Assalamu Alaikum Peeps…Ramadan Mubarak to you all! As a busy British Bengali mum of four from London, I know how important it is to whip up something delicious, healthy, and quick for Iftar. After a long day of fasting, we all want a meal that’s satisfying but doesn’t leave us feeling heavy. That’s why I’m sharing my go-to Grilled Chicken and Veggies recipe – it’s packed with flavour, goodness, and is a hit with my little ones (and the husband, of course!).
This recipe is super simple, uses everyday ingredients, and is perfect for those evenings when you want something wholesome but don’t want to spend hours in the kitchen. Plus, it’s a great way to sneak in those veggies for the kids – win-win!
Grilled Chicken & Veggies Recipe
Ingredients (Serves 4-6)
- For the chicken:
- 4-6 boneless, skinless chicken thighs (or breasts if you prefer)
- 2 tbsp olive oil
- 2 tbsp yoghurt (plain or Greek)
- 1 tsp garlic paste (or 2 cloves, finely minced)
- 1 tsp ginger paste
- 1 tsp paprika
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder (adjust to taste)
- 1 tsp garam masala
- Juice of 1/2 lemon
- Salt to taste
- For the veggies:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 courgette, sliced into half-moons
- 1 red onion, cut into chunks
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- 1 tsp mixed herbs (or a pinch of oregano, thyme, and rosemary)
- Salt and pepper to taste
- To serve:
- Fresh coriander leaves, chopped
- Lemon wedges
- A dollop of minty yoghurt sauce (optional, but highly recommended!)
Method
- Marinate the chicken:
In a bowl, mix the olive oil, yoghurt, garlic paste, ginger paste, and all the spices (paprika, cumin, coriander, turmeric, chilli powder, garam masala, and salt). Add the lemon juice and give it a good stir. Throw in the chicken thighs and make sure they’re well-coated in the marinade. Cover and pop it in the fridge for at least 30 minutes (or overnight if you’re prepping ahead). - Prep the veggies:
While the chicken is marinating, chop all your veggies and toss them in a bowl with olive oil, mixed herbs, salt, and pepper. Keep it simple – the natural sweetness of the veggies will shine through!
Cooking Methods
1. Grilling (My Favourite!)
- Fire up your grill or grill pan to medium-high heat.
- Grill the chicken thighs for about 6-7 minutes on each side, or until they’re cooked through and have those gorgeous charred marks.
- Grill the veggies in the same pan or tray for about 5-7 minutes until they’re tender but still have a bit of crunch.
2. Oven Method (Great for Batch Cooking!)
- Preheat your oven to 200°C (180°C fan).
- Place the marinated chicken and veggies on a large baking tray lined with foil or parchment paper. Make sure everything is spread out evenly.
- Bake for 20-25 minutes, flipping the chicken and stirring the veggies halfway through. The chicken should be golden and cooked through, and the veggies tender and slightly caramelised.
3. Air Fryer (Quick and Crispy!)
- Preheat your air fryer to 190°C.
- Place the marinated chicken in the air fryer basket in a single layer (you may need to cook in batches). Air fry for 10-12 minutes, flipping halfway through.
- For the veggies, toss them in the air fryer basket and cook for 8-10 minutes, shaking the basket halfway through. They’ll come out beautifully crispy!
Serving Suggestions
Arrange the grilled chicken and veggies on a platter, sprinkle with fresh coriander, and add a few lemon wedges on the side. If you’re feeling fancy, whip up a quick minty yoghurt sauce by mixing yoghurt, a handful of chopped mint, a pinch of salt, and a squeeze of lemon. It’s the perfect cooling accompaniment to the smoky, spiced chicken.
Why We Love This Recipe
- Healthy and balanced: You’ve got your protein from the chicken and a rainbow of vitamins from the veggies.
- Quick and easy: Minimal prep and cooking time – ideal for busy mums like me!
- Kid-approved: My four little ones love the smoky flavour of the chicken, and they don’t even realise they’re eating their veggies. Mum win!
This dish is perfect for Iftar because it’s light yet filling, and the spices add a lovely warmth that’s so comforting after a day of fasting. Plus, it’s a great way to bring the family together around the table – something I always cherish during Ramadan.
So, give this recipe a try and let me know how it goes! And if you’ve got any little tweaks or additions, I’d love to hear them. Wishing you all a blessed Ramadan filled with love, peace, and plenty of delicious food.
Much love,
Shahena x 💕
P.S. Don’t forget to save some leftovers for Suhoor – this chicken tastes even better the next day! 😉