Grilled Mediterranean Chicken and Vegetables

Grilled Mediterranean Chicken and Vegetables is a fresh, flavorful, and satisfying meal that brings together juicy marinated chicken, colorful grilled vegetables, and a creamy homemade tzatziki sauce. Perfect for weeknight dinners, family gatherings, or summer cookouts, this Mediterranean-inspired recipe delivers bright flavors and wholesome ingredients in every bite.

Why You’ll Love This Recipe

• Packed with fresh Mediterranean flavors
• Tender and juicy yogurt-marinated chicken
• Colorful grilled vegetables with a smoky finish
• Easy to prepare and perfect for meal prep
• Family-friendly and naturally high in protein
• Delicious served with pita, rice, couscous, or chickpeas
• Homemade tzatziki adds a cool and refreshing touch

Ingredients

For the Chicken

• 2 pounds boneless skinless chicken thighs
• ½ cup whole milk plain Greek yogurt
• 1 tablespoon extra-virgin olive oil
• Zest and juice of 1 lemon
• 2 cloves garlic, minced
• 1 tablespoon finely chopped dill
• 1½ teaspoons kosher salt
• Freshly ground black pepper
• 1 teaspoon paprika
• 1 teaspoon dried oregano

For the Herby Tzatziki

• 1 cup whole milk plain Greek yogurt
• 1 Persian cucumber, shredded
• 2 tablespoons chopped fresh dill and parsley
• 1 clove garlic, grated
• 1 tablespoon lemon juice
• ½ teaspoon salt

For the Grilled Vegetables

• 1 red onion, peeled and cut into thick rounds or quarters
• 1 zucchini, sliced lengthwise
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• Freshly ground black pepper

For Serving

• Roasted chickpeas
• Rice or pearl couscous
• Warm pita bread
• Pickled red onion
• Fresh dill and parsley

Instructions

1. In a large bowl, combine the chicken thighs, Greek yogurt, olive oil, lemon zest, lemon juice, garlic, dill, salt, pepper, paprika, and oregano. Mix until the chicken is thoroughly coated. Cover and marinate for at least 20 minutes.
2. Prepare the tzatziki sauce by mixing the Greek yogurt, shredded cucumber, dill, parsley, garlic, lemon juice, and salt in a medium bowl. Refrigerate until serving.
3. Preheat the grill to medium-high heat, approximately 400°F (200°C).
4. Place the vegetables in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss until evenly coated.
5. Arrange the chicken on one side of the grill and the vegetables on the other side in a single layer.
6. Grill the chicken for 6–8 minutes per side, flipping once, until it reaches an internal temperature of 165°F (74°C).
7. Grill the vegetables for approximately the same amount of time, turning as needed until tender and lightly charred.
8. Transfer everything to a serving platter and allow the chicken to rest for several minutes. This helps retain its juices.
9. Warm the pita bread on the grill for about 2 minutes per side.
10. Roughly chop the vegetables and slice the chicken into bite-sized pieces.
11. To serve this Grilled Mediterranean Chicken and Vegetables recipe, spread a spoonful of tzatziki into a shallow bowl or serving platter. Add the grilled chicken, vegetables, roasted chickpeas, and pita. Garnish with pickled red onion, dill, and parsley.

Tips & Tricks

• Marinate the chicken for up to 24 hours for even deeper flavor.
• Use chicken breasts if preferred, but monitor cooking time carefully.
• A grill pan can be used when outdoor grilling is unavailable.
• Pat shredded cucumber dry before adding it to the tzatziki for a thicker sauce.
• Add cherry tomatoes or eggplant for extra Mediterranean flair.
• Use metal skewers to create grilled chicken and vegetable kabobs.

Details

• Prep Time: 25 minutes
• Cook Time: 16 minutes
• Total Time: 41 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Mediterranean
• Difficulty: Easy
• Dietary Notes: High Protein, Nut-Free, Family-Friendly

Notes

• Pearl couscous, rice, quinoa, or cauliflower rice all pair well with this dish.
• Leftover chicken makes excellent wraps, salads, and grain bowls.
• Add crumbled feta cheese for additional Mediterranean flavor.
• Fresh herbs provide the best flavor, but dried herbs can be substituted if necessary.

Nutrition (Approximate Per Serving)

• Calories: 480
• Protein: 38g
• Carbohydrates: 22g
• Fat: 26g
• Fiber: 5g
• Sugar: 8g

FAQ

Can I make Grilled Mediterranean Chicken and Vegetables ahead of time?

Yes. The chicken can be marinated up to 24 hours in advance, and the tzatziki can be prepared a day ahead.

What vegetables work best for Mediterranean grilling?

Bell peppers, zucchini, red onions, eggplant, asparagus, and mushrooms are excellent choices.

Can I bake the chicken instead of grilling?

Absolutely. Bake at 425°F (220°C) for 20–25 minutes or until the internal temperature reaches 165°F.

How do I keep grilled chicken juicy?

Avoid overcooking and allow the chicken to rest for several minutes after grilling.

Is this recipe healthy?

Yes. This healthy Mediterranean chicken recipe is rich in protein, vegetables, and wholesome ingredients.

What can I serve with it?

Serve with couscous, rice, roasted chickpeas, pita bread, hummus, or a Mediterranean salad.

Storage

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

Freeze cooked chicken separately for up to 3 months. Vegetables are best enjoyed fresh but can also be frozen if needed.

Reheating

Reheat chicken and vegetables in a skillet over medium heat or in a 350°F oven until warmed through. Tzatziki should be served cold.

Similar Recipes

• Mediterranean Quinoa Bowl
• Mediterranean Chickpea Salad Recipe

Grilled Mediterranean Chicken and Vegetables

Juicy yogurt-marinated chicken grilled with colorful Mediterranean vegetables.

Served with creamy homemade tzatziki and warm pita bread.

An easy, healthy Mediterranean dinner perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Course Main Course

Cuisine Mediterranean

Ingredients

  

For the Chicken

• 2 pounds boneless skinless chicken thighs
• ½ cup whole milk plain Greek yogurt
• 1 tablespoon extra-virgin olive oil
• Zest and juice of 1 lemon
• 2 cloves garlic minced
• 1 tablespoon finely chopped dill
• 1½ teaspoons kosher salt
• Freshly ground black pepper
• 1 teaspoon paprika
• 1 teaspoon dried oregano

For the Herby Tzatziki

• 1 cup whole milk plain Greek yogurt
• 1 Persian cucumber shredded
• 2 tablespoons chopped fresh dill and parsley
• 1 clove garlic grated
• 1 tablespoon lemon juice
• ½ teaspoon salt

For the Grilled Vegetables

• 1 red onion peeled and cut into thick rounds or quarters
• 1 zucchini sliced lengthwise
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 orange bell pepper sliced
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• Freshly ground black pepper

For Serving

• Roasted chickpeas
• Rice or pearl couscous
• Warm pita bread
• Pickled red onion
• Fresh dill and parsley

Instructions

 

• In a large bowl, combine the chicken thighs, Greek yogurt, olive oil, lemon zest, lemon juice, garlic, dill, salt, pepper, paprika, and oregano. Mix until the chicken is thoroughly coated. Cover and marinate for at least 20 minutes.
• Prepare the tzatziki sauce by mixing the Greek yogurt, shredded cucumber, dill, parsley, garlic, lemon juice, and salt in a medium bowl. Refrigerate until serving.
• Preheat the grill to medium-high heat, approximately 400°F (200°C).
• Place the vegetables in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss until evenly coated.
• Arrange the chicken on one side of the grill and the vegetables on the other side in a single layer.
• Grill the chicken for 6–8 minutes per side, flipping once, until it reaches an internal temperature of 165°F (74°C).
• Grill the vegetables for approximately the same amount of time, turning as needed until tender and lightly charred.
• Transfer everything to a serving platter and allow the chicken to rest for several minutes. This helps retain its juices.
• Warm the pita bread on the grill for about 2 minutes per side.
• Roughly chop the vegetables and slice the chicken into bite-sized pieces.
• To serve this Grilled Mediterranean Chicken and Vegetables recipe, spread a spoonful of tzatziki into a shallow bowl or serving platter. Add the grilled chicken, vegetables, roasted chickpeas, and pita. Garnish with pickled red onion, dill, and parsley.

Notes

• Pearl couscous, rice, quinoa, or cauliflower rice all pair well with this dish.
• Leftover chicken makes excellent wraps, salads, and grain bowls.
• Add crumbled feta cheese for additional Mediterranean flavor.
• Fresh herbs provide the best flavor, but dried herbs can be substituted if necessary.

 

Conclusion

This Grilled Mediterranean Chicken and Vegetables recipe combines juicy marinated chicken, smoky grilled vegetables, and creamy homemade tzatziki into one vibrant and satisfying meal. Whether you’re planning a quick weeknight dinner or a weekend gathering, this Mediterranean favorite delivers fresh flavor, wholesome ingredients, and plenty of versatility.