I teased this incredible new summer grilling recipe a couple of weeks ago on Instagram with the chance to get a sneak peek via email. You all loved it SO much that I knew it needed a permanent spot on the blog.
This flavorful grilled Mediterranean chicken recipe gets served up in a beautiful bowl with tender grilled vegetables, my go-to herby tzatziki sauce, and all of the sides and toppings your heart desires. The team and I loved scooping everything up with toasty pita bread for a deliciously filling lunch. Be sure to check out all of my tips, including how to bake the chicken and veggies if you’d like!
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Everything you’ll need to make this grilled Mediterranean chicken
A delicious marinade, fresh herbs, and a creamy sauce for scooping up? This dinner is absolutely packed with flavor. Here’s what you’ll need to make it:
- For the chicken: we’re grilling up boneless skinless chicken thighs for the recipe! You’ll marinate them in a mixture of whole milk plain greek yogurt, a little olive oil, lemon juice & zest, garlic, fresh dill, salt, pepper, paprika, and dried oregano.
- For the veggies: I love adding as many colors as possible to my plate, so we’ll grill red onion, zucchini, and red, yellow, and orange bell peppers. Yep, we’re eating the rainbow this summer.
- For the sauce: that easy herby tzatziki is made with more greek yogurt, a shredded Persian cucumber, fresh dill and parsley, garlic, lemon juice, and salt.
Can I use chicken breast?
Absolutely! Just note that the grilling time will be different than when using chicken thighs. Get all of my tips for grilling chicken breast here!
Don’t forget these tips for grilling vegetables
The full recipe below has instructions for slicing and grilling each of the veggies, but you can find even more tips and tricks in my guide for grilling vegetables here. I have options to grill the vegetables using:
Feel free to use any method when cooking the vegetables for this recipe!
Can I bake the chicken and veggies instead?
Absolutely! If you don’t have a grill or would rather bake everything, here’s how to do it:
- Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper.
- After marinating the chicken thighs, add them to the baking sheet and bake for 15 minutes.
- Remove the pan from the oven and add the vegetables to the pan between the chicken thighs in an even layer. Bake everything for another 12-15 minutes until the chicken is cooked to 165 degrees F (I use this meat thermometer) and the veggies are tender.
Delicious ways to serve this grilled Mediterranean chicken
There are tons of fabulous ways to enjoy the chicken and veggies. Here are my suggestions:
- Top with pickled red onion and extra fresh dill and parsley
- Scooped up with warm, torn pita — I have instructions for warming on the grill in the recipe!
- With rice or pearl couscous
- Pack in even more protein and crunch with roasted chickpeas
Storing tips
Store any leftover chicken, vegetables, and tzatziki in separate airtight glass containers in the fridge for up to 3-4 days. Simply reheat the chicken and veggies in the microwave and serve with the sauce and your favorite toppings.
More grilling recipes you’ll love
Get all of my grilling recipes here!
I hope you love this grilled Mediterranean chicken recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
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125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Grilled Mediterranean Chicken and Vegetables
Delicious grilled Mediterranean chicken with beautiful vegetables and the best herby tzatziki sauce. This high-protein, veggie-packed dinner is perfect for summer and ready in just about 30 minutes! Serve everything up with warm pita bread or your favorite grains, and plenty of fresh herbs.
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
- 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” thick rounds or quarters
- 1 zucchini, ends removed and cut vertically in ¼-inch slices
- 1 red bell pepper, halved or cut into ½” thick strips
- 1 yellow bell pepper, halved or cut into ½” thick strips
- 1 orange bell pepper, halved or cut into ½” thick strips
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- For serving:
- Roasted chickpeas, rice or pearl couscous
- Warm torn pita
- Pickled red onion
- Extra fresh chopped dill and parsley
Instructions
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Marinate the chicken: In a large bowl, add the chicken, yogurt, olive oil, lemon zest and juice, garlic, dill, salt, pepper, paprika and oregano. Stir until the chicken is well coated with the yogurt and spices. Cover and set aside for at last 20 minutes while you chop your vegetables and prepare your sauce.
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Make the sauce: In a medium bowl, stir the yogurt, cucumber, dill and parsley, garlic, lemon juice and salt until well combined. Place in the fridge until ready to serve. This can be made a day in advance, if desired.
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Preheat your grill to medium-high heat, about 400 degrees F. Scrape off any leftover bits from the last time you grilled.
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Prepare vegetables: Drizzle the vegetables with olive oil and season with salt and pepper. Use clean hands to toss veggies with oil so that they are well coated.
-
Cook the chicken and vegetables: Add the chicken in a single layer on one side of the grill and the vegetables in a single layer on the other side, placing at least an inch apart. Grill with the lid closed, until a meat thermometer inserted into the center reads 165 degrees F, flipping halfway through, about 6 to 8 minutes per side. The vegetables will grill for about the same amount of time. Transfer the chicken and vegetable to a platter and allow the chicken to rest for a few minutes to retain the juiciness of the chicken.
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Warm the pita: Turn off the grill and immediately add the pita to the grill. Close and warm for 2 minutes per side.
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Chop the chicken and veggies: Give the vegetables a rough chop so that they are all roughly the same size. Next, chop or slice the chicken into pieces.
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Serve: Add a scoop of the herb cucumber yogurt sauce to a shallow bowl, then add some of each veggie, the chicken, and roasted chickpeas, if using. Top with pickled red onion and serve with warm toasted pita. Garnish with extra dill and parsley and dig in!
Recipe Notes
See the full post for more ways to customize this recipe!
Nutrition
Serving: 1serving (chicken, vegetables & sauce)Calories: 507calCarbohydrates: 14gProtein: 55.1gFat: 25.2gSaturated Fat: 6.3gFiber: 2.5gSugar: 7.4g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
