When summer rolls around, my grill quickly transforms into the heart of my kitchen. The delightful aroma of garlic mingling with fresh herbs instantly brings back memories of warm evenings spent with family and friends. One of my all-time favorite recipes that embodies such moments is the Grilled Garlic and Herb Chicken and Veggies. It’s a dish that effortlessly marries juicy chicken with an array of colorful vegetables, all kissed by smoky grill marks and infused with vibrant flavors.
On those busy weeknights when fast food seems like the only option, I find solace in this quick and healthy dinner. In just under 20 minutes, from grill to plate, you can create a meal that’s not only satisfying but also low-carb and gluten-free. And trust me, your taste buds will thank you for choosing this over takeout! So, grab your marinade and let’s fire up that grill for a flavorful feast that makes healthy eating exciting again.
Why love Grilled Garlic and Herb Chicken?
Simplicity at Its Best: This grilled garlic and herb chicken comes together in less than 20 minutes, perfect for busy evenings.
Flavor Explosion: A delightful marinade transforms the chicken into a flavor-packed dish that will tantalize your taste buds.
Healthy & Nourishing: With its low-carb, gluten-free ingredients, this meal is guilt-free yet packed with protein and nutrients.
Crowd-Pleasing Appeal: Serve it at gatherings or family dinners, and watch as everyone raves about both the juicy chicken and vibrant veggies.
Customizable Goodness: Easily swap in your favorite veggies or alternative proteins for a personal touch that suits every palate.
Grilled Garlic and Herb Chicken Ingredients
• For the Chicken
- Boneless, Skinless Thin Sliced Chicken Cutlets – a lean protein that cooks quickly, ideal for grilling.
- Delallo Garlic and Herb Veggie Marinade – adds an irresistible flavor and tenderness; feel free to swap with your choice of vinegar, herbs, and oil.
- Kosher Salt – elevates the flavors; sea salt works just as well for seasoning.
• For the Veggies
- Asparagus (1 lb) – brings crunch and nutrition; can be swapped for green beans or snap peas if preferred.
- Zucchini (1 medium, sliced 1/4-inch thick) – offers moisture and a hint of sweetness; yellow squash is a great alternative.
- Yellow Squash (1 medium, sliced 1/4-inch thick) – provides similar texture and freshness; easy to interchange with zucchini.
- Red Bell Pepper (1, seeded and sliced) – adds sweetness and color; any bell pepper or cherry tomatoes can brighten the dish.
• For Grilling
- Olive Oil Cooking Spray – prevents sticking on the grill; a light brush of olive oil is a suitable non-stick option.
How to Make Grilled Garlic and Herb Chicken and Veggies
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Shake & Marinate: Begin by shaking the garlic and herb marinade well. Season the chicken cutlets with 1/2 teaspoon of salt, then coat them with 2 tablespoons of marinade. Allow them to marinate for at least one hour, or overnight for maximum flavor.
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Prep the Veggies: While the chicken is marinating, take the remaining marinade and toss it with your sliced vegetables, making sure they are well-coated. This adds a burst of flavor to the veggies that’ll complement the chicken perfectly.
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Preheat the Grill: Heat your grill to medium-high. Ensure the grates are clean and generously oiled to prevent sticking—this is key to achieving those beautiful grill marks on your chicken and veggies!
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Grill the Vegetables: Place the marinated vegetables in a grilling tray or grill them in batches. Sprinkle with 3/4 teaspoon of salt and pepper. Grill until the edges are nicely browned, which should take about 8 minutes. Set them aside when finished.
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Cook the Chicken: Now it’s time for the star of the show! Grill the marinated chicken cutlets for about 4 to 5 minutes on each side. They should have prominent grill marks and be fully cooked, reaching an internal temperature of 165°F. Serve hot alongside the grilled veggies.
Optional: Garnish with fresh herbs like parsley or basil for an extra burst of flavor!
Exact quantities are listed in the recipe card below.
Expert Tips for Grilled Garlic and Herb Chicken
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Marinate Longer: A longer marination time infuses the chicken with deeper flavors. Overnight is ideal, so planning ahead pays off!
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Grill Preheating: Always preheat the grill to avoid sticking. This step ensures perfect grill marks and cooks the chicken evenly.
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Use a Thermometer: To prevent overcooking, use a meat thermometer; chicken should reach an internal temperature of 165°F for safety and juiciness.
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Avoid Overcrowding: Don’t crowd the grill; allow enough space for even cooking. This helps achieve that nice char on both chicken and veggies.
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Flavor Variations: Experiment with different herbs or marinades for the grilled chicken. Variety keeps mealtime exciting without sacrificing health!
What to Serve with Grilled Garlic and Herb Chicken and Veggies?
Creating the perfect meal is all about balance, and this delightful dish pairs wonderfully with various sides that enhance its fresh flavors.
- Garlic Butter Asparagus: This dish echoes the grilled veggies and adds a sweet, buttery allure that makes every bite irresistible.
- Herbed Quinoa Salad: Light yet filling, this salad introduces nutty flavors and textures, making it a hearty base for your chicken and veggies.
- Mediterranean Couscous: The lemony, herb-infused couscous jazzes up your plate while seamlessly blending with the chicken’s savory notes. It’s ideal for quick meals!
- Cauliflower Rice: A low-carb option that brings a fulfilling, rice-like texture without the extra carbs, making it a wonderful sidekick.
- Roasted Sweet Potatoes: Their natural sweetness complements the savory grilled flavors, while their creamy texture adds comfort to the meal.
- Garlic Bread: For those who love carbs, crispy garlic bread provides a delightful crunch that pairs perfectly with the meal’s juicy flavors.
- Fresh Green Salad: A simple side salad with mixed greens and a tangy vinaigrette brings freshness and a crisp bite that balances the grilled dish.
- Light White Wine: A chilled glass of Sauvignon Blanc or Pinot Grigio enhances the meal with its refreshing acidity, harmonizing beautifully with the garlic and herbs.
- Lemon Sorbet: End your meal on a light, refreshing note with this palate-cleansing dessert that echoes the bright flavors of the dish.
How to Store and Freeze Grilled Garlic and Herb Chicken
Fridge: Store leftover grilled chicken and veggies in an airtight container for up to 3 days. This maintains freshness and flavor for your quick meals throughout the week.
Freezer: If you have extra portions, wrap the chicken and veggies tightly in freezer-safe bags or containers. They’ll stay good for up to 3 months—perfect for easy weeknight dinners!
Reheating: To preserve texture, reheat in the oven or on the grill at medium heat until warmed through. For best results, avoid the microwave, which can make the chicken rubbery.
Thawing: When ready to enjoy your frozen grilled garlic and herb chicken, thaw in the fridge overnight for safe and tasty results.
Grilled Garlic and Herb Chicken Variations
Feel free to customize this recipe to suit your taste buds and dietary needs!
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Protein Swap: Substitute chicken with shrimp or tofu for a delightful twist that keeps the meal exciting. Both options grill beautifully and absorb flavors wonderfully!
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Vegetable Medley: Experiment with your favorite veggies like mushrooms, eggplants, or red onions for added variety. Each brings its own unique texture and flavor to the dish.
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Marinade Alternatives: Try using a different marinade such as lemon herb or teriyaki for a refreshing change. The new flavors can easily elevate the overall taste experience!
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Herb Infusion: Add a variety of fresh herbs like rosemary, thyme, or cilantro into the marinade for an aromatic boost. This can give your chicken and veggies an entirely new personality!
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Spice It Up: For some heat, sprinkle in red pepper flakes or a dash of cayenne pepper to the marinade or veggies before grilling. This will create a zesty kick that spice lovers will adore.
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Grain Pairing: Serve alongside farro or quinoa instead of salad for a heartier meal. These wholesome grains complement the dish beautifully and add extra nourishment!
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Stuffed Peppers: Use bell peppers as vessels for the grilled mixture and bake them until tender. This is not only visually appealing but also packs a delicious punch in every bite.
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Grilled Fruit: Toss some pineapple or peaches on the grill alongside the chicken and veggies for a sweet contrast. The caramelization adds a new dimension of sweetness to the dish.
Make Ahead Options
These Grilled Garlic and Herb Chicken and Veggies are perfect for meal prep enthusiasts! You can marinate the chicken up to 24 hours in advance, allowing those flavors to deepen wonderfully. Additionally, the vegetables can be prepped ahead by slicing and marinating with the remaining garlic and herb marinade, which keeps them fresh in the fridge for up to 3 days. When you’re ready to serve, simply grill the marinated chicken and veggies as directed, ensuring your grill is hot for optimal texture. This makes it a seamless, time-saving option for busy weeknights when healthy and satisfying meals are a must!
Grilled Garlic and Herb Chicken and Veggies Recipe FAQs
What is the best way to choose ripe vegetables for this recipe?
Absolutely! When selecting vegetables like zucchini, squash, and bell peppers, look for vibrant colors and firm textures. For zucchini and yellow squash, make sure there are no dark spots or blemishes, as these can indicate overripeness. A fresh bell pepper should feel heavy for its size, with a smooth, shiny skin.
How should I store leftover grilled chicken and veggies?
Very easy! You can store leftover grilled chicken and veggies in an airtight container in the refrigerator for up to 3 days. Just make sure to let them cool down before sealing to maintain freshness. Reheat gently on the grill or in the oven to keep the chicken juicy and the veggies crisp.
Can I freeze grilled garlic and herb chicken and veggies?
Yes, absolutely! To freeze, wrap each portion of chicken and veggies tightly in freezer-safe bags or containers. This method avoids freezer burn and keeps them fresh for up to 3 months. When you’re ready to enjoy, just thaw overnight in the fridge.
What should I do if my chicken turns out dry?
Don’t worry; it happens to the best of us! If your chicken is dry, it may have been overcooked. For future reference, always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. To add moisture when reheating, try drizzling a little olive oil or broth over the chicken before warming it.
Are there any dietary considerations for feeding pets?
Yes, when it comes to feeding any leftovers to your pets, be cautious. While plain grilled chicken can be safe for dogs, make sure there are no bones or added seasonings. As for the vegetables, stick to offering plain zucchini or carrots, as some vegetables like onions can be harmful to pets.
Can I use different veggies or proteins in this recipe?
The more the merrier! Feel free to experiment with different vegetables. Mushrooms, broccoli, or even a mixture of colorful bell peppers would work wonderfully. For proteins, you can swap out the grilled chicken for shrimp or even tofu, which will absorb those lovely herb flavors perfectly.
Grilled Garlic and Herb Chicken and Veggies in 20 Minutes!
Ingredients
Equipment
Method
- Shake the garlic and herb marinade well. Season the chicken cutlets with 1/2 teaspoon of salt, then coat them with 2 tablespoons of marinade. Allow them to marinate for at least one hour, or overnight for maximum flavor.
- While the chicken is marinating, take the remaining marinade and toss it with your sliced vegetables, making sure they are well-coated.
- Heat your grill to medium-high. Ensure the grates are clean and generously oiled to prevent sticking.
- Place the marinated vegetables in a grilling tray or grill them in batches. Sprinkle with 3/4 teaspoon of salt and pepper. Grill until the edges are nicely browned, about 8 minutes.
- Grill the marinated chicken cutlets for about 4 to 5 minutes on each side until fully cooked, reaching an internal temperature of 165°F.