Prep the marinade: In a large bowl, whisk 1/4 cup olive oil, lemon zest, lemon juice, garlic, parsley, oregano or thyme, smoked paprika, cumin, red pepper flakes (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper.

Marinate the chicken: Pat chicken dry. Add to the bowl and toss to coat. Cover and refrigerate for 20–45 minutes. Longer adds flavor, but don’t exceed 2 hours for lemon-based marinades on chicken breast.

Prep the veggies: In a second bowl, toss peppers, zucchini, onion, and tomatoes with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. If using skewers for tomatoes or onions, thread them now.

Preheat the grill: Heat a gas or charcoal grill to medium-high (about 400–450°F). Clean and oil the grates to prevent sticking.

Grill the chicken: Shake off excess marinade. Grill chicken 5–7 minutes per side for breasts, 6–8 minutes per side for thighs, until internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil to rest for 5–10 minutes.

Grill the veggies: Place veggies cut-side down. Cook 6–10 minutes total, turning once or twice, until tender-crisp with nice grill marks. Tomatoes cook fast—pull them when skins blister and soften.

Taste and finish: Slice chicken against the grain. Pile chicken and veggies on a platter. Squeeze over extra lemon, sprinkle with more herbs, and add feta or balsamic glaze if you like. Adjust salt and pepper.

Serve: Enjoy as-is, or pair with quinoa, rice, or a simple green salad for a fuller meal.