This Mediterranean Grilled Chicken and Zucchini recipe is a perfect combination of bright, tangy flavors and smoky, grilled goodness. With its juicy chicken, tender zucchini, and a hint of lemon and herbs, this dish takes your taste buds on a trip. It’s a healthy, vibrant meal that's as delightful for weeknight dinners as it is for weekend barbecues.
Mediterranean Grilled Chicken and Zucchini
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Marinating 30 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course
Cuisine Mediterranean
For the Marinade
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice about 1 lemon
- 2 teaspoons lemon zest
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes optional
- Salt and black pepper to taste
For the Chicken and Zucchini
- 4 boneless skinless chicken breasts or thighs
- 3 medium zucchini sliced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
- Lemon wedges for serving
Prepare the Marinade
In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, paprika, cumin, crushed red pepper flakes, salt, and pepper.
Marinate the Chicken
Place the chicken in a zip-top bag or shallow dish. Pour half of the marinade over the chicken, ensuring it’s well-coated. Reserve the remaining marinade for the zucchini. Marinate the chicken in the fridge for at least 30 minutes (or up to 4 hours for deeper flavor).
Prep the Zucchini
About 15 minutes before you grill the zucchini, brush the zucchini slices with olive oil and season with salt and pepper. Drizzle the reserved marinade over the zucchini for added flavor. Don’t leave the zucchini in the marinade for more than 15 minutes to avoid the veggie getting too soft.
Preheat the Grill
Heat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Grill the Chicken
Place the marinated chicken on the grill. Cook for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove and let it rest for 5 minutes.
Grill the Zucchini
While the chicken rests, grill the zucchini for 2–3 minutes per side until tender and slightly charred.
Serve and Garnish
Plate the grilled chicken and zucchini together. Garnish with fresh parsley and serve with lemon wedges for an extra burst of citrus.
Pairings
- Side Dish: Serve alongside couscous, quinoa, or a Mediterranean salad.
- Drink: Pair with a crisp white wine like Sauvignon Blanc or a refreshing cucumber-infused water.
- Sauce: A dollop of tzatziki or hummus elevates the dish beautifully.
FAQs
1. Can I use chicken thighs instead of breasts?
Absolutely! Thighs are juicier and more forgiving on the grill. Adjust cooking time as they may cook faster than breasts.
2. Should I use skin-on chicken?
While this recipe is designed for boneless, skinless cuts, bone-in or skin-on chicken can also be used. Just be sure to extend the cooking time and monitor for doneness.
3. What’s the best way to avoid dry chicken?
Marinating adds moisture, but don’t overcook! Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
4. Can I make this without a grill?
Yes! Use a grill pan on the stovetop or broil the chicken and zucchini in the oven for similar results.
