Jul 14 2026
Restaurants›Dry Creek Grill›Est. Grill 2012 Recipe

Est. Grill 2012 Recipe

Inspired by Dry Creek Grill
Time1h
Serves4

Make Est. Grill 2012 Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Grilled Chicken

Grilled Vegetables

Garlic Herb Sauce

Method

Grilled Chicken

  1. 1

    Prepare the Marinade

    In a bowl, mix together olive oil, garlic powder, paprika, salt, black pepper, and fresh lemon juice.

  2. 2

    Marinate the Chicken

    Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2 hours.

  3. 3

    Grill the Chicken

    Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).

Grilled Vegetables

  1. 4

    Prepare the Vegetables

    Slice the bell peppers, zucchini, and red onion into bite-sized pieces.

  2. 5

    Season the Vegetables

    In a bowl, toss the sliced vegetables with olive oil, salt, and black pepper until well coated.

  3. 6

    Grill the Vegetables

    Place the seasoned vegetables on the grill, using a grill basket if necessary. Grill for about 8-10 minutes, turning occasionally, until tender and slightly charred.

Garlic Herb Sauce

  1. 7

    Mix the Sauce

    In a small bowl, combine Greek yogurt, chopped parsley, minced garlic, lemon juice, salt, and black pepper. Stir until well mixed.

  2. 8

    Serve

    Serve the grilled chicken and vegetables with a generous drizzle of garlic herb sauce on top.

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