Nothing says summer or healthy eating quite like Lemon Herb Grilled Chicken with Veggies. This dish combines tender, juicy chicken marinated in a zesty lemon and herb blend, grilled to perfection, and paired with a medley of vibrant, charred vegetables. Whether you’re hosting a backyard barbecue or prepping for a weeknight dinner, this easy recipe delivers bold flavors with minimal effort.
The secret to this recipe lies in the marinade: a harmonious blend of fresh lemon juice, olive oil, garlic, and herbs like rosemary, thyme, and parsley. Not only does it infuse the chicken with a refreshing citrus tang, but it also tenderizes the meat for a juicy, flavorful result. Pair that with a colorful mix of veggies—zucchini, bell peppers, and red onions—and you’ve got a complete meal that’s both nourishing and irresistible.
Ingredients for Lemon Herb Grilled Chicken with Veggies
For the Marinade:
- ⅓ cup fresh lemon juice (about 2 lemons)
- 2 tbsp lemon zest
- ¼ cup extra virgin olive oil
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp Dijon mustard
- 1 tsp honey (optional, for a touch of sweetness)
- 1 tsp salt
- ½ tsp black pepper
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1 ½ lbs)
- Optional: bone-in chicken thighs for extra juiciness
For the Veggies:
- 1 medium zucchini, sliced into rounds
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Tip: Use seasonal veggies or whatever you have on hand, such as asparagus, mushrooms, or eggplant.
Step-by-Step Instructions
1. Prepare the Marinade
- In a medium bowl, whisk together the lemon juice, lemon zest, olive oil, minced garlic, rosemary, thyme, parsley, Dijon mustard, honey (if using), salt, and black pepper.
- Reserve 3 tablespoons of the marinade for the vegetables.
2. Marinate the Chicken
- Place the chicken breasts in a large resealable plastic bag or shallow dish.
- Pour the remaining marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish with plastic wrap.
- Marinate in the refrigerator for at least 30 minutes or up to 8 hours for deeper flavor.
3. Prep the Veggies
- In a large bowl, toss the zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, garlic powder, salt, and black pepper.
- Drizzle the reserved 3 tablespoons of marinade over the veggies and toss to coat.
4. Preheat the Grill
- Heat your grill to medium-high heat (about 400–450°F). Clean and oil the grates to prevent sticking.
- If using a grill pan, preheat it along with the grill.
5. Grill the Chicken
- Remove the chicken from the marinade and let any excess drip off. Discard the used marinade.
- Place the chicken on the grill and cook for 6–8 minutes per side, or until the internal temperature reaches 165°F. Avoid flipping the chicken too often to allow for nice grill marks.
6. Grill the Veggies
- Place the prepared veggies directly on the grill grates or in a grill basket.
- Cook for 8–10 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
7. Serve and Enjoy
- Arrange the grilled chicken on a platter alongside the veggies.
- Garnish with fresh parsley and lemon wedges for extra brightness.
Cooking Tips and Tricks
- Marination Time: For maximum flavor, marinate the chicken overnight, but avoid exceeding 12 hours to prevent the lemon juice from breaking down the meat too much.
- Grilling Alternative: If you don’t have access to a grill, you can use a stovetop grill pan or roast the chicken and veggies in the oven at 425°F.
- Veggie Substitutions: Swap in vegetables like asparagus, carrots, or green beans for variety.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to avoid drying out the chicken.
- Freezing: Marinate the chicken and freeze it in a resealable bag. Thaw in the refrigerator overnight before grilling.
FAQs
1. Can I use bone-in chicken for this recipe?
Yes! Bone-in chicken thighs or drumsticks work wonderfully, but you’ll need to adjust the cooking time. Cook until the internal temperature reaches 165°F, which may take 10–12 minutes per side.
2. How do I know when the chicken is done?
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. This guarantees it’s fully cooked but still juicy.
3. Can I make this recipe vegan?
Absolutely! Replace the chicken with firm tofu, tempeh, or a mix of hearty vegetables like portobello mushrooms or cauliflower steaks. Adjust the marinade for your preferred protein.
4. What should I serve with this dish?
This recipe pairs beautifully with sides like quinoa, couscous, roasted potatoes, or a fresh green salad. For something heartier, try serving it with garlic bread or wild rice.
5. Can I prepare this dish ahead of time?
Yes! You can marinate the chicken and prep the veggies a day in advance. Simply store them in the refrigerator until you’re ready to grill.
Closing Paragraph
Bursting with vibrant flavors and textures, Lemon Herb Grilled Chicken with Veggies is a versatile and healthy recipe that’s perfect for any occasion. Whether it’s a summer cookout, a quick family dinner, or meal prep for the week, this dish is guaranteed to impress.
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