Mediterranean Grilled Chicken

Mediterranean Grilled Chicken is an easy, flavor-packed summer dinner made with juicy herb-marinated chicken breasts, charred zucchini, and sweet grilled corn. Bright lemon, garlic, and fresh herbs infuse every bite! Gluten-free.

Fresh and vibrant Mediterranean Grilled Chicken is simple enough for weeknights yet flavorful enough for summer entertaining. Bright lemon, garlic, and fresh herbs infuse the chicken with classic Mediterranean flavor, while charred corn and zucchini make it feel peak-season delicious!

The marinade does double duty here. It flavors the chicken while creating a quick finishing drizzle that ties the whole platter together. This meal is healthy, protein-packed, naturally gluten-free, and incredibly versatile for meal prep and easy al fresco dinners.

Ingredients

• Chicken: Skinless, boneless chicken breasts work best. It’s lean, high in protein, and quick-cooking!
• Fresh garlic: A key ingredient that adds bold, savory depth and aromatic flavor to the marinade.
• Fresh herbs: Use a combo of thyme, rosemary, and oregano, or one or two. Fresh herbs create a brighter, more vibrant taste than dried. The herbs bring earthy, fragrant Mediterranean flavor.
• Lemon zest and lemon juice: Add concentrated citrus aroma and brightness, giving the chicken a fresh, lively flavor.
• Olive oil: Helps carry the marinade’s flavors, keeps the chicken juicy, and promotes caramelization on the grill.
• Corn on the cob: Adds smoky sweetness and juicy texture that pair beautifully with the lemon-herb chicken.
• Zucchini or yellow squash: Become lightly charred and tender on the grill while adding freshness and balance to the meal.
• Smoked paprika, Aleppo, or red pepper flakes: Optional finishing spices that add warmth, subtle smokiness, or gentle heat.

How to Make Mediterranean Grilled Chicken Dinner

1. Mix the marinade. Add garlic, salt, pepper, herbs, and lemon zest to a large bowl and mix. Measure out 1 tablespoon of marinade and set it aside.

2. Marinate the chicken. Coat the outside of the chicken breast with the marinade by adding it to the bowl. Cover the bowl and let it marinate for a minimum of 30 minutes, or up to 2 days (in the fridge).

3. Grill the chicken. Preheat the grill to high heat and grease the grates. Remove the chicken breasts from the marinade, letting the excess oil drip off, then carefully place them on the grill. Reduce the heat to medium-high, close the grill lid, and cook for 5-6 minutes on each side.Reduce the heat and move to a cooler spot until the thickest part of the breast reaches an internal temperature of 160°F. When done, the meat will be opaque, not pink. Let rest for 5-10 minutes while grilling the corn and zucchini.

4. Grill the vegetables. Add the zucchini and corn cobs to a large bowl and toss with a little olive oil and salt (optional). Grill the corn for 8-10 minutes, turning every few minutes until lightly charred and tender. Grill the zucchini for 2-3 minutes per side (you can also use a grill pan if preferred).

5. Make the drizzling sauce. Mix lemon juice with the remaining marinade previously set aside (*not used for the chicken).

6. Serve. Slice the grilled chicken and arrange the veggies on a serving dish. Drizzle the sauce over the top.

Chef’s Tips

1. Use chicken thighs if you prefer. Follow the same directions up until grilling. Have a spray bottle with water handy for flare-ups. Using tongs, let the marinade drip off each piece, then transfer to the grill. If the grill flares, spray the flame out, careful not to spray the chicken. Grill each side for about 5-7 minutes, reduce the heat, then continue cooking until the internal temperature reaches 175F. Or finish the thighs in a warm oven so they don’t dry out.
2. Bring the chicken to room temperature before grilling. This helps the chicken cook more evenly and prevents dry edges.
3. Pat excess marinade off lightly before grilling. Too much oil dripping onto the grill can cause flare-ups.
4. Use two heat zones if possible. Sear the chicken over a higher heat for grill marks, then move to a cooler area to finish cooking gently.
5. Let the chicken rest before slicing. Resting helps retain moisture and keeps the meat tender, resulting in the most flavorful chicken!
6. Slice the chicken against the grain. This keeps every bite more tender and easier to eat.

Serving Suggestions

Serve Mediterranean Grilled Chicken over fluffy couscous, quinoa, farro, or rice. It’s also nice with warm pita bread and hummus or tzatziki for a Mediterranean-inspired spread!

Serve with a side of cucumber tomato salad, Caesar Salad, or Greek salad and grilled potatoes or French potato salad.

Storage & Reheating

Leftover grilled chicken and veggies can be stored in an airtight container in the refrigerator for up to 4 days. Add leftovers to soups, salads, wraps, grain bowls, or sandwiches!

Reheat gently in a skillet, oven, or microwave, or enjoy chilled in salads or wraps.

More Easy Grilled Chicken Recipes

Italian Grilled Chicken

Grilled Chicken Caprese

Grilled Chicken Shawarma Salad

Grilled Chipotle Chicken

Grilled Tandoori Chicken

Indonesian Grilled Sambal Chicken

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