Grilled Garlic Herb Chicken and Veggies

Grilled Garlic Herb Chicken and Veggies tastes bright, smoky, juicy, and a little bit charred in the best backyard cookout way. It works perfectly for busy weeknights or casual entertaining and lands on the table in about 35 to 40 minutes. I make this on my tiny city balcony grill, so if I can pull it off with two feet of space and a nosy neighbor, you can too.

Why Grilled Garlic Herb Chicken and Veggies Is Worth It

This recipe gives you a full meal on the grill with almost no cleanup and tons of flavor. The garlic herb marinade coats the chicken and vegetables so every bite tastes zesty, savory, and slightly caramelized.

You mix one bowl of marinade, toss everything in it, then grill. The chicken stays juicy, the veggies stay crisp-tender, and you get that smoky flavor that an oven just cannot copy.

“Super juicy, full of garlic herb flavor, and my whole family asked for seconds. ★★★★★”

Ingredients You Need

Chicken and Veggies

• 1.5 to 2 pounds boneless skinless chicken breasts

  • Slice large breasts in half horizontally so they cook evenly.
  • You can use boneless thighs if you like richer flavor and a bit more forgiveness on cook time.

• 2 medium zucchini, sliced into 1/2 inch thick rounds or half moons

• 1 red bell pepper, cut into thick strips

• 1 yellow bell pepper, cut into thick strips

• 1 small red onion, cut into wedges

• 1 cup cherry or grape tomatoes, left whole

• 8 ounces cremini or white mushrooms, halved

Use any mix of colorful veggies you like. Frozen veggies do not grill well for this, so stick with fresh.

Garlic Herb Marinade

• 1/3 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 4 large garlic cloves, minced or pressed
• 2 teaspoons dried Italian seasoning
  • Pantry shortcut: use this instead of measuring separate dried basil, oregano, and thyme.
• 1 teaspoon dried parsley or 2 tablespoons fresh chopped parsley
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional for a little heat
• 1 teaspoon Dijon mustard
  • This helps the marinade cling to the chicken and veggies and adds tang.
• 1 teaspoon honey or maple syrup
  • Balances the acidity and helps light caramelization on the grill.

Optional Finishing Touches

• Extra chopped fresh parsley or basil
• Lemon wedges for serving
• A drizzle of extra virgin olive oil over the platter

Equipment List

• Outdoor gas or charcoal grill, or a stovetop grill pan
• Large mixing bowl or zip-top bag for marinating
• Tongs
• Grill basket or grill tray for veggies
  • If you do not have one, use heavy duty foil folded into a tray with edges.
• Instant read thermometer for checking chicken doneness
• Cutting board and sharp knife

Quick Tips & substitutions

• Slice chicken to an even thickness so it cooks evenly and stays juicy.

• Pat chicken dry with paper towels before marinating so the flavors cling better.

• Marinate at least 20 minutes; aim for 2 to 4 hours for deeper garlic herb flavor.

• Use boneless chicken thighs if you want extra juicy results and a bit more grilling forgiveness.

• Swap zucchini with yellow squash, asparagus, or green beans.

• Use baby bell peppers if you want sweeter bites and prettier color.

• Skip mushrooms if your crew does not love them and add extra bell peppers or onions.

• Replace lemon juice with lime juice if that is what you have.

• Use avocado oil instead of olive oil if you grill over very high heat.

• Use garlic powder and dried herbs if you do not have fresh; start with 1 teaspoon garlic powder.

• Keep a cool zone on the grill so you can move pieces that cook too fast.

• Oil the grill grates right before cooking to prevent sticking.

How to Make Grilled Garlic Herb Chicken and Veggies

Mix the Garlic Herb Marinade

1. Add olive oil, lemon juice, minced garlic, Italian seasoning, parsley, thyme, smoked paprika, salt, pepper, red pepper flakes, Dijon, and honey to a large bowl.
2. Whisk until the marinade looks emulsified and slightly thick.
3. Taste a tiny bit and adjust salt or lemon to your preference.

Prep the Chicken

1. Trim any excess fat from the chicken breasts.

2. Slice thick breasts in half horizontally so each piece measures about 1/2 to 3/4 inch thick.

3. Place chicken pieces in a bowl or large zip-top bag.

4. Spoon about half of the marinade over the chicken.

5. Toss until every piece looks coated, then cover and chill in the fridge for 20 minutes to 4 hours.

6. Keep the remaining marinade in the bowl for the veggies and store it in the fridge while the chicken rests.

Prep the Veggies

1. Cut zucchini, bell peppers, and onion as listed in the ingredients.

2. Pat mushrooms dry so they do not steam on the grill.

3. Add all veggies, including tomatoes and mushrooms, to the bowl with the reserved marinade.

4. Toss until the vegetables look glossy and coated.

5. If they look dry, drizzle in another tablespoon of olive oil.

6. Set the bowl aside at room temperature while you heat the grill.

Heat the Grill

1. Clean the grill grates and preheat to medium high heat.
2. Aim for about 400 to 425°F if your grill has a thermometer.
3. Right before cooking, oil the grates with a folded paper towel dipped in oil and held with tongs.

Grill the Chicken

1. Place the marinated chicken on the hot grill.

2. Grill the first side for about 4 to 6 minutes, without moving it, until you see clear grill marks and the edges look opaque.

3. Flip the chicken and grill another 4 to 6 minutes.

4. Check the thickest part with an instant read thermometer; you want 165°F.

5. Move any pieces that cook too fast to a cooler part of the grill.

6. Transfer cooked chicken to a clean plate, tent loosely with foil, and let it rest while you grill the veggies.

Grill the Veggies

1. Place the veggies in a grill basket or tray so they do not fall through the grates.

2. Spread them in a single layer for better browning.

3. Grill for about 8 to 12 minutes, tossing every few minutes.

4. Pull off any pieces that char faster, like onions or peppers, and move them to the serving platter.

5. Cook until the zucchini turns tender, the peppers soften with light char, and the tomatoes blister.

6. Taste a piece and sprinkle a little extra salt if needed.

Finish and Serve

1. Slice the rested grilled garlic herb chicken against the grain.

2. Arrange chicken and grilled veggies on a large platter.

3. Squeeze fresh lemon over the top and add chopped herbs.

4. Drizzle with a tiny bit of olive oil if the platter looks dry.

5. Serve hot with your favorite sides and sauces.

Recipe Variations

• Gluten free: Use gluten free Dijon mustard and double check dried spice blends for hidden gluten.

• Dairy free: The base recipe already avoids dairy, so you do not need changes.

• Low carb: Load up on zucchini, peppers, and mushrooms and skip starchy sides like potatoes or rice.

• Extra protein: Add skewered shrimp or tofu to the grill with the same marinade.

• Vegan: Swap chicken with extra firm tofu, tempeh, or thick slices of portobello mushrooms and marinate them.

• Extra smoky: Add a pinch of chipotle powder or use smoked salt instead of regular salt.

• Kid friendly: Skip red pepper flakes and serve with a mild dipping sauce like ranch or honey mustard.

• Herb twist: Use fresh rosemary and oregano instead of thyme and parsley for a different flavor profile.

Ways to Serve Grilled Garlic Herb Chicken and Veggies

• Serve over fluffy white rice, brown rice, or quinoa.

• Tuck sliced chicken and veggies into warm pita or tortillas with a yogurt or tahini sauce.

• Pile everything on top of a big green salad with extra lemon and olive oil.

• Pair with garlic bread or toasted baguette slices.

• Add to cooked pasta with a splash of pasta water and grated Parmesan for a quick dinner.

• Serve with mashed potatoes or roasted sweet potatoes for a cozy plate.

• Pack leftovers into meal prep containers with a grain and a simple sauce.

Storage Success

Let grilled garlic herb chicken and veggies cool to room temperature, then store them in airtight containers in the fridge for up to 4 days. Keep chicken and veggies in separate containers if you want to reheat them with different timings. Reheat gently in a skillet over medium heat or in the oven at 325°F so the chicken stays juicy and the veggies do not turn mushy. Freeze cooked chicken for up to 2 months and thaw it in the fridge overnight, then pair it with freshly cooked veggies for best texture.

Grilled Garlic Herb Chicken and Veggies

Grilled Garlic Herb Chicken and Veggies is a bright, smoky, juicy chicken and vegetable dinner with a zesty garlic herb marinade, perfect for busy weeknights or casual entertaining and ready in about 35 to 40 minutes.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4

Ingredients

  

• 1.5 to 2 pounds boneless skinless chicken breasts, large breasts sliced in half horizontally
• 2 medium zucchini, sliced into 1/2 inch thick rounds or half moons
• 1 red bell pepper, cut into thick strips
• 1 yellow bell pepper, cut into thick strips
• 1 small red onion, cut into wedges
• 1 cup cherry or grape tomatoes, left whole
• 8 ounces cremini or white mushrooms, halved

• 1/3 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 4 cloves garlic, minced or pressed
• 2 teaspoons dried Italian seasoning
• 1 teaspoon dried parsley or 2 tablespoons fresh chopped parsley
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup

• extra chopped fresh parsley or basil
• lemon wedges, for serving
• extra virgin olive oil, for drizzling

Instructions

 

1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, Italian seasoning, parsley, thyme, smoked paprika, salt, black pepper, red pepper flakes (if using), Dijon mustard, and honey until emulsified and slightly thick.
2. Taste a small amount and adjust the salt or lemon juice to your preference.

1. Trim any excess fat from the chicken breasts and slice thick breasts in half horizontally so each piece is about 1/2 to 3/4 inch thick.
2. Place the chicken pieces in a bowl or large zip-top bag and spoon about half of the marinade over the chicken.
3. Toss until the chicken is evenly coated, then cover and refrigerate for 20 minutes to 4 hours. Keep the remaining marinade covered in the refrigerator for the vegetables.

1. Cut the zucchini, bell peppers, and red onion as directed. Pat the mushrooms dry so they do not steam on the grill.
2. Add the zucchini, bell peppers, onion, tomatoes, and mushrooms to the bowl with the reserved marinade.
3. Toss until all of the vegetables are glossy and well coated, adding an extra tablespoon of olive oil if they look dry. Set aside at room temperature while you heat the grill.

1. Clean the grill grates and preheat the grill to medium-high heat, about 400 to 425°F if your grill has a thermometer.
2. Right before cooking, oil the grill grates with a folded paper towel dipped in oil and held with tongs to help prevent sticking.

1. Place the marinated chicken on the hot grill and cook the first side for 4 to 6 minutes without moving, until you see clear grill marks and the edges start to look opaque.
2. Flip the chicken and grill for another 4 to 6 minutes, or until the thickest part reaches 165°F on an instant-read thermometer.
3. Move any pieces that cook too quickly to a cooler part of the grill as needed. Transfer the cooked chicken to a clean plate, tent loosely with foil, and let rest while you grill the vegetables.

1. Place the marinated vegetables in a grill basket or grill tray and spread into a single layer for better browning.
2. Grill for 8 to 12 minutes, tossing every few minutes, until the zucchini is tender, the peppers and onions are softened with light char, and the tomatoes are blistered.
3. Remove any pieces that char faster and transfer them to the serving platter. Taste a vegetable and sprinkle with a little extra salt if needed.

1. Slice the rested grilled chicken against the grain.
2. Arrange the sliced chicken and grilled vegetables on a large serving platter.
3. Squeeze fresh lemon over the top, sprinkle with chopped herbs, and drizzle with a little olive oil if the platter looks dry. Serve hot with your favorite sides.

Notes

Nutrition Information
Approximate per serving (4 servings): 360 calories; fat 18 g; saturated fat 3 g; carbohydrates 15 g; fiber 4 g; sugars 9 g; protein 35 g; sodium 520 mg. Values will vary based on exact ingredients, marinating time, and portion size.