Description
Savor the vibrant flavors of the Mediterranean with this Grilled Mediterranean Chicken and Vegetables recipe. Tender chicken thighs marinated in a zesty yogurt and herb blend are grilled alongside colorful bell peppers, zucchini, and red onions. Served with a refreshing herby tzatziki sauce, warm pita bread, and optional roasted chickpeas or couscous, this dish offers a delightful balance of smoky, tangy, and fresh tastes perfect for a wholesome, crowd-pleasing meal.
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 from 1 lemon
- 2 cloves garlic, minced
- 1 tablespoon finely chopped dill
- 1 ½ teaspoons kosher salt
- Freshly ground black pepper, to taste
- 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, plus more to taste
For the Grilled Vegetables:
- 1 red onion, peeled and cut into ½-inch thick rounds or quarters
- 1 zucchini, ends removed and cut vertically into ¼-inch slices
- 1 red bell pepper, halved or cut into ½-inch thick strips
- 1 yellow bell pepper, halved or cut into ½-inch thick strips
- 1 orange bell pepper, halved or cut into ½-inch thick strips
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
For Serving:
- Roasted chickpeas, rice, or pearl couscous (optional)
- Warm torn pita bread
- Pickled red onion
- Extra fresh chopped dill and parsley
Instructions
- Marinate the Chicken: In a large bowl, combine chicken thighs with yogurt, olive oil, lemon zest and juice, minced garlic, chopped dill, kosher salt, freshly ground black pepper, paprika, and dried oregano. Stir thoroughly to coat each piece well. Cover the bowl and refrigerate for at least 20 minutes to allow flavors to infuse while you prep the vegetables and sauce.
- Make the Herby Tzatziki Sauce: In a medium bowl, mix Greek yogurt, shredded Persian cucumber, chopped dill and parsley, grated garlic, lemon juice, and salt until uniform. Adjust seasoning to taste. Chill in the refrigerator until serving. The sauce can be prepared up to a day ahead for convenience.
- Preheat the Grill: Heat your grill to medium-high, aiming for about 400°F. Clean off any residual bits from previous use to prevent sticking and flare-ups.
- Prepare the Vegetables: Arrange red onion rounds, zucchini slices, and bell pepper strips in a large bowl. Drizzle with olive oil and season with kosher salt and freshly ground black pepper. Toss with your hands to ensure all pieces are evenly coated.
- Grill the Chicken and Vegetables: Place the marinated chicken thighs on one side of the grill in a single layer with some space between each piece. Arrange the vegetables similarly on the other side. Close the grill lid and cook, flipping the chicken and vegetables halfway through. Grill until the chicken reaches an internal temperature of 165°F, approximately 6 to 8 minutes per side. Vegetables should be tender and have nice grill marks.
- Rest the Chicken: Transfer the cooked chicken and vegetables to a platter and allow the chicken to rest for a few minutes. This helps retain moisture and juiciness.
- Warm the Pita Bread: Turn off the grill and immediately place the pita bread on the grill grates. Close the lid and warm the pita for 2 minutes on each side until lightly toasted and pliable.
- Chop the Chicken and Vegetables: Roughly chop the grilled vegetables so the pieces are similar in size. Slice or chop the rested chicken into bite-sized pieces for easy serving.
- Serve: In a shallow bowl, spoon a generous portion of the herby tzatziki sauce. Arrange the chopped vegetables and chicken on top. Add roasted chickpeas or rice/couscous if desired. Garnish with pickled red onion and extra fresh dill and parsley. Serve with warm pita and enjoy this flavorful Mediterranean feast!
Notes
- For best results, marinate the chicken for at least 20 minutes but up to 4 hours to maximize flavor and tenderness.
- The herby tzatziki can be made a day ahead, allowing the flavors to deepen.
- If you don't have a grill, you can use a grill pan or roast the vegetables and chicken under a broiler, adjusting cooking times accordingly.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F without overcooking.
- Pickled red onion adds a tangy contrast but can be omitted if unavailable.
- Substitute pearl couscous or rice with quinoa for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean