Herb-Marinated Grilled Chicken with Seasonal Vegetable Skewers
Get ready for the weekend with this Herb-Marinated Grilled Chicken with Seasonal Vegetable Skewers—a grilling favorite that’s light, herby, and bursting with flavor! The chicken is soaked in a fresh blend of olive oil, garlic, lemon, rosemary, and thyme for maximum taste, then grilled to perfection. Paired with skewers of spring vegetables like zucchini, bell peppers, and red onion, this meal is colorful, festive, and fun to make. Great for outdoor dining or a casual Friday night dinner, this dish brings people together. Use extra grilled veggies in wraps or salads throughout the weekend!
Ingredients
4 boneless, skinless chicken breasts
2 tbsp olive oil
Juice and zest of 1 lemon
2 cloves garlic, minced
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
Salt and pepper to taste
For the veggie skewers:
1 medium zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, quartered
1 tbsp olive oil
Salt and pepper
Wooden skewers, soaked in water
Instructions
1
In a bowl, whisk together olive oil, lemon juice, zest, garlic, rosemary, thyme, salt and pepper.
2
Add chicken, toss to coat, and marinate for 30 minutes.
3
Toss veggies in olive oil, salt, and pepper.
4
Thread veggies onto skewers, alternating colors.
5
Grill chicken over medium heat, 6–7 minutes per side.
I like to poach my chicken to fully cook it than mark the chicken on the grill. This can be done a day ahead.
6
Grill skewers until lightly charred and tender (8–10 minutes), turning occasionally.
Tags:
#FamilyDinner#FreshEats#GrilledChicken#HealthyBBQ#HerbMarinated#SpringGrilling#WeekendGrillingChefBryanCookingwithchefbryanKUTV
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