dig in. Garnish with some fresh parsley or cilantro if you have it, and you’re ready to serve this incredible grilled chicken and veggies!
What to Serve It With
This grilled chicken and veggies dish is so wonderfully versatile, it’s a chameleon on the dinner plate! For a hearty breakfast, I love serving it alongside some scrambled eggs or a dollop of Greek yogurt. The savory chicken and veggies are a fantastic counterpoint to creamy eggs, and it feels so much more substantial than a typical breakfast. When it comes to brunch, this is a winner. I’ll often chop the chicken and veggies into smaller pieces and serve them over a bed of quinoa or a fresh green salad with a light vinaigrette. It looks so elegant and tastes incredible. For a delightful dessert vibe, believe it or not, this can even work! If you glaze it with that honey-BBQ combo and serve it alongside a sweet potato mash or even some grilled pineapple, it creates a wonderful sweet and savory dance on the palate. And for those pure cozy snack moments, or a simple weeknight dinner, I’ll serve this grilled chicken and veggies with a side of fluffy rice, some crusty bread for dipping into any juices, or even stuffed into warm pita pockets. My family particularly loves it when I serve it over jasmine rice with a drizzle of sriracha. It’s just so adaptable, fitting in anywhere from a quick weeknight meal to a more leisurely weekend gathering.
“Made the Easy Grilled Chicken and Veggies Flavorful Feast tonight and wow — perfect weeknight dinner. Will definitely make again!”
Top Tips for Perfecting Your Grilled Chicken and Veggies
I’ve made this dish more times than I can count, and through all those grilling sessions, I’ve picked up a few tricks that make it even better. For zucchini prep, I’ve learned that slicing them about half an inch thick is key. If they’re too thin, they can get mushy on the grill. Also, give them a good pat with a paper towel before tossing with oil; this helps them sear rather than steam. When it comes to mixing advice, remember that the chicken should marinate for at least 30 minutes to absorb flavor, but don’t over-marinate chicken breasts for too long (more than 2-3 hours) as the acid in the lemon juice can start to break down the proteins too much, making them mushy. For the veggies, I always toss them with the oil and seasonings *just before* they hit the grill. If they sit too long, they can get waterlogged. Swirl customization is all about visual appeal and even cooking. Try to put similar density vegetables together on skewers or in the basket. For instance, keep onions and peppers together, and zucchini and squash together. Don’t be afraid to mix and match; my daughter loves just grilled bell peppers and chicken!
When it comes to ingredient swaps, feel free to get creative. If you don’t have lemon, lime juice works beautifully. For the soy sauce, tamari is a great gluten-free option, or even Worcestershire sauce in a pinch. If you don’t like zucchini, try corn on the cob cut into rounds, or chunks of sweet potato (though sweet potato will take longer to cook). For baking tips, make sure your grill is hot enough *before* you put the food on. A screaming hot grill is your friend for achieving that beautiful char. If your grill has hot spots, rotate your skewers or basket halfway through cooking. For glaze variations, if honey-BBQ isn’t your jam, a simple teriyaki glaze or even a pesto brushed on at the end can be amazing. You could also mix a little Dijon mustard with honey for a tangy-sweet kick. I once tried a maple-sriracha glaze and my family about lost their minds! It’s all about experimenting and finding what you love.
Storing and Reheating Tips
One of the best things about this grilled chicken and veggies is how well it stores. If you have any leftovers, which is rare in my house, I let them cool down completely before storing. At room temperature, I wouldn’t leave them out for more than two hours, just to be safe. For refrigerator storage, I transfer the cooled chicken and veggies into an airtight container. They’ll keep well in the fridge for about 3-4 days. I’ve found that the flavors actually meld together even more nicely overnight, which is a bonus! For freezer instructions, it’s a little trickier with the veggies, as they can get a bit softer upon thawing. If you plan to freeze, I’d recommend separating the chicken and veggies. Wrap the chicken tightly in plastic wrap, then in foil, and place it in a freezer-safe bag. It should last for about 2-3 months. For the veggies, it’s best to freeze them raw or lightly blanched if you’re planning on using them in a soup or stew later, but the cooked veggies can be frozen too, just be prepared for a softer texture. Thawing is best done slowly in the refrigerator overnight.
When it comes to glaze timing advice, if you know you’ll be storing leftovers, I’d recommend glazing only about half of the chicken and veggies just before serving. You can always add more glaze to the leftovers when you reheat them. If you do store with glaze, it can sometimes make the veggies a bit softer. For reheating, the microwave is usually the quickest way, but I prefer to gently reheat them in a skillet over medium-low heat with a splash of water or broth to prevent drying out. You can also pop them back on a preheated grill or under the broiler for a few minutes to bring back some of that char. Just be mindful of the veggies; they’ll be more tender after reheating.
Frequently Asked Questions
Final Thoughts
Seriously, if you’re looking for a meal that’s packed with flavor, incredibly easy to make, and good for you to boot, this grilled chicken and veggies is it. It’s the kind of dish that makes you feel like a culinary rockstar without any of the fuss. It’s wholesome, satisfying, and endlessly adaptable. Whether you’re cooking for a crowd, a busy weeknight, or just craving something delicious and healthy, this recipe is a true winner. I really hope you give it a try and that it becomes a staple in your kitchen just like it is in mine. You might also enjoy my Lemon Herb Roasted Chicken or my Sheet Pan Sausage and Peppers for more simple yet flavorful ideas. I can’t wait to hear how yours turns out! Let me know in the comments below if you try it and what your favorite veggie combinations are!
grilled chicken and veggies
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken cutlets
- 3 ounces garlic and herb veggie marinade
- 0.5 teaspoon kosher salt for chicken
- 1 lb asparagus tough ends removed
- 1 medium zucchini sliced 0.25-inch thick
- 1 medium yellow squash sliced 0.25-inch thick
- 1 medium red bell pepper seeded and sliced into strips
- 0.75 teaspoon kosher salt for vegetables
- 0.5 teaspoon black pepper for vegetables
Instructions
Preparation Steps
- Shake the marinade well. Season chicken cutlets with 0.5 teaspoon kosher salt and 2 tablespoons of the veggie herb marinade. Marinate the chicken for at least 1 hour, or up to overnight in the refrigerator for best flavor.
- In a separate bowl, toss the prepared vegetables (asparagus, sliced zucchini, sliced yellow squash, and red bell pepper strips) with the remaining garlic and herb marinade.
- Preheat a grill to medium-high heat. Ensure the grill grates are clean and well-oiled to prevent food from sticking.
- Place the marinated vegetables on a large grill tray or directly on the grates if they won't fall through. Season with 0.75 teaspoon kosher salt and 0.5 teaspoon black pepper. Cook, turning occasionally, until the vegetables are tender-crisp and have visible grill marks, about 8 minutes. Transfer the cooked vegetables to a serving platter.
- Place the marinated chicken cutlets on the hot grill. Cook for 4 to 5 minutes per side, or until pronounced grill marks appear and the chicken is cooked through with an internal temperature of 165°F (74°C).
- Transfer the grilled chicken to the platter with the vegetables. Serve immediately and enjoy this healthy and flavorful meal!
