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Heartwarming cookout spread featuring summer dishes for family gatherings.

Heart-Warming Cookout Spread

A colorful and flexible cookout spread featuring marinated grilled chicken, veggie skewers, corn and black bean salad, and a creamy yogurt-herb dip, perfect for feeding a crowd without stress.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Grilling, Main Course, Salad
Cuisine American, BBQ
Servings 6 servings
Calories 450 kcal

Ingredients
  

For the marinated grilled chicken

  • 2 pounds Boneless skinless chicken thighs or breasts Thighs are preferred for juiciness
  • 1 cup Plain Greek yogurt
  • 3 tablespoons Olive oil Plus more for grilling
  • 3 tablespoons Fresh lemon juice
  • 4 cloves Garlic, minced
  • 2 teaspoons Smoked paprika
  • 2 teaspoons Dried oregano
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper

For the veggie skewers

  • 3 each Bell peppers All colors
  • 1 each Red onion
  • 1 each Zucchini or yellow squash
  • 1 pint Cherry tomatoes
  • 1 cup Mushrooms (optional) Adds great flavor
  • 3 tablespoons Olive oil
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1/2 teaspoon Garlic powder

For the corn & black bean salad

  • 2 cups Fresh or frozen corn Grilled or pan-charred preferred
  • 1 can Canned black beans, rinsed and drained
  • 1 pint Cherry tomatoes, halved
  • 1/2 each Red onion, finely chopped
  • 1/4 cup Cilantro, chopped
  • 2 tablespoons Lime juice
  • 2 tablespoons Olive oil
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper

For the yogurt-herb dip

  • 1 cup Plain Greek yogurt
  • 1/4 cup Fresh herbs (dill, parsley, cilantro) Or any herbs you have
  • 2 cloves Garlic, grated or finely minced
  • 2 tablespoons Lemon juice or lime juice
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper

Optional extras

  • 4 cups Mixed greens or a simple salad mix
  • 6 each Warm tortillas or pita
  • 2 cups Cooked rice or quinoa For meal prep bowls later
  • 2 each Avocado slices

Instructions
 

Marinating the chicken

  • Stir Greek yogurt, olive oil, lemon juice, garlic, smoked paprika, oregano, salt, and pepper in a large bowl.
  • Toss in the chicken, coat well, cover, and let it marinate in the fridge for at least 30 minutes, ideally 2–4 hours or overnight.

Preparing the veggies

  • Chop bell peppers, onion, zucchini, and mushrooms into bite-sized pieces.
  • Thread veggies onto skewers, alternating colors, and drizzle with olive oil, salt, pepper, and garlic powder.

Making the corn & black bean salad

  • In a large bowl, combine corn, black beans, cherry tomatoes, red onion, and cilantro.
  • Whisk lime juice, olive oil, cumin, salt, and pepper in a small bowl, then pour over the salad and toss.

Preparing the yogurt-herb dip

  • Combine Greek yogurt, chopped herbs, garlic, lemon or lime juice, salt, and pepper in a small bowl.
  • Stir until creamy, adding a teaspoon of water or olive oil if too thick.

Grilling

  • Preheat the grill to medium-high. Shake off excess marinade from the chicken.
  • Grill chicken for about 5–7 minutes per side until cooked through.
  • Grill veggie skewers for about 8–12 minutes, turning occasionally.
  • Let the chicken rest for about 5 minutes before slicing.

Serving

  • Serve everything family-style, allowing guests to build their own plates.

Notes

You can marinate the chicken a night before and chop the veggies earlier in the day. Leftovers can be stored separately for 3-4 days.
Keyword Cookout, Grilled Chicken, Healthy Recipes, Meal Prep, Veggie Skewers