Chicken Recipe for Summer – Light, Zesty Lemon Herb Grilled Chicken with Veggies

When the temperature rises and you’re craving something fresh, this chicken recipe for summer hits all the right notes. It’s bright, zesty, and packed with flavor without heating up your entire kitchen.

I’ve been making this dish for years, especially when my garden is overflowing with zucchini and tomatoes. What do I love most? Everything cooks together, the prep is minimal, and it never feels heavy. Perfect for those evenings when you want something delicious but don’t want to spend hours cooking.

Why This Works So Well in Warm Weather

Unlike creamy casseroles or rich comfort foods, this chicken stays light and refreshing. The lemon and herbs create a marinade that keeps the meat juicy while adding tons of flavor. Plus, grilling (or roasting) means less mess and fewer dishes to clean up afterward.

The vegetables caramelize beautifully, getting those slightly charred edges that make everything taste better. You’re basically getting a complete meal in one go protein and veggies done at the same time.

Ingredients for Chicken Recipe for Summer

For the Chicken:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 3 tablespoons olive oil
• Juice of 2 lemons (plus zest from one)
• 3 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper to taste

For the Vegetables:

• 2 medium zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 pint cherry tomatoes
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• Fresh basil for garnish

Getting Everything Ready

First, let’s talk about the marinade. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, and thyme. Season generously with salt and pepper this is where your flavor comes from.

Add the chicken breasts to the bowl and turn them until they’re completely coated. If you have time, let them marinate for at least 30 minutes in the fridge. Honestly though, even 15 minutes makes a difference if you’re short on time.

While the chicken marinates, prep your vegetables. Toss them in a separate bowl with olive oil, salt, and pepper. Keep it simple you don’t want to overwhelm the fresh summer flavors.

Cooking It All Together

On the Grill

Preheat your grill to medium-high heat. This usually takes about 10 minutes. You want those grates nice and hot so the chicken gets those gorgeous char marks.

Remove the chicken from the marinade (don’t toss that liquid we’ll use it). Place the breasts on the grill and cook for 6-7 minutes per side. They’re done when the internal temperature hits 165°F. Meanwhile, brush them occasionally with the leftover marinade during the first few minutes of cooking for extra flavor.

For the vegetables, you have two options. Either thread them onto skewers or use a grill basket. Either way, they’ll need about 8-10 minutes, turning occasionally until they’re tender with nice charred spots.

Oven Method (Because Not Everyone Has a Grill)

No grill? No problem. This easy dinner family favorite works beautifully baked too.

Preheat your oven to 425°F. Place the marinated chicken in a large baking dish with the vegetables scattered around it. Drizzle everything with any remaining marinade.

Roast for 25-30 minutes until the chicken is cooked through and the vegetables are tender. Flip the veggies halfway through if you want even browning on all sides.

Little Tricks That Make a Big Difference

Pound the chicken breasts to an even thickness before marinating. This seems fussy, but it genuinely helps them cook evenly. Otherwise, you end up with dry edges and undercooked centers.

Additionally, let the chicken rest for 5 minutes after cooking. It keeps all those juices inside instead of running all over your cutting board.

Fresh lemon zest is non-negotiable here. That bright, citrusy punch just doesn’t happen with bottled juice alone.

Mix It Up

This recipe is incredibly forgiving, so feel free to swap things around based on what you have:

• Use chicken thighs instead of breasts for more moisture
• Try lime instead of lemon for a different citrus twist
• Add asparagus, eggplant, or summer squash to your vegetable mix
• Throw in some fresh rosemary or cilantro along with the oregano
• Make it spicier with red pepper flakes in the marinade

Serving Ideas

Slice the chicken and serve it over a bed of mixed greens for a light salad. Alternatively, pair it with some crusty bread to soak up all those delicious juices. Quinoa or couscous works great too if you want something more substantial.

I particularly love this with a cold glass of white wine on the patio. It’s one of those meals that just tastes like summer.

Leftovers Are Your Friend

Store any leftover chicken and vegetables in an airtight container in the fridge for up to 4 days. The chicken stays surprisingly moist, especially if you keep it whole rather than slicing it right away.

Reheat gently in a skillet over medium heat or in the microwave. Just don’t overdo it you want to warm it through, not cook it again.

Cold leftover chicken also makes fantastic sandwiches or wraps. Chop it up, add some greens and a little mayo or hummus, and you’ve got tomorrow’s lunch sorted.

Common Pitfalls to Dodge

Don’t overcrowd your grill or baking pan. If vegetables are piled on top of each other, they’ll steam instead of roast. Give them space to breathe and caramelize properly.

Similarly, avoid cooking the chicken straight from the fridge. Let it sit at room temperature for about 15 minutes before grilling or baking. This helps it cook more evenly.

And please, don’t skip the meat thermometer. Guessing leads to dry, overcooked chicken. Once you hit 165°F, you’re golden.

Why You’ll Keep Making This

Beyond being delicious, this dish just makes sense for busy weeknights. The prep is straightforward, cleanup is minimal, and you can easily double it if you’re feeding a crowd.

The marinade does most of the heavy lifting flavor-wise, so you don’t need complicated techniques or fancy ingredients. Just fresh, quality basics that let the chicken shine.

When you’re looking for a chicken recipe for summer that delivers on taste without the fuss, this is the one you’ll come back to again and again. It’s light enough for hot weather, satisfying enough for hungry families, and flexible enough to work with whatever’s fresh at your local market.