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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.
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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 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.