Grilled Mediterranean Chicken with Vegetables Recipe brings together smoky, tangy, and fresh flavors all in one quick and satisfying meal. You’ll love how easy it is to grill tender chicken and vibrant veggies, all topped with a cool, herby tzatziki sauce.
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Why You'll Love This Recipe
I have a real soft spot for this Grilled Mediterranean Chicken with Vegetables Recipe because it’s the perfect balance of flavors and textures without any fuss. It’s a dish I regularly make when I want something healthy, colorful, and bursting with freshness — plus, using yogurt in the marinade keeps the chicken super juicy.
- Effortless flavor booster: The yogurt-based marinade tenderizes and infuses the chicken with bright lemon, garlic, and herbs for incredible taste.
- Balanced, vibrant veggies: Grilled peppers, zucchini, and red onion add smoky sweetness and crunch that complements the chicken beautifully.
- Herby tzatziki sauce: This cooling sauce brings a refreshing lift that ties the whole meal together and can be made ahead.
- Versatile serving options: Whether with warm pita, rice, or couscous, this recipe feels like a mini Mediterranean feast perfect for any occasion.
Ingredients & Why They Work
This recipe shines because of its simple, fresh ingredients that layer flavor both in the chicken marinade and the grilled vegetables. Having the right herbs and a creamy yogurt base makes a huge difference in creating that classic Mediterranean vibe.
- Chicken thighs: I prefer thighs because they're juicier and stay tender on the grill, plus they soak up the marinade better.
- Greek yogurt: Key for the marinade and tzatziki, it tenderizes the chicken and adds creaminess without heaviness.
- Fresh dill and parsley: Fresh herbs bring that unmistakable bright, earthy flavor essential to Mediterranean cooking.
- Lemon zest and juice: Adds a lovely citrus zing that lifts all the other flavors, especially against the smoky grill marks.
- Garlic: Minced for the marinade, grated for the sauce — its pungency is mellowed by yogurt but still noticeable in every bite.
- Bell peppers, zucchini, red onion: These char beautifully and their natural sugars caramelize, balancing the herbs and spices.
- Extra-virgin olive oil: For tossing vegetables and flavoring, it gives richness and helps with grilling.
- Spices (paprika, dried oregano, salt, pepper): These create a warm, aromatic backbone that complements both chicken and vegetables.
- Persian cucumber: The less watery cucumber choice for the tzatziki keeps it creamy, not watery.
Make It Your Way
I love how flexible this Grilled Mediterranean Chicken with Vegetables Recipe is. You can easily swap vegetables based on what’s fresh or in season, and adjust the herbs and spices to match your mood or pantry staples.
- Variation: Once, I grilled eggplant and cherry tomatoes alongside the standard veggies—adds a beautiful smoky sweetness and makes the dish even more colorful.
- Spice it up: Add a pinch of red pepper flakes to the marinade if you’re in the mood for a little heat.
- Dairy-free option: Swap out the yogurt for coconut yogurt or a tahini-based marinade sauce to keep it creamy but dairy-free.
- Grain bowl upgrade: Serve over quinoa or farro instead of pita or rice for a nice texture contrast.
Step-by-Step: How I Make Grilled Mediterranean Chicken with Vegetables Recipe
Step 1: Marinate the Chicken to Lock in Juiciness
Start by mixing the yogurt, olive oil, lemon zest and juice, garlic, dill, salt, pepper, paprika, and oregano in a large bowl. Toss the boneless chicken thighs until every piece is well coated. You’ll want to let this hang out for at least 20 minutes—trust me, even a quick marinade makes a huge difference! If you have more time, I sometimes leave mine for up to a couple of hours in the fridge. It keeps the chicken tender and full of flavor when grilled.
Step 2: Prepare the Herby Tzatziki Sauce
While the chicken marinates, combine Greek yogurt, shredded Persian cucumber, chopped dill and parsley, grated garlic, lemon juice, and salt. Mix well and chill in the fridge. This tzatziki can be made a day ahead and actually tastes better after the flavors meld!
Step 3: Get Your Grill Ready and Prep the Veggies
Preheat your grill to medium-high (around 400°F). Clean your grill grates well—any leftover bits can cause sticking or funky flavors. Then toss sliced zucchini, bell peppers, and red onion in olive oil, salt, and pepper. Don’t be shy with your hands here; make sure every slice is nicely coated for even grilling and flavor.
Step 4: Grill Chicken and Vegetables Side by Side
Place the chicken pieces on one side of the grill and the vegetables on the other, keeping them spaced out so they cook evenly. Close the lid and grill, flipping halfway through, about 6 to 8 minutes per side for the chicken, until it reaches an internal temperature of 165°F. The vegetables should be tender and beautifully charred around the edges in the same timeframe. Once done, move them to a platter and let the chicken rest for a few minutes—this lock-in all the juiciness.
Step 5: Warm the Pita and Serve
Turn off the grill and quickly pop on the pita bread for about 2 minutes per side, just long enough to get warm and slightly toasty. Roughly chop the grilled veggies, slice the chicken, and assemble your plate with a generous scoop of tzatziki, roasted chickpeas or rice, and pickled red onion. Sprinkle on extra fresh herbs and enjoy the feast!
Top Tip
Over the years, I’ve learned a few tricks that make this Grilled Mediterranean Chicken with Vegetables Recipe truly shine. These tips will help you nail juicy chicken and perfectly charred veggies every single time.
- Don’t rush the marinade: Even 20 minutes gives the chicken enough time to absorb flavors and stay tender on the grill.
- Oil the veggies, not the grill: Helps prevent flare-ups and keeps those veggies from sticking.
- Use a meat thermometer: It’s the best way to avoid overcooking — chicken thighs are perfectly juicy at 165°F.
- Rest your chicken: Letting it sit a few minutes after grilling locks in the juices and improves texture.
How to Serve Grilled Mediterranean Chicken with Vegetables Recipe
Garnishes
I love topping this dish with a handful of pickled red onions and extra fresh chopped dill and parsley. The pickled onions add a tangy crunch that cuts through the richness, and the fresh herbs brighten every bite. Sometimes, I sprinkle a bit of sumac for a subtle lemony note—it’s a simple way to elevate the plate.
Side Dishes
Warm pita bread is my go-to here, but I also enjoy this recipe with a scoop of fluffy pearl couscous or a fragrant herbed rice pilaf. Roasted chickpeas on the side add a nice crunch and protein boost, perfect for a satisfying meal.
Creative Ways to Present
For dinner parties, I sometimes serve the chicken and veggies family-style on a big platter surrounded by bowls of tzatziki, pickled onions, and fresh herbs. Guests love building their own pita wraps, and it keeps things casual yet impressive. You could also turn it into a colorful grain bowl with all the components arranged artfully.
Make Ahead and Storage
Storing Leftovers
Leftovers store well in an airtight container in the fridge for up to 3 days. I keep the chicken and vegetables separate from the tzatziki to prevent sogginess. When ready to eat, I reheat the chicken and veggies gently and scoop fresh tzatziki on top.
Freezing
I’ve frozen the cooked chicken thighs successfully before. Just cool completely, portion into freezer-safe containers, and freeze up to 2 months. The grilled vegetables don’t freeze quite as well because they get softer after thawing, so I recommend fresh grilling those when possible.
Reheating
To keep that beautiful grilled flavor, I reheat chicken and veggies in a hot skillet over medium heat with a tiny drizzle of olive oil until warmed through, instead of microwaving. This helps maintain some crisp edges and moisture balance.
Frequently Asked Questions:
Yes, you can substitute chicken breasts but be careful not to overcook them since they’re leaner and can dry out faster. Consider slightly reducing cooking time and watch for the 165°F internal temperature.
You can marinate the chicken for up to 8 hours in the fridge. The yogurt and lemon juice help tenderize the meat, but marinating too long could start to break down the texture. For best results, keep it between 20 minutes and 2 hours.
Absolutely! A grill pan on the stovetop works great if you don’t have an outdoor grill. Just preheat it well so you get nice grill marks and cook the chicken and vegetables in batches without overcrowding.
To avoid flare-ups or burning, shake off excess marinade from the chicken before placing it on the grill. Also, cook over medium-high heat rather than blazing hot heat, and keep the lid closed to lock in moisture.
Final Thoughts
Honestly, this Grilled Mediterranean Chicken with Vegetables Recipe feels like a celebration on a plate every time I make it. It’s approachable for weeknights yet special enough for guests. The combination of juicy chicken, smoky veggies, and tangy tzatziki brings me back to warm dinners spent chatting around the grill. I can’t recommend it enough—you really should try it for yourself. I promise, you’ll want to make it again and again!
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This Grilled Mediterranean Chicken and Vegetables recipe features tender marinated chicken thighs paired with a colorful mix of grilled vegetables and a refreshing herby tzatziki sauce. Perfect for a healthy, protein-packed summer meal served with warm pita and optional sides like roasted chickpeas or rice.
Ingredients
For the chicken:
- 2 pounds boneless skinless chicken thighs
- ½ cup whole milk plain Greek yogurt
- 1 tablespoon extra-virgin olive oil
- Zest and juice from 1 lemon
- 2 cloves garlic, minced
- 1 tablespoon finely chopped dill
- 1 ½ teaspoons kosher salt
- Freshly ground black pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon dried oregano
For the herby tzatziki:
- 1 cup whole milk plain Greek yogurt
- 1 Persian cucumber, shredded
- 2 tablespoons chopped fresh dill and parsley
- 1 clove garlic, grated
- 1 tablespoon lemon juice
- ½ teaspoon salt, plus more to taste
For the grilled vegetables:
- 1 red onion, peeled and cut into ½ inch thick rounds or quarters
- 1 zucchini, ends removed and cut vertically into ¼ inch slices
- 1 red bell pepper, halved or cut into ½ inch thick strips
- 1 yellow bell pepper, halved or cut into ½ inch thick strips
- 1 orange bell pepper, halved or cut into ½ inch thick strips
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
For serving:
- Roasted chickpeas, rice, or pearl couscous
- Warm torn pita
- Pickled red onion
- Extra fresh chopped dill and parsley
Instructions
- Marinate the chicken: In a large bowl, combine the chicken thighs with yogurt, olive oil, lemon zest and juice, minced garlic, chopped dill, kosher salt, black pepper, paprika, and dried oregano. Mix well to coat all the chicken evenly. Cover and refrigerate for at least 20 minutes to let the flavors infuse while you prepare other components.
- Make the sauce: In a medium bowl, mix together the Greek yogurt, shredded Persian cucumber, chopped dill and parsley, grated garlic, lemon juice, and salt. Stir until well combined. Chill in the refrigerator until ready to serve. This tzatziki sauce can be prepared a day in advance to deepen the flavors.
- Preheat the grill: Heat your grill to medium-high, around 400 degrees Fahrenheit. Clean the grill grates by scraping off any residue from previous use to ensure clean grilling surfaces.
- Prepare the vegetables: Drizzle the sliced vegetables with extra-virgin olive oil and season generously with kosher salt and freshly ground black pepper. Toss them with your hands to coat them thoroughly for even grilling.
- Cook the chicken and vegetables: Arrange the marinated chicken thighs in a single layer on one side of the grill, and place the vegetables in a single layer on the opposite side, leaving at least one inch between items for even heat circulation. Close the grill lid and cook for 6 to 8 minutes per side, flipping halfway, until the internal temperature of the chicken reaches 165 degrees Fahrenheit. The vegetables should also grill for approximately the same time until tender and charred.
- Rest the chicken: Remove the chicken and vegetables from the grill onto a platter. Let the chicken rest for a few minutes to retain its juicy texture.
- Warm the pita: With the grill still hot, turn off the heat and place the torn pita bread on the grill grates. Close the lid and warm the pita for 2 minutes on each side until soft and slightly toasted.
- Chop the chicken and vegetables: Roughly chop the grilled vegetables so they are uniform in size. Slice or chop the rested chicken thighs into bite-sized pieces for easy serving.
- Serve: In a shallow bowl, add a generous scoop of the herby tzatziki sauce. Arrange the grilled vegetables, chopped chicken, and roasted chickpeas if using around the sauce. Top with pickled red onion, extra fresh dill and parsley, and serve alongside warm toasted pita or your choice of grains.
Notes
- For extra flavor, marinate the chicken up to 2 hours in advance.
- If you don’t have a grill, you can cook the chicken and vegetables on a stovetop grill pan or bake the vegetables in the oven at 425 degrees Fahrenheit for 20 minutes.
- Use Greek yogurt with at least 2% fat for a creamy consistency in both marinade and tzatziki.
- Add a pinch of cayenne pepper to the marinade for a spicy kick.
- Leftover grilled chicken and vegetables make excellent wraps or salads the next day.
- Substitute fresh dill with mint for a different herbaceous note in the tzatziki.
- Warm the pita carefully on the grill to avoid burning; you want soft and pliable bread, not charred.
Nutrition
- Serving Size: 1 serving (chicken, vegetables & sauce)
- Calories: 507 kcal
- Sugar: 7.4 g
- Sodium: 850 mg
- Fat: 25.2 g
- Saturated Fat: 6.3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2.5 g
- Protein: 55.1 g
- Cholesterol: 110 mg
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