Name: Grilled Garlic and Herb Chicken and Veggies Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 1/2 lbs boneless skinless thin sliced chicken cutlets; 2 tablespoons Delallo garlic and herb veggie marinade; 1/2 teaspoon kosher salt; 1 lb asparagus (1 bunch, tough ends removed); 1 medium zucchini (8 ounces, sliced 1/4-inch thick); 1 medium yellow squash (sliced 1/4-inch thick); 1 red bell pepper (seeded and sliced into strips); Remaining amount of Delallo garlic and herb veggie marinade from the 3 ounce package; 3/4 teaspoon kosher salt; Black pepper, to taste; Olive oil cooking spray

Jump to Recipe· 3.9 from 2 reviews

I am so excited to share this Grilled Garlic and Herb Chicken and Veggies Recipe with you because it perfectly captures everything I love about easy, flavorful grilling. The tender chicken is infused with garlicky, herby goodness that pairs beautifully with a vibrant mix of grilled vegetables. Every bite feels like a celebration of fresh ingredients and simple techniques that come together in just minutes—a real go-to for family dinners or when I want something both healthy and satisfying.

Why You’ll Love This Grilled Garlic and Herb Chicken and Veggies Recipe

What really makes this recipe stand out to me is the incredible flavor balance. The garlic and herb marinade adds such a bright, savory punch without overpowering the natural taste of the chicken and veggies. When grilled, the edges get lightly charred, creating a delicious smoky note that elevates every bite. I appreciate how the marinade not only seasons the chicken but also doubles perfectly for the vegetables, creating a harmonious dish that’s bursting with flavor.

I also love how simple this recipe is to prepare. You just need a handful of fresh ingredients and a bit of patience while everything soaks up that gorgeous marinade. The actual cooking is quick, making it perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen. Plus, it’s so flexible—you can easily switch up the veggies or adjust the marinade to make this your own signature dish. It’s become a staple in my grilling rotation, especially for casual summer nights or celebratory gatherings.

Ingredients You’ll Need

The image shows a tray full of cooked vegetables on a grill. The tray holds three types of vegetables: sliced green zucchini and yellow squash round pieces, long green beans, and thin strips of red bell pepper. All vegetables are sprinkled with black pepper and herbs, giving them a speckled look. The green beans and red pepper strips lie mostly on top and around the round slices. A woman's hand is holding silver tongs above the tray. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

These ingredients might look simple, but each one plays a crucial role in ensuring your grilled chicken and veggies come out bursting with flavor, texture, and color. The marinade is the heart of the dish, while the fresh vegetables add that perfect crisp and char.

1 1/2 lbs boneless skinless chicken cutlets: Thin slices cook quickly and soak up marinade beautifully.
3 ounce package Delallo garlic and herb veggie marinade: This is your flavor powerhouse, giving both chicken and veggies a fresh, savory punch.
Kosher salt: Enhances all the natural flavors and balances the marinade perfectly.
1 lb asparagus: Adds a crisp, green element with a slightly earthy taste; trimming tough ends ensures tenderness.
1 medium zucchini: Sliced thin for quick grilling and tender texture.
1 medium yellow squash: Similar to zucchini, it adds color contrast and sweetness.
1 red bell pepper: For a pop of vibrant color and natural sweetness, sliced into strips for easy grilling.
Olive oil cooking spray: Keeps everything from sticking to the grill and helps achieve beautiful grill marks.

Directions

Step 1: Shake the garlic and herb veggie marinade package well to make sure the flavors are evenly mixed. Then, season your chicken cutlets with 1/2 teaspoon kosher salt. Add about 2 tablespoons of the marinade, rubbing it into each piece thoroughly. Let the chicken marinate in the fridge for at least 1 hour; I prefer letting it sit overnight for deeper flavor.

Step 2: While the chicken is marinating, add the remaining marinade to your prepped vegetables. Toss them gently to coat everything well so each bite will be herbaceous and garlicky.

Step 3: Preheat your grill to medium-high heat. Make sure the grill grates are clean and generously oiled to prevent sticking—this step always makes a huge difference to me when grilling delicate veggies and chicken.

Step 4: Spread the veggies evenly on a large grill tray or divide them into two smaller trays if needed. Sprinkle 3/4 teaspoon kosher salt and freshly ground black pepper over them. Grill, turning constantly to char the edges evenly, for about 8 minutes. When they’re perfectly browned and tender, transfer them to a platter to rest.

Step 5: Place the marinated chicken cutlets directly on the grill grates. Cook them for about 4 to 5 minutes per side until grill marks appear and the chicken is cooked through (internal temperature should reach 165°F). Once done, move them to the platter with your grilled veggies and get ready to serve this vibrant, tasty feast.

Servings and Timing

This Grilled Garlic and Herb Chicken and Veggies Recipe yields about 6 hearty servings, making it fantastic for families or small groups. The prep time, including marinating, is roughly 10 minutes active, plus at least 1 hour of marinating (or overnight, if you have the time). The grilling takes about 15 minutes total—8 minutes for the veggies and 8 to 10 minutes for the chicken (some overlap possible). Overall, you’re looking at around 1 hour and 30 minutes total if marinating for an hour, though active work is much less. No resting time needed beyond plating, so this comes together quickly once you’re ready to cook.

How to Serve This Grilled Garlic and Herb Chicken and Veggies Recipe

The image shows seven pieces of grilled chicken placed on a black grill. Each piece has visible dark grill marks creating a pattern of lines across the light golden-brown surface. The chicken pieces vary in size and thickness, with some larger and more oval and others smaller and rounder. The texture looks slightly rough with some charred spots, showing the cooking process. The background is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

I love serving this dish hot off the grill so that the herbs and garlic are still vibrant and the chicken stays juicy. For a complete meal, I often serve it alongside fluffy rice or a light quinoa salad—something neutral that lets the grilled flavors shine. Roasted baby potatoes tossed with olive oil and rosemary also pair beautifully with these grilled veggies and herby chicken.

For garnishing, a sprinkle of fresh chopped parsley or basil adds color and freshness just before serving. I sometimes drizzle a little good-quality extra virgin olive oil or a squeeze of lemon to brighten the plate even more. When plating, I like to arrange the chicken cutlets slightly overlapping the veggies for a colorful, inviting look that’s both rustic and elegant.

In terms of beverages, a crisp white wine like Sauvignon Blanc or a light rosé pairs exceptionally well with the garlic and herb flavors. For non-alcoholic options, sparkling water with lemon or a chilled iced tea complements the freshness beautifully. This recipe shines at casual weeknight dinners, weekend BBQs, or even holidays when you want something flavorful but fuss-free.

Variations

One of the reasons I love this Grilled Garlic and Herb Chicken and Veggies Recipe is how adaptable it is. If you want to switch up the protein, chicken thighs work wonderfully for a richer flavor and juicier texture. For a vegetarian twist, you can swap chicken for hearty portobello mushrooms or tofu marinated in the same mixture—grilled carefully to get that perfect char. For a gluten-free or paleo version, the recipe is naturally suited already since it contains no wheat or gluten ingredients.

If you want to experiment with flavors, try adding a splash of lemon juice or a pinch of smoked paprika to the marinade for a zesty or smoky kick. You could also grill seasonal vegetables like eggplant, cherry tomatoes, or sweet corn, which bring a different texture and sweetness to the plate. For an indoor cooking method, using a grill pan or broiler works well if you don’t have outdoor grilling access.

Finally, varying the marinade herbs is fun—thyme, oregano, or rosemary each give the chicken and veggies a unique twist. I sometimes mix fresh herbs in with the marinade to amp up the garden-fresh vibe. The possibilities are endless and I always encourage you to put your own spin on it!

Storage and Reheating

Storing Leftovers

Leftover grilled garlic and herb chicken and veggies store really well in an airtight container in the refrigerator. I recommend using glass or BPA-free plastic containers with tight-fitting lids to keep everything fresh. These leftovers will keep for up to 3 days, which makes it perfect for quick lunches or easy dinners later in the week.

Freezing

This dish can be frozen but I prefer to freeze the chicken and veggies separately for best results. Place cooled chicken and veggies in individual freezer-safe bags or airtight containers, removing as much air as possible to avoid freezer burn. They can stay frozen for up to 2 months. When you’re ready to eat, thaw them overnight in the fridge before reheating.

Reheating

To reheat, I find the best method is gently warming in a skillet over medium heat or under a broiler for a few minutes to restore the grill’s charred texture and keep the chicken juicy. Avoid microwaving if possible, as it can make the chicken rubbery and the veggies soggy. If you must microwave, use a lower power setting and cover loosely to retain moisture. Adding a little splash of olive oil or a squeeze of lemon after reheating refreshes the flavors nicely.

FAQs

Can I prepare the marinade from scratch instead of using store-bought?

Absolutely! You can make your own marinade using fresh garlic, olive oil, lemon juice, and herbs like parsley, oregano, and thyme. Whisk together minced garlic, chopped herbs, olive oil, a splash of vinegar or lemon juice, salt, and pepper. This homemade version can add even more freshness and control over ingredients if you prefer.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer—the internal temperature should reach 165°F (75°C). If you don’t have one, look for clear juices running out when you cut into the thickest part and no pink meat inside. The chicken should feel firm but still juicy.

Can I use frozen vegetables for this recipe?

While fresh vegetables grill best because they get that nice char and retain their texture, you can use frozen veggies if needed. Just make sure to thaw and pat them dry thoroughly before marinating and grilling to avoid excess water, which can cause steaming instead of grilling.

Is it okay to marinate the chicken longer than overnight?

Generally, marinating up to 24 hours is ideal for maximum flavor without breaking down the chicken too much. Beyond that, the acid in the marinade can start to change the texture, making the meat mushy. For best results, stick to 1 to 24 hours.

Can I grill the chicken and veggies together on the same tray?

You can, but I prefer using separate trays or grilling the veggies first because they cook at slightly different rates. Chicken cutlets cook quickly and need direct heat, while veggies benefit from slower, steady grilling and frequent turning to avoid burning. Separating them helps achieve perfect doneness for both.

Conclusion

I can honestly say this Grilled Garlic and Herb Chicken and Veggies Recipe is one of my all-time favorites because it combines incredible flavor with effortless prep and cooking. Whether you’re feeding family, entertaining friends, or just craving a delicious and wholesome meal, this recipe hits all the right notes. I can’t wait for you to try it and make it a new staple in your kitchen like I have!