Grilled Garlic Chicken and Vegetables

This Grilled Garlic Chicken and Vegetables recipe is both fast (done in under 30 minutes!) and easy, making it the perfect healthy meal for a weeknight. Grill indoors or out, either way the chicken and vegetables turn out perfectly every time.

This dish pairs perfectly with a deliciously with our Mayo-Free Ultra Creamy Potato Salad recipe.

Why you’ll love this recipe

We all know that cooking on the grill in the summertime creates an easy meal in not time. The high cooking temperatures cook food fast and leave it tasting deep and caramelized. Add that to the fact that there is little to no clean up, and I want to cook this way every night of the week. Here are a few other reasons you are going to love this recipe:

Bold and Flavorful: The garlic and herb marinade we use on this grilled chicken with vegetables recipe is full of flavor due to the herbs, garlic, red pepper flakes, and apple cider vinegar.
Healthy: Grilling is a super healthy way to cook food instead of frying or deep frying. Much of the fat from any meat drips off and you are left with an even leaner cut than what you put on the grill.
Summer Veggies: I just love summer vegetables on the grill, especially zucchini!
High Protein: The chicken breasts are full of protein that your body can use to satisfy hunger, build muscle, and keep you feeling full longer.

Looking for more grilled chicken meal ideas? Then you will want to try our Grilled Chicken + Mango Skewers, Grilled Chicken Loaded Caesar Salad, or Grilled Juicy Ginger-Lemon Chicken.

Grilled garlic chicken and vegetables on a white platter.

Ingredients:

These are the clean ingredients that come together to make this grilled garlic chicken and vegetables both delicious and nutritious.

6 Servings

1 1/2 lbs. boneless, skinless chicken breasts
1/2 tsp each sea salt and fresh ground black pepper, or to taste
4 Tbsps avocado oil, or olive oil
2 Tbsps apple cider vinegar
6 fresh garlic cloves, minced
1/2 tsp chili flakes
1 tsp oregano
2 large zucchini, sliced into 1/2 inch pieces
4 bell peppers (different colors), sliced into thick strips
1 large sweet onion, sliced into 1/4 inch pieces
a small handful of fresh parsley, chopped

Variations and Substitutions

Meat: We used chicken breast in this recipe since it is a lean, healthy choice, but instead of chicken breast you can also use chicken thighs or bone-in, skin-on chicken breasts or thighs.

Marinade: In this marinade I use apple cider vinegar, but any acid will work, including fresh lemon or lime juice.

Flavors: Garlic and herbs on chicken is fantastic, but you could change up the flavors to be Asian, Mediterranean, or even Cajun. Just switch out the spices in this recipe.

Instructions:

Step 1. In a medium mixing bowl, whisk your oil, apple cider vinegar, sea salt, pepper, minced garlic, chili flakes, and oregano together to make the marinade.

Step 2. Place the chicken breast in a Ziploc bag or glass bowl and pour in half of your marinade. Shake or toss to combine, then allow the chicken to marinate for at least 30 minutes and up to 24 hours, covered in the refrigerator.

Step 3. Prepare your veggies and toss/coat them in the remaining marinade.

Step 4. Heat your grill to medium-high heat. Place the veggies on the grill and cook in batches, flipping them once the edges are nicely charred or after about 5-6 minutes.

Step 5. Set grilled vegetables aside and frill your chicken about 5 minutes on each side, or until internal temperature reaches 165°F. Place chicken on your platter next to the veggies, and sprinkle with fresh chopped parsley if desired.

Enjoy!

❤Rachel

➡️ Rachel’s Tips for Best Results

Be sure to cut up your veggies into large enough pieces that won’t fall through your grill grates.

Start with uniform breasts. Trim fat, pound the thicker parts if needed to create uniformish pieces of meat. Do not over-pound the chicken.

Bring meat just to room temperature before grilling. I remove from refrigerator & give them 15 minutes on the counter in a single layer.

ALWAYS Grill chicken on a medium-HIGH heat, flipping only ONCE! Be sure to PREHEAT the grill before cooking.

Depending on the thickness of your breasts(this varies so greatly, I hesitate to post cooking time) about 4-7 minutes on the first side, 3-5 on the second.

Let meat rest 4-5 minutes before slicing.

Additional Cooking Methods

This recipe is great as a grilled chicken breast recipe, but you could also turn it into kebobs, alternating the meat and veggies, cook it in the air fryer, or cook it in the oven turning it into chicken and roast vegetables instead of grilled.

Best Vegetables for Grilling

I love zucchini on the grill, but there are loads of spring, summer, and fall veggies you can grill such as tomatoes, asparagus, sugar snap peas, squash, broccoli, cauliflower, and even bok choy.

Serving Suggestions

I mentioned at the top that this grilled chicken and veggies recipe is delicious with a side of our mayo-free potato salad, but here are a few other side dishes we recommend if you want something more than vegetables:

Close up of grilled garlic chicken and vegetables.

Recipe Faq’s

Can I use chicken thighs for this recipe?

Absolutely! If you have chicken thighs, they will also be great with this marinade. Some other options are skin on, bone in chicken breasts or thighs.

Can you grill chicken and vegetables together?

Yes! The only reason I grilled them separately is I was using an indoor grill that is slightly smaller. But if you have the space, it is perfectly safe to grill chicken and vegetables together.

Is grilled chicken and vegetables healthy?

It is! Grilling is a healthy way to cook because you don’t have to use any additional oil. Plus, the fat that is on the chicken and vegetables will drip off, leaving you with even leaner meat and veggies.