This is summer grilling the way we love it. One big, colourful platter in the middle of the table with a little bit of everything for everyone to dig into. This Mediterranean grilled chicken platter hits every single note, bringing together juicy lemon-oregano chicken thighs, charred vegetables, creamy whipped feta tzatziki, warm flatbread and an aromatic herb lemon oil spooned over everything at the end.
By utilizing two cooking zones on the grill, we lock in deep caramelization on the vegetables while keeping the chicken tender and moist. Everything comes together on one massive sharing board served with warm, grilled flatbreads so everyone can build their own plates.
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Why We Love This Recipe
- Seamless Entertaining: Every component can be prepped in advance, leaving only quick assembly at the grill.
- Balanced Heat & Texture: Sweet, caramelized vegetables meet juicy dark meat chicken, all cut through by bright lemon oil and cool, tangy tzatziki.
- Dual-Zone Precision: Designed specifically for two-zone griddle or gas grill setups, ensuring crisp vegetable edges without burnt chicken.
- Crowd-Friendly Customization: Guests can build their own flatbread wraps or graze off the board family-style.
What is Whipped Feta Tzatziki?
Our Whipped Feta Tzatziki is a vibrant fusion dip that combines the thick, tangy richness of Greek yogurt and grated cucumber with smooth, salty whipped feta cheese. It acts as both a cooling sauce for hot grilled meats and a rich dip for charred flatbreads.
Ingredients
Lemon-Oregano Chicken
- Boneless, skinless chicken thighs
- Olive oil
- Red wine vinegar
- Dijon mustard
- Garlic
- Sweet paprika
- Smoked paprika
- Dried oregano
- Lemon zest
- Kosher salt
- Black pepper
Grilled Vegetables
- Zucchini
- Kosher salt (for purging zucchini water)
- Mini sweet peppers
- Red onions
- Broccolini
- Marinated artichoke hearts
- Lemons
- Olive oil
- Black pepper
Creamy Whipped Feta Tzatziki
Herb Lemon Oil
- Olive oil
- Red wine vinegar
- Lemon juice
- Lemon zest
- Fresh flat-leaf parsley
- Fresh dill
- Fresh mint
- Aleppo pepper
- Kosher salt
For Assembly & Serving
- Pistachios
- Fresh parsley, dill, and mint leaves
- Flaky sea salt
- Flatbreads or warm pita rounds (Try our Homemade Grilled Flatbread Recipe)
See recipe card below for quantities.
Instructions
Marinate the Chicken
In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, grated garlic, sweet paprika, smoked paprika, dried oregano, lemon zest, salt, and black pepper.
Add the chicken thighs and toss until every piece is thoroughly coated.
Cover tightly and refrigerate for at least 2 hours, up to 8 hours.
Remove the chicken from the refrigerator 20 to 30 minutes prior to grilling to take off the chill.
Prep the Vegetables
Zucchini: Slice lengthwise into ⅜-inch (1 cm) planks. Lightly salt both sides and place on a rack or paper towel-lined sheet pan for 20 to 30 minutes to draw out excess moisture. Pat completely dry with paper towels. Brush lightly with olive oil and sprinkle with black pepper. Do not add extra salt.
Red Onions: Peel and cut into 6 wedges, keeping the root base intact so the layers hold together on the grates. Brush lightly with olive oil.
Mini Sweet Peppers: Leave whole. Lightly brush with olive oil.
Broccolini: Trim any woody ends. Brush stems and florets lightly with olive oil.
Artichokes: Drain thoroughly in a colander. Pat completely dry with paper towels. Brush lightly with olive oil if they appear dry.
Lemons: Cut in half across the middle. Brush the cut surfaces lightly with olive oil.
Prepare the Herb Lemon Oil
In a small bowl or liquid measuring cup, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, lemon zest, chopped parsley, dill, mint, Aleppo pepper, and kosher salt.
Set aside at room temperature so the herbs infuse the oil.
Setup & Preheat the Grill
Preheat your grill on HIGH with the lid closed for 15 minutes.
Scrape the cooking grates completely clean with a grill brush.
Adjust your burners to set up two distinct temperature zones:
- Medium Zone: 400°F to 425°F (204°C to 218°C)
- Medium-High Zone: 450°F to 475°F (232°C to 246°C)
Lightly oil the grates using tongs and an oiled paper towel.
Thread the Skewers
Thread the marinated chicken thighs onto flat metal skewers, folding each thigh back on itself to form tight, uniform blocks of meat.
➡️TIP: If using round skewers, thread two skewers parallel through each row of meat to stop the chicken from spinning when flipped.
Grill the Vegetables
Red Onions: Grill over the Medium Zone for 4 to 5 minutes per side until softened with pronounced grill marks. Move to indirect heat if they char too quickly.
Mini Sweet Peppers: Grill over the Medium-High Zone for 6 to 8 minutes, turning frequently until skins are blistered and tender.
Broccolini: Grill over the Medium Zone for 4 to 5 minutes, turning occasionally until stems are crisp-tender and florets get slightly charred.
Zucchini: Grill over the Medium-High Zone for 2 to 3 minutes per side until softened with strong grill marks.
Transfer all cooked vegetables to a large platter and cover loosely with foil to keep warm.
Grill the Chicken
Lay the chicken skewers across the Medium-High Zone.
Grill for 10 to 12 minutes total, turning every 2 to 3 minutes to develop an even crust. If flare-ups occur, shift the skewers over to the cooler indirect zone until flames settle.
After 6-8 minutes of grilling the chicken, add the artichokes, lemon halves and flatbreads.
Grill the Artichokes, Lemons & Flatbreads
Finish the quick-cooking items:
Artichokes: Place over the Medium Zone for 2 to 3 minutes per side until caramelized at the edges and heated through.
Lemons: Place cut-side down on the Medium-High Zone for 3 to 4 minutes until deeply caramelized and charred.
Flatbreads: Place on the Medium Zone for 45 to 60 seconds per side until warm, soft, and marked. Wrap in a clean kitchen towel to hold moisture.
Finish Grilling the Chicken
Pull the chicken off the grill when an instant-read thermometer inserted into the thickest part registers 168°F to 170°F (76°C to 77°C).
Transfer to a clean tray and tent loosely with foil. Allow to rest for 5 minutes. Carryover cooking will bring the internal temperature to 172°F-175°F (78°C-79°C), keeping dark meat juicy and perfectly cooked.
Assemble the Mediterranean Grilled Chicken Platter
Arrange the grilled zucchini planks, sweet peppers, broccolini, red onion wedges, and caramelized artichokes in overlapping sections across the platter or board.
Slide the chicken off the skewers (or leave on for presentation) and nestle among the vegetables.
Spoon the Herb Lemon Oil generously over the grilled chicken and vegetables.
Serve with a bowl of cold Creamy Whipped Feta Tzatziki. Top with toasted pistachios, fresh parsley, dill, and mint leaves.
Finish with a light pinch of flaky sea salt. Serve immediately with warm flatbread wedges and charred lemon halves for squeezing over top.
Tips, Substitutions & Serving Suggestions
Pro Tips
- Purging Zucchini Water: Salting the zucchini beforehand pulls out water through osmosis. Drying it thoroughly ensures the squash sears and caramelizes rather than steaming on the grates.
- Artichoke Management: Marinated artichokes are already cooked; your goal on the grill is purely edge-charring for smoky depth.
Smart Substitutions
- Proteins: Boneless, skinless chicken breasts can be substituted, but pull them off the grill strictly at 160°F (71°C) to allow carryover heat to bring them to 165°F (74°C) without drying out.
- Greens: Swap broccolini for fresh asparagus or grilled green beans using a vegetable grill basket.
Pairings & Serving Suggestions
- Pair this platter with a side of Greek-Style Lemon Potato Wedges or a fresh cucumber-tomato salad.
- For beverage pairings, serve alongside a dry Greek white wine or an icy glass of herb-infused lemonade.
Love this Mediterranean Grilled Chicken Recipe? Try These Next:
- Loaded Chicken Souvlaki Pitas with Greenhouse Salad
- Greek Lemon Oregano Pork Roast with Fingerling Potatoes
- Greek-Style Lemon Potato Wedges with Whipped Feta
- Charcoal-Grilled PEI Lobster with Warm Garlic Oil
📖 Recipe
Mediterranean Grilled Chicken & Vegetable Platter
Ingredients
➡️Note About Scaling the Recipe: When scaling to 2X or 3X, the light grey ingredient notes and the instructions remain unchanged. Please adjust as needed.
Lemon-Oregano Chicken
- 2 lb boneless, skinless chicken thighs, trimmed 900 g
- 3 tablespoon extra virgin olive oil
- 2 teaspoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic finely grated
- 1 tablespoon sweet paprika
- ½ teaspoon smoked paprika
- 2 teaspoon dried oregano
- 1 teaspoon finely grated lemon zest
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Grilled Vegetables
- 2 medium zucchini
- 2 teaspoon kosher salt for purging zucchini water
- 12 mini sweet peppers kept whole
- 2 medium red onions cut into 6 root-attached wedges
- 2 bunches broccolini about 17 individual stems, trimmed
- 1 jar marinated artichoke hearts 12 oz / 340 mL, well drained
- 2 lemons halved
- 2 tablespoon extra virgin olive oil
- Freshly ground black pepper to taste
Creamy Whipped Feta Tzatziki
- 1 batch Zimmy's Nook Creamy Whipped Feta Tzatziki Drain cucumbers thoroughly prior to whipping
Herb Lemon Oil
- ⅓ cup extra virgin olive oil
- 2 teaspoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 2 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh mint
- ¼ teaspoon Aleppo pepper
- ½ teaspoon kosher salt
For Assembly & Serving
- ⅓ cup shelled pistachios lightly toasted and roughly chopped
- Fresh parsley dill, and mint leaves, for garnish
- Flaky sea salt for finishing
- 6-8 Mediterranean flatbreads or warm pita rounds Try our Homemade Grilled Flatbread Recipe
Instructions
Marinate the Chicken
- In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, grated garlic, sweet paprika, smoked paprika, dried oregano, lemon zest, salt, and black pepper.
- Add the chicken thighs and toss until every piece is thoroughly coated.
- Cover tightly and refrigerate for at least 2 hours, up to 8 hours.
- Remove the chicken from the refrigerator 20 to 30 minutes prior to grilling to take off the chill.
Prep the Vegetables
- Zucchini: Slice lengthwise into ⅜-inch (1 cm) planks. Lightly salt both sides and place on a rack or paper towel-lined sheet pan for 20 to 30 minutes to draw out excess moisture. Pat completely dry with paper towels. Brush lightly with olive oil and sprinkle with black pepper. Do not add extra salt.
- Red Onions: Peel and cut into 6 wedges, keeping the root base intact so the layers hold together on the grates. Brush lightly with olive oil.
- Mini Sweet Peppers: Leave whole. Lightly brush with olive oil.
- Broccolini: Trim any woody ends. Brush stems and florets lightly with olive oil.
- Artichokes: Drain thoroughly in a colander. Pat completely dry with paper towels. Brush lightly with olive oil if they appear dry.
- Lemons: Cut in half across the middle. Brush the cut surfaces lightly with olive oil.
Prepare the Herb Lemon Oil
- In a small bowl or liquid measuring cup, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, lemon zest, chopped parsley, dill, mint, Aleppo pepper, and kosher salt.
- Set aside at room temperature so the herbs infuse the oil.
Setup & Preheat the Grill
- Preheat your grill on HIGH with the lid closed for 15 minutes.
- Scrape the cooking grates completely clean with a grill brush.
- Adjust your burners to set up two distinct temperature zones:Medium Zone: 400°F to 425°F (204°C to 218°C)Medium-High Zone: 450°F to 475°F (232°C to 246°C)
- Lightly oil the grates using tongs and an oiled paper towel.
Thread the Skewers
- Thread the marinated chicken thighs onto flat metal skewers, folding each thigh back on itself to form tight, uniform blocks of meat.
Grill the Vegetables
- Red Onions: Grill over the Medium Zone for 4 to 5 minutes per side until softened with pronounced grill marks. Move to indirect heat if they char too quickly.
- Mini Sweet Peppers: Grill over the Medium-High Zone for 6 to 8 minutes, turning frequently until skins are blistered and tender.
- Broccolini: Grill over the Medium Zone for 4 to 5 minutes, turning occasionally until stems are crisp-tender and florets get slightly charred.
- Zucchini: Grill over the Medium-High Zone for 2 to 3 minutes per side until softened with strong grill marks.
- Transfer all cooked vegetables to a large platter and cover loosely with foil to keep warm.
Grill the Chicken
- Lay the chicken skewers across the Medium-High Zone.
- Grill for 10 to 12 minutes total, turning every 2 to 3 minutes to develop an even crust. If flare-ups occur, shift the skewers over to the cooler indirect zone until flames settle.
- After 6-8 minutes of grilling the chicken, add the artichokes, lemon halves and flatbreads.
Grill the Artichokes, Lemons & Flatbreads
- Finish the quick-cooking items:
- Artichokes: Place over the Medium Zone for 2 to 3 minutes per side until caramelized at the edges and heated through.
- Lemons: Place cut-side down on the Medium-High Zone for 3 to 4 minutes until deeply caramelized and charred.
- Flatbreads: Place on the Medium Zone for 45 to 60 seconds per side until warm, soft, and marked. Wrap in a clean kitchen towel to hold moisture.
Finish Grilling the Chicken
- Pull the chicken off the grill when an instant-read thermometer inserted into the thickest part registers 168°F to 170°F (76°C to 77°C).
- Transfer to a clean tray and tent loosely with foil. Allow to rest for 5 minutes. Carryover cooking will bring the internal temperature to 172°F-175°F (78°C-79°C), keeping dark meat juicy and perfectly cooked.
Assemble the Mediterranean Grilled Chicken Platter
- Arrange the grilled zucchini planks, sweet peppers, broccolini, red onion wedges, and caramelized artichokes in overlapping sections across the platter or board.
- Slide the chicken off the skewers (or leave on for presentation) and nestle among the vegetables.
- Spoon the Herb Lemon Oil generously over the grilled chicken and vegetables.
- Serve with a bowl of cold Creamy Whipped Feta Tzatziki. Top with toasted pistachios, fresh parsley, dill, and mint leaves.
- Finish with a light pinch of flaky sea salt. Serve immediately with warm flatbread wedges and charred lemon halves for squeezing over top.
💬Tried this Recipe?
- We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.
Notes
Tips, Substitutions & Serving Suggestions
Pro Tips
- Purging Zucchini Water: Salting the zucchini beforehand pulls out water through osmosis. Drying it thoroughly ensures the squash sears and caramelizes rather than steaming on the grates.
- Artichoke Management: Marinated artichokes are already cooked; your goal on the grill is purely edge-charring for smoky depth.
Smart Substitutions
- Proteins: Boneless, skinless chicken breasts can be substituted, but pull them off the grill strictly at 160°F (71°C) to allow carryover heat to bring them to 165°F (74°C) without drying out.
- Greens: Swap broccolini for fresh asparagus or grilled green beans using a vegetable grill basket.
Pairings & Serving Suggestions
- Pair this platter with a side of Greek-Style Lemon Potato Wedges or a crisp cucumber-tomato salad.
- For beverage pairings, serve alongside a dry Greek white wine or an icy glass of herb-infused lemonade.
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