Go Back

Grilled Mediterranean Chicken

Grilled Mediterranean Chicken is marinated in Greek yogurt, lemon, garlic, and herbs.
Grill with colorful vegetables until perfectly charred and juicy.
Serve with homemade tzatziki, warm pita, and roasted chickpeas.
Print Recipe Pin Recipe
Prep Time 25 minutes
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 fresh 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 cut into thick rounds or quarters
  • 1 zucchini sliced lengthwise
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

For Serving

  • Roasted chickpeas
  • Cooked rice or pearl couscous
  • Warm pita
  • Pickled red onion
  • Fresh chopped dill
  • Fresh chopped 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 until evenly coated.
  • Cover and marinate for at least 20 minutes, or refrigerate for several hours for even better flavor.
  • Prepare the tzatziki by mixing together Greek yogurt, shredded cucumber, dill, parsley, garlic, lemon juice, and salt. Refrigerate until serving.
  • Preheat your grill to medium-high heat (400°F/200°C).
  • Toss all vegetables with olive oil, salt, and black pepper.
  • Place the marinated Grilled Mediterranean Chicken on one side of the grill and the vegetables on the other.
  • Grill the chicken for 6–8 minutes per side or until the internal temperature reaches 165°F (74°C).
  • Grill the vegetables until tender with light char marks, turning as needed.
  • Remove everything from the grill and allow the chicken to rest for several minutes.
  • Warm the pita on the grill for about 2 minutes per side.
  • Slice the chicken and roughly chop the vegetables.
  • Serve with tzatziki, roasted chickpeas, rice or couscous, warm pita, and pickled onions. Finish with extra herbs.

Notes

  • Serve over fluffy rice, pearl couscous, or quinoa.
  • Homemade roasted chickpeas add extra protein and crunch.
  • Fresh herbs make a noticeable difference in flavor.
  • Store extra tzatziki separately for the freshest leftovers.