Garlic and Herb Grilled Chicken and Veggies
Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Garlic and Herb Grilled Chicken and Veggies recipe is the kind of meal that looks like you tried really hard but actually took almost no work. Juicy chicken, charred veggies, garlic that makes your neighbor jealous. You get flavor, color, and dinner bragging rights without breaking a sweat.
Why This Recipe is Awesome
- It tastes like you cooked all day but took maybe 30 minutes. Nice.
- It is seriously flexible. Got different veggies? Swap them in. No big drama.
- It is idiot proof. Even if your grill skills are questionable, this one forgives.
- It makes great leftovers. Cold or reheated, still delicious.
- Want to pair it with something carb-y and cozy? Try this Beef and Rotini in Garlic Parmesan Sauce if you are feeling extra wild. FYI it is a totally different vibe but just as satisfying.
Ingredients You’ll Need
- 4 boneless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon dried herbs such as thyme, oregano, and rosemary
- Salt and pepper to taste
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
Step-by-Step Instructions
- In a large bowl, combine olive oil, minced garlic, dried herbs, salt, and pepper.
- Add the chicken breasts to the bowl and coat evenly with the marinade.
- Preheat the grill to medium-high heat.
- Grill the chicken for 6-7 minutes per side, or until fully cooked.
- During the last 5 minutes of grilling, add the sliced vegetables to the grill.
- Once everything is cooked through, remove from the grill and let rest for a few minutes before serving.
Common Mistakes to Avoid
- Skipping the preheat. Thinking you can just throw food on a cold grill is rookie behavior. Preheat the grill so you get that pretty char and proper sear.
- Overcrowding the grill. If everything is jammed together it will steam instead of grill. Give things a little breathing room.
- Not letting the chicken rest. Cut too soon and all the juices run out. Let it chill for a few minutes. Your patience pays off.
- Using too much heat all the time. High heat is great for searing, but if you burn the outside and leave the middle raw, that is on you. Cook smart.
- Forgetting to season. Salt is not the enemy. Season confidently and adjust at the end if needed.
Alternatives & Substitutions
- Chicken swap: No chicken breasts? Use boneless thighs. They are more forgiving and stay juicier. IMO thighs shine when you grill.
- Oil swap: Use avocado oil if you want a higher smoke point. Olive oil works great too, no need to overcomplicate.
- Herb options: Fresh herbs are lovely. If using fresh, triple the amount compared to dried. Thyme, oregano, parsley, basil whatever you like.
- Veggie alternatives: Try asparagus, mushrooms, or eggplant if you don’t have zucchini or peppers. Cherry tomatoes can be swapped for grape tomatoes or halved regular tomatoes.
- Make it citrusy: Add a splash of lemon juice to the marinade for a bright, tangy twist. I add it sometimes when I feel fancy.
- Want it spicy? Toss in a pinch of red pepper flakes or a drizzle of hot sauce before grilling. Not mandatory but fun.
FAQ (Frequently Asked Questions)
Q. Can I marinate the chicken overnight?
A. Yes you can. Marinating overnight amps up flavor. Just don’t go overboard with acidic marinades or the texture can get mushy after too long.
Q. Do I need a grill pan if I do not have an outdoor grill?
A. Nope. A grill pan works fine. You will miss the outdoor smokiness but you still get lovely grill marks and char.
Q. How do I know the chicken is done?
A. Use a meat thermometer if you are feeling responsible. Aim for 165 F in the thickest part. If you do not use a thermometer, cut into the thickest part to check for clear juices and no pink.
Q. Can I make this on a sheet pan in the oven?
A. For sure. Roast at 425 F until chicken hits 165 F and veggies are tender and slightly charred on the edges. Toss the veggies halfway through for even cooking.
Q. How long do leftovers keep?
A. Store in an airtight container in the fridge for up to 3 days. Reheat gently or serve cold on a salad. Both options win.
Q. Can I use frozen chicken?
A. Thaw it first. Cooking frozen chicken straight through on a grill leads to uneven results and long cooking times.
Q. Is it kid friendly?
A. Usually yes. Keep the seasoning mellow and slice the chicken thinly. You can pick out the peppers if the kids are picky.
Final Thoughts
Alright, there you go. A simple, tasty, low-fuss meal that looks like you put in effort without actually making you do too much. The key is a good marinade, a hot grill, and a few minutes of patience while the chicken rests. Pair this with rice, a simple salad, or some crusty bread and you are golden. Want to impress guests? Serve sliced chicken on a big platter with the veggies piled on top and act like it took all morning. They will believe you. Go on now, make dinner, eat well, and maybe save some for lunch tomorrow.
Conclusion
If you want to compare ideas or get even more variations check out this take on grilled garlic and herb chicken and veggies by Skinnytaste Grilled Garlic and Herb Chicken and Veggies – Skinnytaste. For a bright lemony twist that plays nicely with herbs see the Feasting at Home recipe BEST Grilled Chicken Recipe (Lemon and Herb Chicken) – Feasting at Home. If you prefer thighs and want tips on grilling them perfectly try this Cooking Classy guide Grilled Chicken Thighs with Garlic and Herbs – Cooking Classy.
Now go impress someone or just yourself with this easy flavorful dish. You earned it.
Print
Garlic and Herb Grilled Chicken and Veggies
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick and flavorful meal featuring juicy grilled chicken and colorful veggies, perfect for an easy dinner without the fuss.
Ingredients
- 4 boneless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon dried herbs (thyme, oregano, rosemary)
- Salt and pepper to taste
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
Instructions
- In a large bowl, combine olive oil, minced garlic, dried herbs, salt, and pepper.
- Add the chicken breasts to the bowl and coat evenly with the marinade.
- Preheat the grill to medium-high heat.
- Grill the chicken for 6-7 minutes per side, or until fully cooked.
- During the last 5 minutes of grilling, add the sliced vegetables to the grill.
- Once everything is cooked through, remove from the grill and let rest for a few minutes before serving.
Notes
Great as leftovers, served cold or reheated. Add lemon juice or hot sauce for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: grilled chicken, easy dinner, quick recipe, flavorful chicken, summer grilling
