My recipe for Grilled Chicken & Vegetables is so easy to prepare and is one of my favorite meals when the temperature is rising. My gas grill sees a lot of action in the summer months and grilling just makes everything taste better! Make sure to keep an extra can of gas around because there is nothing worse than getting everything ready and finding the gas is empty!
I like to marinate the chicken for about 20 minutes prior to cooking. I have read articles regarding the marinating time of chicken or other meats which conclude that prolonged marinating does not affect the flavor very much, so there is no need to start hours prior to cooking. Also, I like to marinate my vegetables in a bit of olive oil, salt and pepper then the grill does the rest of the work.
I suggest using skinless, boneless chicken thighs because they have so much more flavor than chicken breasts. The thighs contain more fat so they are much more forgiving and they won’t dry out!
The trick to perfecting Grilled Chicken & Vegetables is all in the timing.
Preheat the grill and when it reaches 450º put the chicken on one half of the grill. In about 5 minutes, put the vegetables on on a piece of aluminum foil on the grill and flip the chicken. Close the lid of the grill and cook everything for another 5-7 minutes. Check the vegetables halfway through and move them around so they do not burn. The safest method for determining when the chicken is done is using a meat thermometer. When the temperature reaches 165º it’s done!
I like to serve this with some type of rice – basmati with saffron or a brown rice mix and of course, the Magical Green Cilantro Sauce. The combination of the grilled chicken, grilled vegetables, rice and cilantro sauce will leave you feeling very content.
Lastly, I only have one pan to clean, the kitchen remains cool and and I can enjoy a little dinner al frescoPrint
A great summer meal.
- 1–1/2 pounds of boneless, skinless chicken thighs
- Marinade for chicken
- 1/4 cup olive oil
- 3 tablespoons of balsamic vinegar
- 2 tablespoons of soy sauce
- 3 cloves of garlic minced
- 1 teaspoon of smoked paprika
- Salt and pepper
- 3 zucchinis
- 3 bunches of baby broccoli
- 3 tablespoons of olive oil
- Salt & pepper
- Rinse and pat dry the chicken pieces, place into a large bowl.
- Add all other ingredients to the chicken and mix well. Let marinate for 15-20 minutes.
- Brush vegetables with olive oil then add salt and pepper.
Heat your grill.
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Place chicken on the grill and cook for 5-6 minutes until they brown then flip. Cook another 5-7 minutes. They will be ready when the internal temperature reaches 165º for chicken thighs.
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Place a large piece of aluminum foil onto the open side of the grill. Place all vegetables on the foil in a single layer and cook for about 10 minutes, flipping around so they do not burn.
- Category: Main Course
- Method: Grill
- Cuisine: Healthy
Keywords: Chicken, Main Course, Vegetables, Zucchini, Broccoli, Broccolini, Grilled Chicken