Bold, bright, and built for summer.
This grilled chicken dish pairs Greek Out seasoned leg quarters with charred zucchini and onion, grilled lemon, crumbled feta, and toasted pistachios. Everything hits the grill. Everything gets better for it.
This is the kind of meal that makes people stop eating and ask what you put on it.
Why This Works
Greek Out is fresh ground weekly with real herbs and lemon peel. The moment it hits the chicken and the grill the volatile oils bloom and build a flavor that store-bought Greek seasoning — ground months or years ago — simply can't replicate.
Grilling the lemon cut-side down caramelizes the natural sugars and deepens the citrus flavor. Squeezing charred lemon over finished chicken is completely different from squeezing a raw one.
The balsamic glaze on the vegetables in the final two minutes adds a sweet acidic finish that ties the whole plate together.
Feta and pistachios at the end add salt, creaminess, and crunch without any extra cooking.
Ingredients
- 4 medium chicken leg quarters
- Extra virgin olive oil
- 1 lemon, halved
- 1 large onion, cut into thick ½ inch rounds
- 2 to 3 zucchinis, sliced lengthwise into thick strips
- 2 tbsp chopped pistachios
- 1 oz feta cheese
- Lucky Cajun Greek Out seasoning
- A splash of balsamic vinegar for brushing vegetables
Instructions
1. Marinate the Chicken
Sprinkle each side of your chicken leg quarters with 1 teaspoon of Lucky Cajun Greek Out. Drizzle with olive oil and rub thoroughly into the skin. Marinate overnight for the most flavor — the fresh ground herbs and lemon peel penetrate the skin during the rest and build flavor from the inside out.
2. Prep the Vegetables
Slice zucchinis lengthwise into thick strips. Cut onion into thick ½ inch rounds. Lightly coat both with olive oil and season generously with Greek Out. Set aside.
3. Fire Up the Grill
Preheat your grill to medium-high. If using wood or charcoal let the flames die down and the coals settle into a hot bed. Wood fire adds natural smoke that pairs beautifully with the herb-forward Greek Out seasoning.
4. Grill the Vegetables
Start with the vegetables. Grill until they develop solid char marks and begin to soften. Remove and set aside — they'll finish with the balsamic glaze later.
5. Grill the Chicken
Place chicken skin-side down but not directly over the flame to avoid flare-ups. Grill with the lid closed, flipping every 5 to 6 minutes. Cook until the skin is crisp and golden and a knife near the thigh bone shows clear juices running. Do not rush this — proper skin-on chicken needs time and indirect heat to render properly.
6. Grill the Lemon
Brush lemon halves with olive oil and place cut-side down on the grill for a few minutes until lightly charred. The heat concentrates and caramelizes the citrus — completely different from squeezing a raw lemon.
7. Finish the Vegetables
Brush grilled zucchini and onion with a small amount of balsamic vinegar and return to the grill for 1 to 2 minutes to lightly glaze. The balsamic adds sweetness and acid that balances the char.
8. Plate and Serve
Arrange the glazed vegetables on a platter. Top with crumbled feta, chopped pistachios, and a drizzle of olive oil. Serve the grilled chicken alongside. Squeeze the charred grilled lemon over the chicken just before serving.
Serve with crusty bread or a crisp summer salad.
Why Greek Out Beats Store-Bought Blends
Most store-bought Greek seasoning was ground months or years ago. By the time it reaches your kitchen the bold citrusy herb-packed flavor has already faded. That's why most big name blends rely on salt, sugar, fillers, anti-caking agents, and vague natural flavors just to taste like something.
Greek Out is different. Fresh ground every week. Sealed in resealable oxygen-reducing pouches. No fillers. No junk. Just real herbs, real lemon peel, and real flavor that shows up the moment it hits a hot grill.
Want to keep it even longer? Put it in the freezer. The packaging is built for it.
You wouldn't cook with stale bread or wilted herbs. Why settle for stale spices?
Variations With Other Lucky Cajun Blends
Spicier version: Add a pinch of Lucky Cajun Fiery Datil alongside Greek Out on the chicken for a fruity citrus heat that pairs naturally with the Mediterranean flavor profile.
Salt-free version: Use Lucky Cajun Salt-Free Cajun in place of Greek Out for a lower sodium build without losing fresh ground herb depth.
Blackened version: Swap Greek Out for Lucky Cajun Black Label on the chicken for a bolder smokier crust. Keep Greek Out on the vegetables for contrast.
FAQ
What is the best Cajun seasoning for grilled chicken?
It depends on the flavor direction. For Mediterranean style grilling Lucky Cajun Greek Out is built for this — real lemon peel and fresh ground herbs that bloom on the grill. For a bolder smokier profile Lucky Cajun Black Label or Black Beard's Smoke are excellent alternatives. All are sugar free fresh ground Cajun seasoning without fillers.
How long should chicken leg quarters marinate before grilling?
At least 2 hours, overnight is better. Chicken leg quarters have thicker skin and more surface area than breast — a longer marinate allows the fresh ground seasoning to penetrate properly and build flavor from the inside out.
Why grill chicken with the lid closed?
Closing the lid traps heat and creates an oven-like environment that cooks the chicken evenly without burning the skin over direct flame. Essential for larger cuts like leg quarters.
Why grill lemon cut-side down?
Grilling concentrates and caramelizes the natural sugars in the lemon, creating a deeper more complex citrus flavor than squeezing raw lemon. The char adds a slight bitterness that balances the sweetness perfectly.
What does balsamic vinegar do to grilled vegetables?
A light brush of balsamic in the final minutes adds sweetness and acidity that balances the char from the grill. It glazes slightly under heat and ties the vegetable flavors together.
Why use feta and pistachios on grilled vegetables?
Feta adds salt and creaminess. Pistachios add crunch and a mild buttery richness. Together they finish the plate without any additional cooking and add textural contrast that makes every bite more interesting.
What is Greek Out seasoning?
Lucky Cajun Greek Out is a fresh ground Mediterranean herb blend with real lemon peel, oregano, dill, marjoram, and savory. No artificial flavors, no sugar, no fillers. Ground fresh every week and stamped with a Born-On Date on every bag.
Can I freeze Lucky Cajun Greek Out seasoning?
Yes. The resealable oxygen-reducing packaging is built for freezer storage. Freezing extends the life of the volatile oils that carry the fresh herb flavor significantly longer than cabinet storage.
How do you season Cajun shrimp with Greek Out?
Season shrimp generously with Greek Out right before cooking over high heat. The lemon and herb notes pair naturally with shrimp — cook in under 5 minutes and pull the moment they curl and turn pink. Serve over the same grilled vegetables for a complete Mediterranean shrimp dish.
Is this recipe keto and paleo friendly?
Yes. Chicken, zucchini, onion, olive oil, lemon, feta, pistachios, and Lucky Cajun Greek Out are all naturally sugar free, grain free, and filler free.
Why Lucky Cajun
Fresh ground Greek seasoning blooms on a hot grill in a way that warehouse blends sitting on a shelf for 18 months simply cannot. Every Lucky Cajun bag ships with a Born-On Date so you know the herbs are still alive when they hit your chicken.
🌶️ Shop Lucky Cajun Greek Out
🌶️ Shop Lucky Cajun Black Label
🌶️ Shop the Best Sellers 4-Pack
Season overnight. Grill with the lid closed. Char the lemon. Finish with feta and pistachios.
That's Greek grilled chicken done right. 🌶️
