A “number 9 grill menu” can mean different things at different restaurants, so this recipe turns the idea into a flexible backyard mixed grill: lemon-herb chicken, quick-cooking vegetables, and warm pita with a simple yogurt sauce. The components cook on one grill, making it easy to serve a generous platter without relying on any particular restaurant’s menu.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) fresh lemon juice
2 garlic cloves, finely grated or minced
1 tsp (2 g) ground cumin
1 tsp (2 g) dried oregano
¾ tsp (4 g) kosher salt, plus more to taste
¼ tsp (0.5 g) black pepper
1 medium red onion, cut into 1-inch (2.5 cm) wedges
1 large red bell pepper, cut into 1-inch (2.5 cm) pieces
1 medium zucchini, cut into ½-inch (1.3 cm) rounds
1 tbsp (15 ml) olive oil, for the vegetables
4 pita breads, about 8 inches (20 cm) each
¾ cup (180 g) plain Greek yogurt
1 tbsp (15 ml) water, plus more as needed
1 tbsp (4 g) chopped fresh parsley
1 lemon, cut into wedges, for serving

Instructions

Marinate the chicken. In a medium bowl, combine 2 tablespoons olive oil, lemon juice, garlic, cumin, oregano, salt, and pepper. Add the chicken and turn to coat. Cover and refrigerate for 15 minutes while you prepare the vegetables and grill. Keep raw chicken and its marinade separate from ready-to-eat food. Discard leftover marinade, or boil it thoroughly before using it as a sauce.
Prepare the grill and vegetables. Heat a gas or charcoal grill to medium-high, about 400–450°F (204–232°C). Clean and lightly oil the grates. Toss the onion, bell pepper, and zucchini with the remaining tablespoon of olive oil and a pinch of salt. If the pieces are small enough to fall through the grates, thread them onto skewers or use a grill basket.
Grill the chicken. Lift the thighs from the marinade, letting excess drip off, and place them on the grill. Cook with the lid closed for about 5–7 minutes per side, turning as needed for even browning. Timing varies with thickness and grill heat. Check the thickest part of each thigh with an instant-read thermometer; chicken must reach the USDA FSIS safe minimum of 165°F (74°C). Transfer cooked chicken to a clean plate and rest for 3 minutes.
Cook the vegetables. While the chicken cooks, grill the onion, pepper, and zucchini for about 8–12 minutes, turning every few minutes. Remove pieces as they become tender with browned edges; the zucchini may finish first. Keep the grill hot enough to char lightly without burning the vegetables.
Mix the yogurt sauce. Stir together the Greek yogurt, water, and parsley in a small bowl. Add another teaspoon of water if you prefer a looser sauce, and season to taste with salt and a little lemon juice. Keep it chilled until serving.
Warm the pita and serve. Place pita on the grill for about 30–45 seconds per side, just until warm and pliable. Slice the chicken across the grain into strips. Arrange it with the vegetables and pita, add lemon wedges, and serve the yogurt sauce alongside.

Tips

Use a thermometer, not color alone. Chicken can brown before its center is safe. Check each thigh in its thickest section, avoiding the grill grate.
Choose a practical chicken substitute. Boneless chicken breast works, but it is leaner and can dry out more quickly. Grill it until it reaches 165°F (74°C), checking early; do not assume the thigh cooking time applies.
Make the vegetables easy to handle. Cut pieces large enough to turn with tongs, or use a grill basket. If using wooden skewers, soak them in water for at least 30 minutes before grilling.
Keep raw chicken separate. Use a clean plate and fresh utensils for cooked food. Do not pour uncooked marinade over the finished chicken.

Serving Suggestions

Serve the grill platter family-style with the warm pita and yogurt sauce. Add a tomato-and-cucumber salad, pickled turnips, olives, or a bowl of hummus if you want a fuller spread. Rice or couscous also works well for soaking up the juices. Set out extra lemon wedges and let everyone build their own pita with chicken, vegetables, and sauce.

Variations

For a warmer spice profile, add ½ teaspoon paprika or a pinch of cayenne to the marinade. Ground coriander can replace the cumin, though it gives the chicken a more citrusy, floral flavor. If Greek yogurt is unavailable, use thick plain yogurt; regular yogurt may need less water. For a dairy-free sauce, serve tahini thinned with lemon juice and water instead. You can also swap in eggplant or mushrooms, cut into pieces large enough to grill without falling apart. Cook vegetables until tender and browned, adjusting their time for size.

Storage and Reheating

Refrigerate leftover chicken and vegetables in a covered container within 2 hours of cooking; keep the yogurt sauce and pita separate. The cooked components keep for 3–4 days in the refrigerator at 40°F (4°C) or colder. For longer storage, freeze the chicken and vegetables for up to 2 months for best quality, thawing overnight in the refrigerator. Reheat chicken and vegetables in a covered skillet over medium-low heat or in a 325°F (163°C) oven until the center of the chicken reaches 165°F (74°C). Warm pita separately. Do not reheat food more than once, and discard anything left at room temperature for over 2 hours, or over 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

What does “number 9 grill menu” mean?
Menu numbers differ between restaurants, and there is no single standard dish called number 9. This recipe treats the phrase as inspiration for a mixed grill platter; check a specific restaurant’s menu if you are looking for its numbered item.

Can I make this without an outdoor grill?
Yes. Use a grill pan or a heavy skillet over medium-high heat, cooking the chicken in batches so it browns rather than steams. Cook the vegetables in the same way, or roast them on a sheet pan at 425°F (218°C) until tender and browned. Always check the chicken’s internal temperature.

Can I marinate the chicken for longer?
Yes. Keep it covered in the refrigerator for up to 8 hours. Because the marinade contains lemon juice, avoid leaving the chicken in it for much longer; extended acid contact can make the surface soft. Never marinate at room temperature.

How do I know when the vegetables are done?
They should have browned spots and yield easily when pierced with a fork, while still holding their shape. Pieces vary in thickness, so remove each vegetable as it finishes rather than waiting for every piece to cook at the same rate.

Can I prepare parts of the meal ahead?
Mix the yogurt sauce up to 2 days ahead and keep it refrigerated. Cut the vegetables earlier in the day and refrigerate them in a covered container. For the best texture, grill the chicken and vegetables shortly before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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