Bold, bright, and built for summer.
This grilled chicken recipe 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 Mediterranean grilled chicken that makes people stop eating and ask what you put on it.
Why This Works
Lucky Cajun Greek Out is fresh ground weekly with real herbs and lemon peel. Crack the bag open and it hits you immediately — bright lemon, oregano, and dill, still alive. 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.
Fresh ground seasoning is the real difference-maker on the grill, not just the marinade time. Grill heat is intense and fast, and a seasoning that's already gone flat has nothing left to give at that moment. Fresh ground Greek Out still carries its volatile oils, so it blooms the second it hits hot skin or a charred zucchini strip — you can smell the herbs lift off the grates before the chicken is even done. That's what separates lemon herb grilled chicken that tastes vivid from one that just tastes like salt and smoke.
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
- Fresh ground 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 fresh ground 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 Original 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 marinade for grilled chicken?
A marinade built on fresh ground seasoning, olive oil, and time. Greek Out mixed with olive oil and rubbed under and over the skin, left overnight, penetrates deeper and blooms more fully than any bottled marinade with seasoning that's already gone flat.
How long should you marinate chicken 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.
What temperature should grilled chicken thighs reach?
165°F internal at the thickest part, away from the bone. For skin-on thighs and leg quarters, grill over indirect medium-high heat with the lid closed until the juices run clear and the skin is crisp and golden.
Can I use chicken breasts instead of leg quarters?
Yes, though cook time and moisture management change. Breasts cook faster and dry out more easily than leg quarters, so watch them closely and pull at 165°F. The same Greek Out marinade and grilling method apply.
What sides go with Greek grilled chicken?
Crusty bread or a crisp summer salad round out the meal simply. The charred balsamic-glazed zucchini and onion with feta and pistachios in this recipe already function as a full side on their own.
What is the best Cajun seasoning for grilled chicken?
It depends on the flavor direction. For Mediterranean grilled chicken, 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, Black Label or Black Beard's Smoke are excellent alternatives. All are sugar-free, fresh ground Cajun seasoning without fillers.
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?
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.
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 Out blooms on a hot grill in a way that warehouse blends sitting on a shelf for 18 months simply cannot — the aroma lifts off the grates the moment it hits the heat. Every Lucky Cajun bag ships with a Born-On Date so you know the herbs are still alive when they hit your chicken.
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Season overnight. Grill with the lid closed. Char the lemon. Finish with feta and pistachios.
That's Greek grilled chicken done right. 🌶️
