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Grilled Rosemary Lemon Chicken with Mediterranean Vegetables

Grilled chicken breast with vegetables on a white plate on a wooden table
Grilled Rosemary Lemon Chicken with Mediterranean Vegetables

Ingredients

โ—2 lbs boneless skinless chicken thighs
โ—3 tbsp olive oil
โ—Zest + Juice of 1 Lemon
โ—2 Sprigs Fresh Rosemary
โ—Monument Grills Texas Chicken Rub to Taste
โ—3 Bell Peppers (mixed colors)
โ—2 Zucchini
โ—1 Red Onion
โ—1 Lemon

Preparation

1. In a bowl, mix together chicken, olive oil, Monument Grills Texas Chicken Rub, lemon zest, lemon juice, and rosemary. Marinate for 30 minutes to 2 hours.
2. Prep the vegetables by slicing bell peppers, zucchini, red onion, and lemon in half. Set aside.
3. Preheat the grill to mediumโ€‘high heat. Turn on the Sear Zone to High.
4. Place the marinated chicken directly on the Sear Zone. Sear 2โ€“3 minutes per side to build deep char marks.
5. Reduce direct heat, close the lid and cook until the internal temperature reaches 165ยฐF.
6. Meanwhile, spread the vegetables across the grates. Grill 8โ€“10 minutes, flipping occasionally, until lightly charred and vibrant.
7. Chop the vegetables into bite size pieces and mix together on a plate.
8. Slice the chicken into strips. Plate on top of the vegetables.
9. Finish with grilled lemon halves.