Name: Grilled Garlic Herb Chicken and Veggies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 1/2-2 pounds boneless skinless chicken breasts or thighs; 1/4 cup olive oil; 3 tablespoons lemon juice, fresh squeezed; 3-4 cloves garlic, minced or grated; 1 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper; 1 1/2 teaspoons dried Italian seasoning; 1 teaspoon smoked paprika; 1 teaspoon Dijon mustard; 1 tablespoon chopped fresh parsley; lemon wedges, for serving; 1 red bell pepper, cut into thick strips; 1 yellow or orange bell pepper, cut into thick strips; 1 small red onion, cut into wedges; 1 medium zucchini, sliced into thick rounds or half-moons; 1 small yellow squash, sliced; 1 cup cherry or grape tomatoes; 8 ounces cremini or button mushrooms, halved; 2 tablespoons olive oil; 3/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon dried oregano or Italian seasoning

Grilled Garlic Herb Chicken and Veggies tastes smoky, juicy, and bright with herbs, like summer on a plate even in the middle of January. It works for busy weeknights, casual cookouts, and meal prep, and you can finish everything in about 35–40 minutes. I’ve made some version of this dish since my early twenties, and my kids still ask for “that garlicky chicken with the good veggies” at least once a week.

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 almost no dishes. The garlic herb marinade coats everything, which means the chicken tastes juicy and flavorful and the veggies soak up all those drippings.

You can tweak the herbs, swap the vegetables, and use whatever grill you own: gas, charcoal, or a grill pan on the stove. Leftovers taste great cold or reheated, so you get easy lunches without extra work.

“This Grilled Garlic Herb Chicken and Veggies tastes like a backyard cookout and a restaurant dinner had a very delicious baby. ★★★★★”

Ingredients You Need

Chicken and Marinade

1 ½–2 pounds boneless skinless chicken breasts or thighs
- I prefer thighs for juicier results and more forgiveness on the grill.
¼ cup olive oil
- Use extra-virgin if you like a stronger flavor; any neutral oil also works.
3 tablespoons lemon juice (fresh squeezed)
- Bottled lemon juice works in a pinch, but fresh gives brighter flavor.
3–4 cloves garlic, minced or grated
- Use jarred minced garlic if you need a shortcut; just bump it up slightly.
1 ½ teaspoons kosher salt
½ teaspoon black pepper
1 ½ teaspoons dried Italian seasoning
- Or mix dried oregano, basil, and thyme.
1 teaspoon smoked paprika
- Regular paprika works; smoked adds that “grilled all day” vibe.
1 teaspoon Dijon mustard
- Adds tang and helps the marinade cling to the chicken.
1 tablespoon chopped fresh parsley (optional, for finishing)
Lemon wedges, for serving (optional but highly recommended)

Veggies

Mix and match, but aim for about 5–6 cups total chopped vegetables.

1 red bell pepper, cut into thick strips
1 yellow or orange bell pepper, cut into thick strips
1 small red onion, cut into wedges
1 medium zucchini, sliced into thick rounds or half-moons
1 small yellow squash, sliced
1 cup cherry or grape tomatoes
8 ounces cremini or button mushrooms, halved
2 tablespoons olive oil
¾ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried oregano or Italian seasoning

Pantry shortcuts and notes

Use a bottled Italian dressing as a quick marinade if you feel rushed; add extra garlic and smoked paprika for more flavor.
Use a pre-chopped veggie mix from the produce section to save time; just keep pieces similar in size.
Use frozen vegetable medleys that grill well, such as peppers and onions; thaw and pat dry before grilling.

Equipment

Outdoor grill (gas or charcoal) or stovetop grill pan
Large mixing bowl or zip-top bag for marinating
Tongs
Grill basket or skewers for smaller veggies (helps prevent veggie casualties through the grates)
Instant-read thermometer for perfect chicken
Sheet pan or large plate for carrying food to and from the grill

Quick Tips & substitutions

Pat chicken dry before marinating so the flavors stick better.
Pound thick chicken breasts to an even thickness so they cook evenly and stay juicy.
Marinate at least 20–30 minutes; aim for 2–4 hours in the fridge for deeper flavor.
Use chicken thighs if you worry about overcooking; they stay juicy longer on the grill.
Keep veggie pieces roughly the same size so they cook at the same rate.
Use a grill basket for small veggies like mushrooms and tomatoes so they stay on the grill, not in the coals.
Swap lemon juice with lime juice for a slightly different twist.
Use dried herbs if you do not have fresh; just keep the same amounts listed.
Use avocado oil if you want an oil with a higher smoke point.
Skip tomatoes if you prefer firmer veggies; they soften more quickly.
Add a pinch of red pepper flakes to the marinade if you like a little heat.
Use tofu or tempeh instead of chicken for a plant-based version; press tofu first so it soaks up the marinade.
Use cauliflower florets and green beans for a lower-carb veggie mix.
Grill on a stovetop grill pan if the weather does not cooperate; keep the same method and timing.
Rest grilled chicken for 5–10 minutes before slicing so the juices stay inside.

How to Make Grilled Garlic Herb Chicken and Veggies

Mix the garlic herb marinade

Add olive oil, lemon juice, minced garlic, salt, pepper, Italian seasoning, smoked paprika, and Dijon mustard to a bowl or measuring cup.
Whisk until the mixture looks slightly thick and emulsified.
Taste a tiny bit and adjust salt or lemon if needed; it should taste bold and a little salty since it seasons both chicken and veggies.

Prep the chicken

Trim extra fat from the chicken.
Pound thicker chicken breasts between parchment or plastic until they reach about ½–¾ inch thickness.
Place chicken in a large bowl or zip-top bag.
Pour about two-thirds of the marinade over the chicken and turn to coat every piece.
Cover and chill for at least 20–30 minutes and up to 4 hours; stir once or twice if possible.

Prep the veggies

Chop bell peppers, onion, zucchini, yellow squash, and mushrooms into similar-sized pieces.
Add all veggies to a large bowl with cherry tomatoes.
Drizzle with olive oil, then sprinkle salt, pepper, garlic powder, and oregano over the top.
Toss until every piece looks lightly coated.
Drizzle the remaining third of the garlic herb marinade over the veggies and toss again.

Heat the grill

Preheat your grill to medium-high heat, around 400–425°F.
Clean the grates with a grill brush.
Oil the grates lightly with a folded paper towel dipped in oil and held with tongs so the chicken and veggies release easily.

Grill the veggies

Place the veggies in a grill basket or thread them onto skewers.
Set them over direct heat.
Cook 8–12 minutes, turning every few minutes, until the veggies soften and char in spots but still hold their shape.
Move them to a cooler side of the grill if they brown too quickly.
Transfer cooked veggies to a platter and tent loosely with foil to keep warm.

Grill the chicken

Remove chicken from the marinade and let excess drip off; discard leftover marinade from the chicken bowl or bag.
Place chicken on the grill over direct heat.
Grill 5–7 minutes on the first side without moving it so you get good grill marks.
Flip and grill another 4–6 minutes, depending on thickness.
Check the internal temperature with an instant-read thermometer; pull the chicken at 160–162°F since it will rise a couple of degrees while it rests.
Move any pieces that brown too fast to a cooler part of the grill.

Rest and finish

Transfer grilled chicken to a clean plate or cutting board.
Tent loosely with foil and rest 5–10 minutes so the juices settle.
Slice chicken against the grain.
Arrange sliced chicken over the grilled veggies on a platter.
Sprinkle with chopped fresh parsley and squeeze lemon wedges over the top right before serving.

Recipe Variations

Gluten-free: Use gluten-free Dijon mustard and check any bottled dressing or seasoning blends for hidden gluten.
Dairy-free: This recipe already stays dairy-free; just avoid topping with cheese.
Vegan: Swap chicken with extra-firm tofu or tempeh, press well, and marinate at least 30–60 minutes before grilling.
Low carb: Focus on zucchini, yellow squash, mushrooms, peppers, and skip or limit onions and tomatoes.
Extra protein: Add grilled shrimp skewers or chickpeas tossed in the same marinade and cooked in a grill basket.
Extra veggies: Add asparagus spears, broccoli florets, or halved Brussels sprouts to the grill.
Kid-friendly: Use a little less garlic and smoked paprika and slice chicken into strips for easy dipping.
Herb twist: Swap Italian seasoning with a mix of dried rosemary and thyme, or use fresh chopped basil and parsley at the end.

Ways to Serve Grilled Garlic Herb Chicken and Veggies

Serve over fluffy rice, quinoa, or couscous.
Pile into warm pita or tortillas with a spoonful of hummus.
Add to a big green salad with cucumber, olives, and a squeeze of lemon.
Serve with mashed potatoes or roasted baby potatoes.
Pack into meal prep containers with brown rice and extra lemon wedges.
Slice leftovers and tuck into wraps with lettuce, tomato, and a light yogurt sauce.

Storage Success

Cool leftover grilled garlic herb chicken and veggies to room temperature, then store them in airtight containers in the fridge for up to 3–4 days. Keep chicken and veggies in separate containers if you want more flexibility for future meals. Reheat gently in a skillet over medium heat with a splash of water or broth so the chicken stays moist. Use cold leftovers on salads or in wraps when you want a quick, no-heat lunch.