1Mix chicken and next 8 ingredients in a gallon ziplock bag, and let marinate overnight in the fridge.
2Place chicken and grilling veggies on separate skewers. Grill under broiler in the oven, or on a real grill, till blackened on edges and cooked through. I use my broiler on high, about 4 minutes per side. Times will vary depending on how thick your chicken pieces are. The veggies may require different cooking times. Make sure the tomatoes get nice blackened spots on this skin, and the skin starts to peel...they will develop a wonderful flavor if allowed to cook long enough.
3Serve with my Greek Yogurt Sauce recipe, on top of Jasmine or Basmati rice.
For healthier option, I sometimes do a brown basmati rice and quinoa mix, or half jasmine and half quinoa (dry toast the quinoa first on a skillet, till they start to smell like popcorn, then cook with the jasmine on the white rice setting of your rice cooker.)
To save time, I have my butcher cut up the chicken for me, and I prepare several batches of marinated chicken all at once, then place them in the freezer for later.