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 for busy weeknights, casual meal prep, or a low-stress weekend dinner and takes about 35 minutes from start to finish. I tested this one on my own picky family, and nobody talked during the first few bites because they focused on the food.

Why Grilled Garlic Herb Chicken and Veggies Is Worth It

You get a full meal on the grill with protein and vegetables, so cleanup stays easy and the kitchen stays cool. The garlic herb marinade coats everything, so the chicken tastes juicy and the veggies soak up the same flavor.

You can prep the marinade and chop the vegetables earlier in the day, then just toss everything on the grill when hunger hits. The recipe scales up easily for a crowd, and leftovers taste great in wraps, salads, or grain bowls.

“This Grilled Garlic Herb Chicken and Veggies tastes like a backyard restaurant meal, but it comes together faster than takeout ★★★★★”

Ingredients You Need

Chicken and Marinade

• 1.5 to 2 pounds boneless skinless chicken breasts
  • Slice large breasts horizontally into cutlets so they cook evenly.
• 3 tablespoons olive oil
  • Use avocado oil if you prefer a higher smoke point.
• 3 tablespoons lemon juice
  • Fresh tastes brightest, but bottled works in a pinch.
• 4 cloves garlic, minced
  • Use 1.5 teaspoons garlic powder if you need a shortcut.
• 1.5 teaspoons kosher salt
• 1 teaspoon black pepper
• 1.5 teaspoons dried Italian seasoning
  • Or mix dried basil, oregano, and thyme.
• 1 teaspoon smoked paprika
  • Regular paprika works, but smoked adds that grill flavor boost.
• 1 teaspoon Dijon mustard
  • Yellow mustard works, but Dijon adds better depth.
• 1 teaspoon honey or maple syrup
  • Balances the acidity and helps caramelization.

Veggies

Pick about 5 to 6 cups total mixed vegetables:

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

Seasoning for veggies:

• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried Italian seasoning or dried basil
• 1/2 teaspoon garlic powder

Fresh Finish

• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil or thyme
• Lemon wedges for serving

Pantry Shortcuts

• Use bottled Italian dressing instead of the marinade ingredients above, about 1/2 to 3/4 cup.
• Use pre-minced garlic from a jar if you need speed.
• Use pre-cut veggie mixes from the produce section to skip chopping.

Equipment List

• Outdoor grill (gas or charcoal) or grill pan for the stovetop
• Large mixing bowl or zip-top bag for marinating
• Medium bowl for tossing veggies
• Tongs
• Grill basket or skewers for smaller vegetables
• Instant read thermometer for checking chicken
• Cutting board and sharp knife

Quick Tips & substitutions

• Pat chicken dry before marinating so the marinade sticks better.
• Slice chicken into even thickness so all pieces cook at the same rate.
• Use chicken thighs instead of breasts if you want extra juicy results.
• Swap lemon juice with lime juice for a slightly different flavor.
• Use dried herbs when you marinate and save fresh herbs for garnish.
• Toss veggies with oil and seasoning right before grilling so they do not get soggy.
• Use a grill basket for smaller veggies so they do not fall through the grates.
• Preheat the grill well so you get good grill marks and avoid sticking.
• Oil the grill grates lightly with a paper towel and tongs before you add food.
• Pull chicken off the grill when it hits 165°F in the thickest part.
• Let chicken rest 5 minutes before slicing so the juices stay inside.
• Skip tomatoes if you dislike soft veggies and add extra peppers or zucchini.
• Use garlic powder instead of fresh garlic if you want a milder garlic flavor.
• Use tofu or tempeh for a plant based option and marinate it the same way.
• Use cauliflower florets and green beans if you want lower carb vegetables.

How to Make Grilled Garlic Herb Chicken and Veggies

Mix the Marinade

1. Add olive oil, lemon juice, minced garlic, salt, pepper, Italian seasoning, smoked paprika, Dijon mustard, and honey to a large bowl.
2. Whisk until the mixture looks smooth and slightly thick.
3. Taste a tiny bit and adjust salt, lemon, or honey to your liking.

Prep and Marinate the Chicken

1. Trim extra fat from the chicken and slice large breasts into thinner cutlets.
2. Add chicken to the bowl with the marinade and coat every piece well.
3. Cover and chill at least 20 minutes, up to 8 hours, and toss once or twice if you can.

Prep the Veggies

1. Chop peppers, onion, zucchini, and squash into similar sized pieces so they cook evenly.
2. Add all veggies to a medium bowl and drizzle with olive oil.
3. Sprinkle with salt, pepper, Italian seasoning, and garlic powder, then toss until everything looks glossy and coated.

Preheat the Grill

1. Heat your grill to medium high heat, about 400 to 425°F.
2. Clean the grates with a grill brush.
3. Fold a paper towel, dip it in a little oil, and use tongs to rub it over the grates.

Grill the Veggies

1. Place sturdy veggies like peppers, onions, mushrooms, and squash directly on the grill or in a grill basket.
2. Grill 8 to 12 minutes, turning every few minutes, until they look tender with charred edges.
3. Add quick cooking veggies like tomatoes during the last 3 to 4 minutes so they blister but do not burst completely.

Grill the Chicken

1. Shake extra marinade off the chicken and place pieces on the hot grill.
2. Grill about 4 to 6 minutes per side, depending on thickness, and avoid constant flipping.
3. Check with an instant read thermometer and pull the chicken when it reaches 165°F in the thickest part.

Rest and Finish

1. Transfer grilled chicken to a plate and tent loosely with foil.
2. Let it rest 5 minutes so the juices settle.
3. Slice chicken against the grain into strips or serve whole.

Toss Everything Together

1. Add grilled veggies to a large platter or shallow bowl.
2. Place sliced or whole grilled chicken on top.
3. Sprinkle with chopped fresh parsley and basil, then squeeze lemon wedges over the top right before serving.

Recipe Variations

• Gluten free: Use gluten free Dijon and check bottled dressing labels if you use that shortcut.
• Dairy free: The base recipe already stays dairy free, so just avoid creamy dressings or cheese toppings.
• Low carb: Focus on zucchini, yellow squash, mushrooms, peppers, and skip starchy veggies like potatoes or corn.
• Extra protein: Add grilled shrimp skewers or chickpeas tossed in the same garlic herb seasoning.
• Vegan: Use extra firm tofu or tempeh instead of chicken and press tofu well before marinating.
• Spicy: Add red pepper flakes or a teaspoon of hot sauce to the marinade.
• Kid friendly: Cut veggies into larger pieces and go lighter on black pepper.
• Herb twist: Swap Italian seasoning with a mix of dried dill and parsley for a different flavor.

Ways to Serve Grilled Garlic Herb Chicken and Veggies

• Serve over fluffy white rice, brown rice, or quinoa.
• Stuff into warm pita or tortillas with a spoonful of hummus.
• Top a big green salad with sliced chicken and veggies plus a drizzle of extra lemon and olive oil.
• Serve with mashed potatoes or roasted baby potatoes for a heartier plate.
• Add to a bowl with couscous, cucumber, and a dollop of Greek yogurt or tzatziki style sauce.
• Pack leftovers into meal prep containers with a simple side of fruit.

Storage Success

Cool leftover grilled garlic herb chicken and veggies to room temperature within about 30 minutes, then transfer everything to airtight containers. Store in the fridge for up to 4 days and keep chicken and veggies separate if you want to reheat them differently. Reheat gently in a skillet over medium heat with a splash of water or broth, or use the microwave in short bursts and stir between rounds. Use cold leftovers on salads or in wraps when you want an easy no heat lunch.

Grilled Garlic Herb Chicken and Veggies

Grilled Garlic Herb Chicken and Veggies is a bright, smoky, juicy chicken-and-vegetable dinner that cooks entirely on the grill in about 35 minutes, perfect for busy weeknights or relaxed weekend meals.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Chicken

Ingredients

  

• 1.5–2 pounds boneless skinless chicken breasts, large breasts sliced horizontally into cutlets
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 4 cloves garlic, minced
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 1/2 teaspoons dried Italian seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup

• 1 large red bell pepper, cut into thick strips
• 1 large yellow bell pepper, cut into thick strips
• 1 medium red onion, cut into wedges
• 1 medium zucchini, sliced into thick half moons
• 1 medium yellow squash, sliced into thick half moons
• 1 cup cherry or grape tomatoes, left whole
• 8 ounces cremini or button mushrooms, halved
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried Italian seasoning or dried basil
• 1/2 teaspoon garlic powder

• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil or thyme, chopped
• lemon wedges, for serving

Instructions

 

1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, kosher salt, black pepper, dried Italian seasoning, smoked paprika, Dijon mustard, and honey until smooth and slightly thick.

1. Trim excess fat from the chicken and slice large breasts horizontally into thinner cutlets so they cook evenly.
2. Add the chicken to the bowl with the marinade and toss until every piece is well coated.
3. Cover and refrigerate for at least 20 minutes and up to 8 hours, tossing once or twice if possible.

1. Chop the bell peppers, red onion, zucchini, and yellow squash into similar sized pieces so they cook evenly.
2. Place all the vegetables in a medium bowl and drizzle with olive oil.
3. Sprinkle with kosher salt, black pepper, dried Italian seasoning, and garlic powder, then toss until the vegetables look glossy and evenly coated.

1. Preheat an outdoor grill (or grill pan) to medium-high heat, about 400–425°F (205–220°C).
2. Clean the grates with a grill brush, then lightly oil them by rubbing with an oil-dipped folded paper towel held with tongs.

1. Place sturdy vegetables like peppers, onions, mushrooms, zucchini, and yellow squash directly on the grill or in a grill basket.
2. Grill for 8–12 minutes, turning every few minutes, until tender with charred edges.
3. Add the tomatoes during the last 3–4 minutes of cooking so they blister but do not completely burst.

1. Lift the chicken pieces from the marinade, letting excess drip off, and place them on the hot grill.
2. Grill for about 4–6 minutes per side, depending on thickness, turning once and avoiding constant flipping.
3. Cook until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part.

1. Transfer the grilled chicken to a plate and tent loosely with foil.
2. Let the chicken rest for 5 minutes so the juices settle, then slice against the grain into strips or leave whole.

1. Arrange the grilled vegetables on a large platter or in a shallow bowl.
2. Top with the sliced or whole grilled chicken.
3. Sprinkle with chopped fresh parsley and basil or thyme, and serve with lemon wedges for squeezing over the top.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe, using 1.5 lb chicken): 360 calories; fat 18 g; saturated fat 3 g; carbohydrates 18 g; fiber 4 g; sugars 11 g; protein 33 g; sodium 780 mg. Values will vary based on exact vegetable amounts, oil used, and portion size.