Grilled Garlic Herb Chicken and Veggies

Grilled Garlic Herb Chicken and Veggies tastes smoky, juicy, and bright with a punch of fresh herbs and caramelized edges on every bite. It works perfectly for busy weeknights or casual backyard dinners, and you can get it on the table in about 35–40 minutes. I first made a version of this on a tiny apartment balcony grill in Chicago, and my neighbors still talk about the smell.

Why You Should Try This Grilled Garlic Herb Chicken and Veggies

This recipe gives you a full meal on the grill: protein, veggies, and tons of flavor in one go. Cleanup stays easy, and you skip heating up the kitchen.

The marinade uses simple pantry ingredients that you probably already own. You control the herbs, the heat level, and the veggie mix, so it fits picky eaters and adventurous ones at the same time.

“Juicy, garlicky chicken with smoky veggies that taste like summer on a plate ★★★★★”

Ingredients You’ll Need

Chicken

• 1 ½ to 2 pounds boneless skinless chicken breasts
  • Slice large breasts horizontally into cutlets so they cook evenly.
  • Use boneless thighs if you like richer flavor and extra juiciness.

Veggies

Mix and match, but try to keep total veggies around 6–7 cups so the marinade covers everything.

• 1 large red bell pepper, cut into thick strips
• 1 large yellow or orange bell pepper, cut into thick strips
• 1 medium red onion, cut into thick wedges
• 1 medium zucchini, sliced into ½-inch rounds
• 1 medium yellow squash, sliced into ½-inch rounds
• 1 cup cherry or grape tomatoes, left whole
• 8 ounces cremini or button mushrooms, halved

You can swap in:

• Broccoli florets or asparagus spears for extra crunch
• Small parboiled baby potatoes if you want a heartier plate
• Frozen veggie mix in a pinch, patted dry so it does not steam too much

Garlic Herb Marinade

This marinade pulls double duty for both chicken and veggies.

• ⅓ cup olive oil (use extra-virgin for more flavor, light olive oil for higher smoke point)
• 3 tablespoons lemon juice or red wine vinegar
• 4 large garlic cloves, finely minced or grated
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon dried Italian seasoning (nice shortcut if you lack fresh herbs)
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika or regular paprika
• ¼ teaspoon red pepper flakes (optional, for a little heat)
• 1 teaspoon Dijon mustard (helps the marinade cling and adds tang)

If you only have dried herbs:

• Use 1 teaspoon dried parsley, 1 teaspoon dried thyme, and ½ teaspoon dried rosemary.
• Crush them lightly between your fingers before adding to release flavor.

Finishing Touches

• Extra chopped fresh parsley or basil for topping
• Lemon wedges for serving
• Flaky sea salt for a final sprinkle, optional but tasty

Equipment

• Gas or charcoal grill, or a stovetop grill pan
• Large mixing bowl or zip-top bag for marinating
• Tongs
• Grill basket or skewers for smaller veggies (helps keep them from falling through grates)
• Instant-read thermometer for perfectly cooked chicken
• Cutting board and sharp knife

Tips & Tricks

• Pat the chicken dry before marinating so the flavors stick better.
• Slice chicken breasts into even cutlets so they cook at the same speed as the veggies.
• Reserve 2–3 tablespoons of marinade in a separate bowl before you add raw chicken, then use it later as a safe finishing drizzle.
• Marinate chicken at least 20 minutes, up to 8 hours in the fridge; veggies only need 15–30 minutes.
• Preheat the grill until it feels hot when you hold your hand above the grates for 2–3 seconds.
• Oil the grill grates lightly to reduce sticking, especially with lean chicken breasts.
• Use a grill basket for smaller veggies like mushrooms and tomatoes so they do not fall through.
• Keep the veggies in larger chunks so they char nicely without turning mushy.
• Cook chicken over medium to medium-high heat so it gets grill marks without burning the garlic.
• Pull chicken at 160–162°F, then rest it a few minutes so carryover heat brings it to 165°F.
• Do not crowd the grill; give everything space so it chars instead of steaming.
• Slice grilled chicken against the grain for the most tender bite.

How to Make Grilled Garlic Herb Chicken and Veggies

Mix the Garlic Herb Marinade

1. Add olive oil, lemon juice, garlic, parsley, thyme, rosemary, Italian seasoning, salt, pepper, smoked paprika, red pepper flakes, and Dijon mustard to a bowl.
2. Whisk until the mixture looks thick and glossy.
3. Taste a tiny bit and adjust salt or lemon juice until it hits that bright, savory spot you like.
4. Scoop out 2–3 tablespoons and set that portion aside in the fridge for a finishing drizzle.

Prep the Chicken

1. Trim any excess fat from the chicken.
2. Slice large breasts horizontally into 2 thinner cutlets so they cook faster and more evenly.
3. Place the chicken in a large bowl or zip-top bag.
4. Pour in about half of the marinade, toss to coat every piece, then seal and chill for 20 minutes to 8 hours.

Prep the Veggies

1. Cut bell peppers into thick strips, onion into wedges, and squash into ½-inch slices.
2. Halve the mushrooms and keep tomatoes whole so they do not burst too early.
3. Add all veggies to another large bowl.
4. Pour the remaining marinade over the veggies and toss until everything glistens.

Preheat the Grill

1. Heat a gas grill to medium-high or set up a charcoal grill for direct heat.
2. Clean the grates with a grill brush while they heat.
3. Lightly oil the grates using tongs and a folded paper towel dipped in oil.
4. Place a grill basket on the grates if you plan to use one for smaller veggies.

Grill the Chicken

1. Remove chicken from the marinade and let excess drip off.
2. Place chicken on the hot grill and close the lid.
3. Grill about 4–6 minutes on the first side, depending on thickness, until you see nice grill marks.
4. Flip and cook another 3–5 minutes, until an instant-read thermometer in the thickest part reads 160–162°F.
5. Transfer chicken to a clean plate, tent loosely with foil, and rest while you grill the veggies.

Grill the Veggies

1. Spread the marinated veggies in a single layer on the grill or in the grill basket.
2. Cook peppers, onions, squash, and mushrooms about 8–12 minutes total, turning every few minutes so they char on the edges and soften inside.
3. Add tomatoes during the last 3–4 minutes so they blister but do not collapse completely.
4. Pull veggies when they look tender with some charred spots and still hold their shape.

Finish and Serve

1. Slice the rested chicken against the grain into strips or serve the cutlets whole.
2. Arrange grilled veggies on a platter, then top with the sliced chicken.
3. Drizzle the reserved clean marinade over everything or squeeze fresh lemon juice across the top.
4. Sprinkle with extra chopped parsley or basil and a pinch of flaky salt, then serve hot.

What to Serve with Grilled Garlic Herb Chicken and Veggies

This dish pairs nicely with fluffy rice, quinoa, or couscous to soak up the garlicky juices. You can also serve it with warm pita, naan, or crusty bread if your crew loves carbs. A simple green salad with a light vinaigrette keeps the meal fresh and bright. For drinks, try iced tea, sparkling water with citrus, or a fruity mocktail.

Storage Options

• Store leftover grilled chicken and veggies in an airtight container in the fridge for up to 3–4 days.
• Freeze portions in freezer-safe containers or bags for up to 2 months, and label with the date so you do not lose track.
• Reheat gently in a skillet over medium heat with a splash of water or broth until hot, or warm in a 325°F oven, covered, until heated through.
• Use cold leftovers on salads, in wraps, or in grain bowls when you want a quick meal without more cooking.

Grilled Garlic Herb Chicken and Veggies

Grilled Garlic Herb Chicken and Veggies is a smoky, juicy, herb-packed chicken dinner with caramelized vegetables, all cooked on the grill in about 35–40 minutes.

Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Chicken

Ingredients Method Notes

Ingredients

  

• 1 1/2 to 2 pounds boneless skinless chicken breasts, sliced horizontally into cutlets

• 1 large red bell pepper, cut into thick strips
• 1 large yellow or orange bell pepper, cut into thick strips
• 1 medium red onion, cut into thick wedges
• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 medium yellow squash, sliced into 1/2-inch rounds
• 1 cup cherry or grape tomatoes, left whole
• 8 ounces cremini or button mushrooms, halved

• 1/3 cup olive oil
• 3 tablespoons lemon juice or red wine vinegar
• 4 cloves garlic, finely minced or grated
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon dried Italian seasoning
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika or regular paprika
• 1/4 teaspoon red pepper flakes
• 1 teaspoon Dijon mustard

• extra chopped fresh parsley or basil, for topping
• lemon wedges, for serving
• flaky sea salt, for finishing

Method

 

1. In a bowl, whisk together the olive oil, lemon juice or red wine vinegar, garlic, parsley, thyme, rosemary, Italian seasoning, kosher salt, black pepper, smoked paprika, red pepper flakes if using, and Dijon mustard until thick and glossy.
2. Taste and adjust the seasoning with more salt or lemon juice as needed.
3. Scoop out 2–3 tablespoons of the marinade into a separate bowl and refrigerate for a safe finishing drizzle.

1. Trim any excess fat from the chicken breasts and slice large breasts horizontally into thinner cutlets so they cook evenly.
2. Place the chicken in a large bowl or zip-top bag and pour in about half of the marinade.
3. Toss to coat the chicken evenly, then seal and refrigerate for at least 20 minutes and up to 8 hours.

1. Cut the bell peppers into thick strips, the red onion into wedges, and slice the zucchini and yellow squash into 1/2-inch rounds.
2. Halve the mushrooms and leave the cherry or grape tomatoes whole.
3. Add all of the vegetables to a large bowl, pour over the remaining marinade, and toss until everything is well coated.

1. Preheat a gas grill to medium-high heat or prepare a charcoal grill for direct heat grilling.
2. Clean the grates, then lightly oil them using tongs and a folded paper towel dipped in oil.

1. Remove the chicken from the marinade, letting any excess drip off.
2. Place the chicken on the hot grill, close the lid, and cook for 4–6 minutes on the first side until grill marks appear.
3. Flip the chicken and grill for another 3–5 minutes, or until an instant-read thermometer inserted into the thickest part registers 160–162°F.
4. Transfer the chicken to a clean plate, tent loosely with foil, and let rest while you grill the vegetables.

1. Spread the marinated vegetables in a single layer directly on the grill grates or in a grill basket.
2. Grill the peppers, onions, squash, and mushrooms for 8–12 minutes, turning every few minutes until they are tender with charred edges.
3. Add the tomatoes during the last 3–4 minutes of cooking so they blister without collapsing completely.

1. Slice the rested chicken against the grain into strips or leave the cutlets whole.
2. Arrange the grilled vegetables on a serving platter and place the chicken on top or alongside.
3. Drizzle with the reserved clean marinade or a squeeze of fresh lemon juice.
4. Garnish with extra chopped parsley or basil and a pinch of flaky sea salt if desired, then serve hot.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe): 360–420 calories; fat 20–24 g; saturated fat 3–4 g; carbohydrates 16–20 g; fiber 4–6 g; sugars 9–12 g; protein 30–35 g; sodium 450–650 mg. Values will vary based on exact chicken amount, oil used, vegetables selected, and added salt.