The scent of grilled garlic and herb chicken and veggies takes me right back to warm summer evenings spent barefoot on the patio, where laughter echoed across the backyard and the grill crackled with anticipation. This dish has long been a staple in our family, often making its grand appearance during lazy Sunday cookouts or impromptu weeknight dinners when no one wanted to be inside. There’s something timeless about the pairing of marinated chicken and fresh, seasonal vegetables, sizzling to perfection over open flames.
Grilled garlic and herb chicken and veggies is a recipe that brings simplicity and satisfaction to your table. The marinade—rich with garlic, rosemary, and a hint of tang—infuses every bite of chicken with flavor, while the vegetables caramelize just enough to enhance their natural sweetness. It’s a dish that celebrates the produce of the season and the joy of uncomplicated, wholesome cooking.
Growing up, grilling wasn’t just about food—it was a ritual. My father would dust off the grill each spring, declaring the start of “grill season” as if it were a holiday. He’d toss chicken in a marinade in the morning, then call us kids outside to help chop the vegetables in the late afternoon. As the grill warmed up, we’d sit nearby on the porch, drinking lemonade, laughing about everything and nothing. That’s what this recipe evokes for me: connection, tradition, and the feeling that life slows down just enough when you cook outdoors.
This recipe isn’t only about nostalgia—it’s wonderfully practical too. It’s gluten-free, dairy-free, and low in carbs, making it a welcome choice for a variety of diets. Plus, it’s easy to double or triple for feeding a crowd. Whether you’re looking to impress guests with a gorgeous grilled platter or simply want a nourishing family dinner, this grilled garlic and herb chicken and veggies dish is a sure win.
Why You’ll Love This Recipe
- Quick and easy: With minimal prep and just 20 minutes on the grill, it’s weeknight friendly.
- Naturally healthy: Packed with lean protein and fiber-rich veggies.
- Great for meal prep: Make it ahead, store leftovers, and enjoy tasty lunches all week.
- Customizable: Swap in your favorite vegetables or herbs.
- Perfect for grilling season: The flavors are at their best when enjoyed outside with good company.
The Charm of Grilled Garlic and Herb Chicken and Veggies
Description
The scent of grilled garlic and herb chicken and veggies takes me right back to warm summer evenings spent barefoot on the patio, where laughter echoed across the backyard and the grill crackled with anticipation. This dish has long been a staple in our family, often making its grand appearance during lazy Sunday cookouts or impromptu weeknight dinners when no one wanted to be inside. There’s something timeless about the pairing of marinated chicken and fresh, seasonal vegetables, sizzling to perfection over open flames.
Grilled garlic and herb chicken and veggies is a recipe that brings simplicity and satisfaction to your table. The marinade—rich with garlic, rosemary, and a hint of tang—infuses every bite of chicken with flavor, while the vegetables caramelize just enough to enhance their natural sweetness. It’s a dish that celebrates the produce of the season and the joy of uncomplicated, wholesome cooking.
Growing up, grilling wasn’t just about food—it was a ritual. My father would dust off the grill each spring, declaring the start of “grill season” as if it were a holiday. He’d toss chicken in a marinade in the morning, then call us kids outside to help chop the vegetables in the late afternoon. As the grill warmed up, we’d sit nearby on the porch, drinking lemonade, laughing about everything and nothing. That’s what this recipe evokes for me: connection, tradition, and the feeling that life slows down just enough when you cook outdoors.
This recipe isn’t only about nostalgia—it’s wonderfully practical too. It’s gluten-free, dairy-free, and low in carbs, making it a welcome choice for a variety of diets. Plus, it’s easy to double or triple for feeding a crowd. Whether you’re looking to impress guests with a gorgeous grilled platter or simply want a nourishing family dinner, this grilled garlic and herb chicken and veggies dish is a sure win.
Ingredients
1½ pounds boneless, skinless chicken cutlets
1 pound asparagus, ends trimmed
1 medium zucchini (about 8 oz), sliced into ¼-inch rounds
1 medium yellow squash, sliced into ¼-inch rounds
1 red bell pepper, seeded and sliced into strips
3 oz garlic and herb vegetable marinade (like Delallo)
½ teaspoon kosher salt (for chicken)
¾ teaspoon kosher salt and a pinch of black pepper (for veggies)
Olive oil cooking spray
Instructions
1. Start with the marinade:
Place the chicken cutlets in a shallow dish or a resealable bag. Pour about 2 tablespoons of the garlic and herb marinade over the chicken, sprinkle with ½ teaspoon kosher salt, and toss to coat. This is where the magic begins—let the chicken marinate for at least 1 hour in the refrigerator, or even better, overnight. Longer marinating time allows the garlic and herbs to fully penetrate the meat.
2. Prep the vegetables:
In a large bowl, combine the zucchini, yellow squash, asparagus, and bell pepper strips. Drizzle the remaining marinade over them and toss until everything is evenly coated. Season with ¾ teaspoon salt and a pinch of black pepper.
3. Fire up the grill:
Preheat your grill to medium-high. Lightly oil the grates or place a grill tray or basket over the flames to keep smaller vegetables from falling through.
4. Grill the veggies:
Arrange the vegetables in a single layer and grill for about 8 to 10 minutes, turning occasionally, until they’re tender and slightly charred. Remove from the grill and set aside on a platter.
5. Grill the chicken:
Place the marinated chicken cutlets on the grill. Cook for about 4–5 minutes per side, depending on thickness, until golden brown and fully cooked. The internal temperature should reach 165°F.
6. Serve and savor:
Arrange the grilled garlic and herb chicken alongside the warm, colorful veggies. The combination of flavors, textures, and aromas is irresistible—juicy chicken with a tangy herb crust, sweet grilled bell peppers, tender squash, and smoky asparagus.
Notes
-
This recipe adapts beautifully to lamb cutlets for a heartier twist.
-
Don’t skip the resting period after grilling—juices redistribute, keeping your chicken moist.
-
Great for meal prepping—portion into containers with rice or quinoa.
INGREDIENTS YOU’LL NEED
- 1½ pounds boneless, skinless chicken cutlets
- 1 pound asparagus, ends trimmed
- 1 medium zucchini (about 8 oz), sliced into ¼-inch rounds
- 1 medium yellow squash, sliced into ¼-inch rounds
- 1 red bell pepper, seeded and sliced into strips
- 3 oz garlic and herb vegetable marinade (like Delallo)
- ½ teaspoon kosher salt (for chicken)
- ¾ teaspoon kosher salt and a pinch of black pepper (for veggies)
- Olive oil cooking spray
How to Make Grilled Garlic and Herb Chicken and Veggies
Let’s walk through the process, step-by-step, just like I do every summer.
1. Start with the marinade:
Place the chicken cutlets in a shallow dish or a resealable bag. Pour about 2 tablespoons of the garlic and herb marinade over the chicken, sprinkle with ½ teaspoon kosher salt, and toss to coat. This is where the magic begins—let the chicken marinate for at least 1 hour in the refrigerator, or even better, overnight. Longer marinating time allows the garlic and herbs to fully penetrate the meat.
2. Prep the vegetables:
In a large bowl, combine the zucchini, yellow squash, asparagus, and bell pepper strips. Drizzle the remaining marinade over them and toss until everything is evenly coated. Season with ¾ teaspoon salt and a pinch of black pepper.
3. Fire up the grill:
Preheat your grill to medium-high. Lightly oil the grates or place a grill tray or basket over the flames to keep smaller vegetables from falling through.
4. Grill the veggies:
Arrange the vegetables in a single layer and grill for about 8 to 10 minutes, turning occasionally, until they’re tender and slightly charred. Remove from the grill and set aside on a platter.
5. Grill the chicken:
Place the marinated chicken cutlets on the grill. Cook for about 4–5 minutes per side, depending on thickness, until golden brown and fully cooked. The internal temperature should reach 165°F.
6. Serve and savor:
Arrange the grilled garlic and herb chicken alongside the warm, colorful veggies. The combination of flavors, textures, and aromas is irresistible—juicy chicken with a tangy herb crust, sweet grilled bell peppers, tender squash, and smoky asparagus.
Helpful Tips
- Marinate smart: The longer the chicken soaks, the more flavorful it becomes. Overnight yields the best taste.
- Grill tools: Use long-handled tongs and a grill basket to flip and manage vegetables easily.
- Cut even pieces: Uniform veggie sizes help everything cook evenly.
- Rest before slicing: Let the chicken rest for a few minutes after grilling to keep it juicy.
- Try different veggies: Eggplant, mushrooms, or cherry tomatoes can be great additions or swaps.
DETAILS
- Prep Time: 1 hour 10 minutes (including marinating)
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free, Low-Carb
NOTES
- This recipe adapts beautifully to lamb cutlets for a heartier twist.
- Don’t skip the resting period after grilling—juices redistribute, keeping your chicken moist.
- Great for meal prepping—portion into containers with rice or quinoa.
NUTRITIONAL INFORMATION (Per Serving)
Calories: 290 kcal
Protein: 28.5 g
Carbohydrates: 8 g
Fat: 16 g
Fiber: 3 g
FREQUENTLY ASKED QUESTIONS
How do you marinate grilled chicken & vegetables?
Marinate grilled chicken and vegetables by mixing olive oil, garlic, herbs, lemon juice, salt, and pepper. Coat the chicken with some of the marinade and let it rest for at least 1 hour or overnight. Use the remaining marinade for the vegetables. Keep everything chilled until ready to grill for best flavor.
How do you make Italian herb grilled chicken?
To make Italian herb grilled chicken, mix dried oregano, thyme, basil, minced garlic, olive oil, salt, and pepper. Rub the mixture over chicken breasts and marinate for at least 30 minutes. Grill over medium heat until fully cooked, turning once for even grilling and rich herb flavor.
How do you marinate chicken on a grill?
Before grilling, marinate chicken with a mix of olive oil, garlic, herbs, lemon juice, salt, and pepper for at least 1 hour or overnight in the fridge. Let the chicken come to room temperature before grilling. Ensure the grill is hot and grates are oiled to prevent sticking.
What are some good grilling recipes?
Great grilling recipes include herb-marinated grilled chicken, honey mustard turkey burgers, lemon garlic shrimp skewers, grilled vegetable platters, and 15-minute grilled salmon. These dishes are flavorful, quick to prepare, and perfect for a summer cookout or healthy weeknight dinner.
STORAGE INSTRUCTIONS
- Refrigerator: Store in airtight containers for up to 4 days.
- Freezer: Wrap in foil or place in freezer bags. Thaw overnight and reheat gently.
- Reheat: Use a skillet over low heat or microwave in 30-second bursts to preserve texture.
Related Recipes
If you loved this grilled garlic and herb chicken and veggies recipe, you might also enjoy:
- Perfectly Juicy Air Fryer Grilled Chicken (Quick, Easy & Flavor-Packed)
- Grilled Chicken Broccoli Bowls: A Wholesome Classic with Creamy Garlic Sauce
- Low Carb Greek Chicken Bowls
- Chicken & Rice Bowls with Creamy Garlic Sauce
Conclusion
Grilled garlic and herb chicken and veggies is more than just a meal—it’s a memory in the making. It captures the essence of summer cooking: simple, flavorful, and made to be shared. Whether you’re feeding family, friends, or just yourself after a long day, this recipe brings together nourishment and nostalgia in every bite. Fire up the grill, grab your tongs, and get ready to enjoy the perfect blend of flavor and tradition.
