Grilled Garlic Herb Chicken and Veggies tastes bright, smoky, juicy, and a little bit charred in the best backyard-barbecue way. It works for busy weeknights, casual meal prep, or an easy weekend cookout, and you can get it on the table in about 35 to 40 minutes. I make some version of this at least twice a month, usually while my dog judges my grill skills from the patio.
Why Grilled Garlic Herb Chicken and Veggies Is Worth It
You cook your protein and vegetables at the same time, so dinner hits the table fast with very little cleanup. The garlic herb marinade coats everything, so the chicken tastes juicy and flavorful while the veggies soak up all that herby goodness.
You can scale this recipe up for a crowd or down for one or two portions without much effort. Leftovers taste great cold or reheated, so you also win at lunch the next day.
“This Grilled Garlic Herb Chicken and Veggies tastes like a restaurant meal but comes together in one pan on the grill, with almost no cleanup. ★★★★★”
Ingredients You Need
Chicken and veggies
- 1.5 to 2 pounds boneless skinless chicken breasts
- Slice thick breasts horizontally so they cook evenly and stay juicy.
- 2 medium zucchini, sliced into 1/2 inch thick rounds
- 1 red bell pepper, cut into 1 inch strips
- 1 yellow bell pepper, cut into 1 inch strips
- 1 small red onion, cut into wedges
- 1 cup cherry or grape tomatoes, left whole
- 8 ounces baby bella or white mushrooms, halved
Garlic herb marinade
- 1/3 cup extra virgin olive oil
- Use a mid range brand; no need for the fancy bottle.
- 3 tablespoons fresh lemon juice
- Bottled lemon juice works in a pinch, but fresh tastes brighter.
- 4 large garlic cloves, minced or pressed
- Use jarred minced garlic if you need a shortcut; use 1.5 tablespoons.
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 teaspoon Dijon mustard
- Any smooth mustard works; Dijon adds a nice tang.
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- Use regular paprika if you prefer a milder flavor.
- 1/4 teaspoon red pepper flakes
- Optional, for a little heat.
Optional finishing touches
- Extra chopped fresh parsley or basil for serving
- Lemon wedges for squeezing over the top
Equipment
- Gas or charcoal grill
- Large mixing bowl
- Medium mixing bowl or measuring cup for marinade
- Tongs
- Grill basket or grill pan for smaller veggies
- Instant read thermometer
- Large sheet pan or platter for carrying food to and from the grill
Quick Tips & substitutions
- Pat the chicken dry before marinating so the marinade sticks better.
- Slice chicken breasts to similar thickness so they cook at the same rate.
- Use chicken thighs if you prefer; they stay extra juicy and forgive a minute of overcooking.
- Swap zucchini for yellow squash or asparagus if that fits what you have.
- Use red, yellow, or orange bell peppers; they taste sweeter than green.
- Toss small veggies like tomatoes and mushrooms in a grill basket so they do not fall through the grates.
- Mix the marinade in a measuring cup with a spout so you pour it easily.
- Marinate the chicken for at least 20 minutes and up to 8 hours in the fridge.
- Toss the veggies in the marinade right before grilling so they do not get soggy.
- Use dried herbs if you need to; use about one third the amount of fresh.
- Skip red pepper flakes if kids do not love heat.
- Use avocado oil instead of olive oil if you grill over very high heat.
- Line your platter with foil for easier cleanup after you bring the grilled chicken and veggies inside.
- Prep everything in the morning, then just light the grill at dinnertime.
How to Make Grilled Garlic Herb Chicken and Veggies
Mix the garlic herb marinade
Add olive oil, lemon juice, minced garlic, parsley, rosemary, thyme, Dijon mustard, salt, pepper, smoked paprika, and red pepper flakes to a medium bowl or large measuring cup. Whisk until the mixture looks smooth and the herbs distribute evenly. Taste a tiny bit and adjust salt or lemon to your liking.
Marinate the chicken
Place the chicken in a large mixing bowl or zip top bag. Pour about half of the marinade over the chicken and turn the pieces so the marinade coats every surface. Cover and chill for at least 20 minutes and up to 8 hours in the fridge.
Keep the remaining marinade in the fridge for the veggies. If you marinate longer than 4 hours, stir the chicken around once so every piece gets equal flavor. Pull the chicken from the fridge about 15 minutes before grilling so it loses the chill slightly.
Prep the veggies
Add zucchini, bell peppers, red onion, tomatoes, and mushrooms to a large bowl. Pour the remaining marinade over the veggies and toss until they all look glossy and coated. Transfer smaller pieces like tomatoes and mushrooms to a grill basket so they stay safe on the grill.
If you want easy cleanup, lightly oil your grill basket or grill pan before you add the veggies. Keep the veggies at room temperature while you heat the grill so they cook more evenly.
Heat the grill
Preheat your gas or charcoal grill to medium high heat. Aim for about 400 to 425 degrees F if you use a thermometer. Clean the grates with a grill brush, then oil them lightly using tongs and a folded paper towel dipped in oil.
You want hot grates so the chicken and veggies get grill marks and do not stick. Close the lid for a few minutes to keep the heat steady.
Grill the chicken
Place the marinated chicken on the hot grill. Close the lid and cook for about 5 to 6 minutes on the first side. Flip the chicken and cook another 4 to 6 minutes, depending on thickness.
Check the internal temperature with an instant read thermometer. Pull the chicken when it hits 165 degrees F in the thickest part. Move the chicken to a clean platter and tent it loosely with foil while you grill the veggies so the juices settle.
Grill the veggies
Place the marinated veggies directly on the grill or in a grill basket. Spread them in a single layer so they char instead of steam. Cook for about 8 to 12 minutes total, turning every few minutes.
Pull the veggies when they feel tender but still hold their shape and show some nice charred edges. Taste one piece and add a pinch of salt if needed. Transfer the veggies to the platter with the chicken.
Finish and serve
Slice the grilled garlic herb chicken against the grain into strips or serve the pieces whole. Scatter the grilled veggies around the chicken on the platter. Squeeze fresh lemon over everything and sprinkle with extra chopped herbs.
Serve the Grilled Garlic Herb Chicken and Veggies hot while the edges still taste a little crisp and smoky. Watch how fast everyone goes back for more veggies, which always feels like a tiny victory.
Recipe Variations
- Gluten free: Use gluten free Dijon mustard and double check any dried herb blends for hidden gluten.
- Dairy free: The base recipe already skips dairy, so you do not need changes.
- Low carb: Skip the tomatoes and onions and add extra zucchini, mushrooms, or asparagus.
- Extra protein: Add grilled shrimp skewers or tofu cubes alongside the chicken.
- Vegan: Swap chicken for extra firm tofu or tempeh, press it dry, then marinate and grill the same way.
- Extra smoky: Use smoked paprika plus a small handful of wood chips on a charcoal grill.
- Kid friendly: Skip red pepper flakes and slice veggies into smaller pieces for easier bites.
- Herb swap: Use basil and oregano instead of rosemary and thyme for a more Mediterranean vibe.
Ways to Serve Grilled Garlic Herb Chicken and Veggies
- Serve over fluffy rice, quinoa, or couscous for a simple bowl.
- Tuck sliced chicken and veggies into warm pita or tortillas with a little hummus.
- Add everything over a big green salad with extra lemon and olive oil as dressing.
- Serve with garlic bread or flatbread and a side of fresh fruit.
- Use leftovers in a grain bowl with avocado and a dollop of Greek yogurt.
Storage Success
Cool the grilled garlic herb chicken and veggies to room temperature, then pack them into airtight containers. Store in the fridge for up to 4 days, keeping chicken and veggies in separate containers if you want to reheat them differently. Reheat gently in a skillet over medium heat or in the oven at 325 degrees F until warm, or enjoy them cold over salads. 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
Ingredients
Instructions
- In a small bowl, whisk together olive oil, minced garlic, lemon juice, oregano, thyme, basil, paprika, salt, and black pepper.
- Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them, turning to coat evenly. Let marinate for at least 15–30 minutes while you prepare the vegetables.
- Preheat the grill to medium-high heat. Lightly oil the grates.
- In a separate bowl, toss the zucchini, red bell pepper, and broccoli florets with olive oil, salt, and black pepper.
- Place the marinated chicken breasts on the grill. Cook for about 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- During the last 8–10 minutes of grilling, add the vegetables to the grill using a grill basket or grill-safe tray. Turn occasionally until tender and slightly charred.
- Remove the chicken and veggies from the grill. Let the chicken rest for 5 minutes, then slice if desired and serve alongside the grilled vegetables.
Notes
Approximate per serving (1 chicken breast + 1/4 of veggies): 310 calories; fat 15 g; saturated fat 3 g; carbohydrates 10 g; fiber 3 g; sugars 5 g; protein 35 g; sodium 420 mg. Values are estimates and will vary based on exact ingredients, brands, and portion sizes.