Primal Beach Weekend (Pt 1): Grilled Chicken and Vegetables

We have been gearing up to start this blog for a few weeks now. The idea initially came to us over a long beach weekend. Each day, we would get up and make our eggs, have a little coffee, and talk about what we could create for dinner. The morning would involve a trip to the local farmers market for fresh fruits and vegetables then a stop at the grocery store or fish market for some sort of protein.

Over the next few days, we’re going to recount a few of the meals we made on vacation – they were the inspiration for this blog, and are quick and easy to make. So sit back, turn on some Bob Marley (“Is This Love?”), and take a primal beach vacation with us!

Grilled Chicken with Hayley’s Famous Marinade

  • 2 Chicken Breasts (organic, free range | bone-in cuts stay juicier on the grill)
  • 4 oz. Extra Virgin Olive Oil
  • 2 cloves of garlic (minced)
  • Juice of 1/2 Lemon
  • Oregano & Basil (dried, to taste)
  • Kosher Salt & Pepper (to taste)


  1. Preheat grill on high for 10 minutes.
  2. Prepare ingredients for marinade. Mix in jar with a good shake.
  3. Place chicken in a Ziploc bag and cover with the marinade.
  4. Grill chicken 7-9 minutes per side on medium-high heat. The chicken will release freely from the grill when it is ready to flip.
  5. Allow chicken a few minutes to “rest” between grilling and serving. The juices will soak back into the meat.
Grilled Vegetables

  • 1/4 cup olive oil
  • Dash of Montreal Steak Seasoning
  • 1 Green Pepper
  • 1 Red Pepper
  • 1 small Zucchini
  • 1 small yellow squash
  • 1 large onion, cut into 1″ chunks
  • 1 cup of portabella mushrooms, sliced
  • 1 cup broccoli, roughly chopped


  1. Chop all vegetables into bite-sized chunks.
  2. Toss together in large bowl, then drizzle with olive oil. Sprinkle the Montreal Steak seasoning. Repeat as necessary until vegetables are evenly, lightly coated with the oil and the spices.
  3. Grill in basket for about 20 minutes, stirring occasionally.
  4. Serve hot.

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