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Grilled Mediterranean Chicken and Vegetables with Herby Tzatziki Recipe

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4.3 from 39 reviews

This Grilled Mediterranean Chicken and Vegetables recipe combines juicy marinated chicken thighs with vibrant grilled vegetables and a refreshing herby tzatziki sauce. Perfect for a healthy and flavorful meal, it features classic Mediterranean flavors like lemon, garlic, dill, and oregano. Served alongside warm pita, roasted chickpeas, and fresh herbs, this dish is ideal for a summery outdoor grill session or a flavorful weeknight dinner.

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” 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 tablespoons 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 bread
  • Pickled red onion
  • Extra fresh chopped dill and parsley

Instructions

  1. Marinate the Chicken: In a large bowl, combine chicken thighs with Greek yogurt, olive oil, lemon zest and juice, minced garlic, chopped dill, kosher salt, freshly ground black pepper, paprika, and dried oregano. Stir well until the chicken is fully coated. Cover and set aside to marinate for at least 20 minutes while you prepare the vegetables and sauce.
  2. Make the Herby Tzatziki Sauce: In a medium bowl, combine Greek yogurt, shredded Persian cucumber, chopped dill and parsley, grated garlic, lemon juice, and salt. Stir until well mixed. Chill in the refrigerator until ready to serve. This sauce can be made a day ahead for deeper flavor.
  3. Preheat the Grill: Heat your grill to medium-high, approximately 400°F (204°C). Clean the grill grates by scraping off any residue from previous use.
  4. Prepare the Vegetables: Toss the cut red onion, zucchini slices, and bell pepper strips with olive oil, kosher salt, and freshly ground black pepper. Use your hands to ensure each piece is evenly coated.
  5. Grill Chicken and Vegetables: Arrange the marinated chicken pieces on one side of the grill in a single layer, and place the vegetables on the opposite side with at least an inch of space between items. Close the grill lid and cook, flipping the chicken and vegetables halfway through, for about 6 to 8 minutes per side. Use a meat thermometer to confirm the chicken reaches 165°F (74°C). The vegetables should be tender and slightly charred.
  6. Rest the Chicken and Vegetables: Transfer the grilled chicken and vegetables to a platter and let the chicken rest for a few minutes to retain its juices.
  7. Warm the Pita: Turn off the grill, place the pita bread on the grill grates, close the lid, and warm for 2 minutes per side until soft and slightly toasted.
  8. Chop Chicken and Vegetables: Roughly chop the grilled vegetables into similar-sized pieces and slice or chop the chicken into bite-sized pieces.
  9. Assemble and Serve: Spoon a generous amount of the herby tzatziki sauce into a shallow bowl, and add the chopped vegetables, chicken, roasted chickpeas (or rice/couscous), and pickled red onion. Garnish with extra chopped dill and parsley. Serve alongside warm toasted pita and enjoy!

Notes

  • Marinate the chicken for longer than 20 minutes (up to overnight) for a deeper flavor and more tender meat.
  • The herby tzatziki sauce can be prepared a day in advance and kept refrigerated to enhance flavors.
  • Use a meat thermometer to ensure the chicken is cooked safely and remains juicy.
  • Roasted chickpeas add a nice texture contrast, but you can substitute with rice or couscous as preferred.
  • For a spicier twist, add a pinch of crushed red pepper flakes to the marinade or sauce.
  • To keep it gluten free, serve without pita or use gluten-free pita alternatives.

Find it online: https://justsosavory.com/grilled-mediterranean-chicken-and-vegetables-with-herby-tzatziki-recipe/