St. John’s is a time to enjoy outdoor grilling with good friends, and this dish is one of my absolute favorites for the occasion. It’s both easy to make and full of flavor.
The herb marinade gives juicy chicken an incredibly fresh taste, and if you’re like me and love herbs, you’ll simply love how these flavors come alive here.
The great thing about this dish is you can vary the vegetables based on what you have available. I’ve used cherry tomatoes, bell peppers, and squash, but there are no limits!
Feel free to serve this dish with a good piece of bread, or try it with our Scrambled Eggs with Smoked Salmon, Asparagus and Dill on Sourdough for a delightful combination.
Variants & Tips
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Serving Suggestions
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Frequently Asked Questions
How can I prepare this without a grill?
You can use a grill pan on the stove. Preheat it well before cooking the chicken and vegetables.
Can I make this vegetarian?
Absolutely! You can use halloumi or tofu instead of chicken. Just make sure to marinate well.
How long can I store the herb marinade?
The herb marinade can be stored in an airtight container in the refrigerator for up to a week.
How do I know if the chicken is done?
The chicken is cooked through when the juices run clear, and the meat is no longer pink.
Can I use dried herbs for the marinade?
Fresh herbs are best for flavor, but you can use dried. Increase the amount a bit if doing so.
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