Grilled Garlic and Herb Chicken and Veggies Recipe
Few things say effortless, vibrant home cooking like this Grilled Garlic and Herb Chicken and Veggies recipe. Packed with the punchy flavors of garlic, rosemary, and thyme, and paired with sweet, tender grilled vegetables, this meal captures everything I love about fresh, healthy food—simple techniques, bold tastes, and color galore. Whether you’re a grilling pro or firing up the barbecue for the first time, Grilled Garlic and Herb Chicken and Veggies is the kind of dish that always wins over a hungry crowd, all while keeping prep and cleanup a breeze.
Ingredients You’ll Need
Every ingredient in Grilled Garlic and Herb Chicken and Veggies pulls its weight, building a harmonious balance of flavors and textures. From lean, juicy chicken breasts to rainbow-bright veggies and an herb-forward marinade, you can almost taste summer on a plate with each element.
- Chicken Breasts: Boneless, skinless, and simply perfect for soaking up that garlicky, herby goodness.
- Olive Oil: Adds richness and helps bring the marinade together while keeping the chicken moist and the veggies lightly crisp.
- Garlic: Minced fresh for a bold, aromatic kick that infuses every bite.
- Fresh Rosemary: Lends a woodsy, piney note that pairs beautifully with grilled meats and vegetables.
- Fresh Thyme: Delicate and lemony, it balances the strong flavors of rosemary and garlic perfectly.
- Dried Oregano: A sprinkle for earthy depth—just enough to round out the herb blend.
- Salt: Essential for enhancing every flavor in the mix. Don’t be shy!
- Black Pepper: Adds gentle heat and complexity; freshly ground is best for that little pop.
- Red Bell Pepper: Sweet, juicy, and beautifully charred when grilled.
- Yellow Bell Pepper: Bursts of color and a touch of sunshine-like sweetness in each bite.
- Zucchini: Mild and tender, it soaks up those herby flavors and grills magnificently.
- Red Onion: Adds a touch of sweetness and a subtle bite, turning almost jammy on the grill.
How to Make Grilled Garlic and Herb Chicken and Veggies
Step 1: Make the Garlic and Herb Marinade
Start by whisking together the olive oil, minced garlic, chopped rosemary, chopped thyme, dried oregano, salt, and black pepper in a small bowl. This simple blend is the backbone of your Grilled Garlic and Herb Chicken and Veggies, infusing the chicken and vegetables with fragrance and flavor. Don’t hesitate to make a double batch if you’re after more depth!
Step 2: Prep the Chicken and Veggies
Lay out the chicken breasts and sliced vegetables on a large tray or platter. Brush everything generously with the marinade, making sure the chicken is well coated on both sides. If you have time, let the chicken marinate for at least 30 minutes to really soak up those flavors—it makes all the difference for Grilled Garlic and Herb Chicken and Veggies.
Step 3: Heat Up the Grill
Preheat your grill to medium-high heat. Clean and oil the grates to keep sticking at bay. If you’re using a charcoal grill, wait for glowing coals; if it’s gas, give it a solid 10-minute warming period. A hot grill ensures beautiful grill marks and keeps the chicken perfectly juicy.
Step 4: Grill the Chicken and Veggies
Place the chicken breasts on the grill and cook them for about 6-7 minutes per side, or until the juices run clear and the internal temperature reaches 165 degrees Fahrenheit. Arrange the bell peppers, zucchini, and red onion around the chicken, turning them every few minutes until they’re tender and slightly charred—roughly 8-10 minutes in total. A grill basket is helpful here for the smaller veggie pieces to keep them secure and easy to flip.
Step 5: Plate and Serve
Once everything is perfectly cooked, arrange the chicken with the veggies on a large serving platter. Make sure to drizzle any remaining herby juices over the top for an extra layer of flavor. The visual of golden chicken and rainbow vegetables is impossible to resist!
How to Serve Grilled Garlic and Herb Chicken and Veggies
Garnishes
A sprinkle of fresh herbs—think more thyme or rosemary—brightens up the whole plate. A quick squeeze of lemon juice over everything just before serving adds a pop of freshness that brings all the flavors to life in your Grilled Garlic and Herb Chicken and Veggies.
Side Dishes
Pair this meal with a simple side salad tossed in a tangy vinaigrette, or serve it alongside fluffy couscous or quinoa for something a bit more substantial. Crusty bread is always welcome to mop up those delicious juices, making the most of every last bite.
Creative Ways to Present
If you’re entertaining, arrange the Grilled Garlic and Herb Chicken and Veggies on a big platter, family-style, or serve it on skewers for a playful, summery twist. For lunch or meal prep, slice the chicken and vegetables and tuck them into wraps or grain bowls for an easy, portable feast.
Make Ahead and Storage
Storing Leftovers
Allow leftovers to cool before transferring them to airtight containers. Grilled Garlic and Herb Chicken and Veggies will keep well in the fridge for up to 3 days, perfect for quick lunches or simple dinners later in the week.
Freezing
For longer storage, slice or shred the cooled chicken and vegetables and freeze them in airtight containers or freezer bags for up to 2 months. Thaw overnight in the fridge before reheating for the best texture and taste.
Reheating
To reheat, place the chicken and veggies on a baking sheet and warm in a 350 degree Fahrenheit oven until heated through, about 10-12 minutes. If you’re short on time, microwaving works too, but a quick stint in the oven or in a skillet helps revive that just-grilled quality.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a bit juicier and can handle the high heat of the grill beautifully. Just adjust the grilling time as needed to ensure they’re cooked through.
What if I don’t have fresh herbs?
No problem—in a pinch, dried herbs work just fine. Use half the amount called for fresh, since dried herbs are more concentrated in flavor. Your Grilled Garlic and Herb Chicken and Veggies will still be delicious.
Can I cook this indoors if I don’t have a grill?
Yes, you can! A grill pan on your stovetop or even your oven’s broiler will give you great results. Just keep an eye on the chicken and veggies and adjust the cooking times as needed.
How do I know when the chicken is cooked through?
Use a meat thermometer to check for an internal temperature of 165 degrees Fahrenheit. If you don’t have a thermometer, slice into the thickest part—the juices should run clear, and the meat should be opaque and firm.
Can I add other vegetables to this recipe?
Definitely! This recipe is wonderfully versatile. Try adding asparagus, mushrooms, or cherry tomatoes to your Grilled Garlic and Herb Chicken and Veggies for extra variety and color.
Final Thoughts
If you’re looking for a meal that’s easy, flavorful, and guaranteed to impress, Grilled Garlic and Herb Chicken and Veggies is the answer. Give it a try—the combination of juicy chicken, savory herbs, and beautifully charred vegetables never gets old. Your grill (and your taste buds) will thank you!
Print
Grilled Garlic and Herb Chicken and Veggies Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a flavorful and healthy meal with this Grilled Garlic and Herb Chicken and Veggies recipe. Marinated in a fragrant blend of herbs, the chicken is grilled to perfection alongside a colorful assortment of vegetables, creating a delicious and satisfying dish.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
Instructions
- Prepare the Marinade: In a small bowl, combine olive oil, garlic, rosemary, thyme, oregano, salt, and pepper.
- Marinate the Chicken and Vegetables: Brush the marinade over the chicken breasts and vegetables.
- Preheat the Grill: Preheat grill to medium-high heat.
- Grill the Chicken: Grill chicken for 6-7 minutes per side until cooked through.
- Grill the Vegetables: Grill vegetables alongside the chicken for 8-10 minutes until tender and slightly charred.
- Serve: Serve chicken with grilled veggies on the side.
Notes
- Marinate chicken for at least 30 minutes for enhanced flavor.
- Use a grill basket for smaller vegetables to prevent them from falling through the grates.
- Swap fresh herbs for dried herbs if needed, reducing the quantity by half.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 320
- Sugar: 5 grams
- Sodium: 480 milligrams
- Fat: 14 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 4 grams
- Protein: 38 grams
- Cholesterol: 110 milligrams
