Best Grilled Chicken And Vegetables Recipes

OVEN-GRILLED CHICKEN AND VEGETABLES

Steps:

• Preheat oven broiler.
• Combine all ingredients, except Parmesan cheese, in large bowl; toss to coat.
• Transfer vegetables and chicken to broiler pan. Broil, stirring and turning vegetables once, 10 minutes or until chicken is done and vegetables are tender.* Sprinkle with Parmesan cheese.

OVEN-GRILLED CHICKEN AND VEGETABLES

Steps:

• 1. Preheat oven broiler.
• 2. Combine all ingredients, except Parmesan cheese, in large bowl; toss to coat.
• 3. Transfer vegetables and chicken to broiler pan. Broil, stirring and turning vegetables once, 10 minutes or until chicken is done and vegetables are tender.* Sprinkle with parmesan cheese.
• *Cook chicken to an internal temperature of 165°F as measured with a food thermometer.

GRILLED CHICKEN AND VEGETABLES WITH WILD RICE

Steps:

• Combine first 7 ingredients in large glass baking dish. Add chicken, turning to coat. Cover and chill 2 to 4 hours.
• Prepare barbecue (medium-high heat). Spread rice in center of large platter. Remove chicken from marinade and sprinkle with salt and pepper. Grill until just cooked through, about 5 minutes per side. Transfer chicken directly from grill to platter and arrange atop rice.
• Add vegetables to marinade and turn to coat. Transfer to barbecue. Sprinkle vegetables with salt and pepper and grill until just cooked through, about 6 minutes per side for onions and 4 minutes per side for zucchini, eggplants and peppers. Transfer vegetables directly from grill to platter and arrange atop rice with chicken. Pour marinade into small saucepan and bring to boil. Brush over chicken; drizzle lightly over grilled vegetables. Sprinkle with additional chopped herbs and serve.

GRILLED ORANGE CHICKEN THIGH SKEWERS WITH PINEAPPLE AND VEGETABLES

Steps:

• Combine coconut aminos, orange juice, avocado oil, ginger, and chile-garlic paste in a gallon-sized resealable bag. Season marinade with salt and pepper and add chicken pieces. Gently squeeze the sides of the bag, coating all of the chicken with the marinade. Squeeze out as much air as possible, seal, and spread out chicken pieces in a single layer inside the bag.
• Refrigerate for at least 4 hours, or overnight, turning the bag a few times during that time.
• Drain marinade into a small saucepan and add pineapple juice. Bring to a boil over medium-high heat and boil until marinade has reduced to 1/2 cup, 5 to 7 minutes. Remove from heat and allow to cool.
• Meanwhile, alternately thread each skewer with chicken, bell pepper, onion, zucchini, and pineapple. Repeat until each skewer is filled.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Set skewers on the hot grill grate. Brush with reduced marinade, reduce heat to medium, close the lid, and grill 4 to 5 minutes. Turn and brush with marinade reduction. Monitor for flare-ups, and move skewers as necessary to manage any flames. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve skewers over hot cooked rice.

GRILLED ORANGE SESAME CHICKEN AND VEGETABLES

Steps:

• Cut 1 orange into wedges (peel intact); set aside. Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl. Add lemon juice, vinegar, pepper, and mustard; whisk. Slowly whisk in sesame oil; set aside.
• Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick. Place chicken in a glass bowl; pour half reserved vinaigrette over chicken. Coat thoroughly, cover with plastic wrap, and chill 1 to 2 hours.
• Heat a grill or grill pan until very hot. Coat asparagus and zucchini with olive oil; sprinkle with 1/2 teaspoon salt. Grill vegetables and reserved orange wedges until tender. Remove chicken from marinade; season with remaining teaspoon salt; discard marinade. Grill until browned on both sides and cooked through. Arrange chicken and vegetables on platter; sprinkle with sesame seeds. Serve with remaining reserved vinaigrette.

GRILLED LEMONGRASS CHICKEN WITH RED QUINOA AND VEGETABLES

Steps:

• Marinade: Puree shallots, lemongrass, ginger, 1/4 cup oil, lime juice, tamari, sugar, sea salt, pepper, and coriander in a blender until smooth. Place chicken in a baking dish and spoon on marinade, rubbing it on all sides. Cover; chill 1/2 to 2 hours. Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Cook quinoa until toasted, 3 to 4 minutes. Add broth; bring to a boil. Cover, reduce heat to medium-low and simmer until quinoa absorbs liquid, about 20 minutes. Turn off heat; let sit, covered, until ready to serve. Heat a grill pan or skillet over high heat; coat with cooking spray. Cook chicken, turning once, for 4 minutes. Reduce heat to medium. Cook, turning once, until a meat thermometer reads 165 degrees, 10 to 12 minutes. Remove chicken; let rest two minutes. Slice each breast on the diagonal into 1/2-inch pieces. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook sugar peas and peppers until crisp-tender, about 3 minutes. Season with salt and pepper. Turn off heat. Add mint and toss. Divide quinoa among 4 plates. Top each with 1 sliced chicken breast and 1/4 of the vegetables.

GRILLED CHICKEN AND VEGETABLES

Steps:

• Put chicken breasts (or cubes if making kabobs) in a zip bag with 1/4 cup of Gourmet Sauce; shake bag to coat chicken.
• Marinate 30 minutes in refrigerator.
• [Preparevegetables while chicken marinates.
• ].
• Grill or broil chicken for 8-10 minutes on each side or until juices run clear.
• Baste chicken using 1/2 cup sauce during grilling.
• Remove chicken from grill and keep warm.
• Place vegetables in a grill basket or on a broiler pan and grill or broil for 10-12 minutes until vegetables are tender-crisp.
• Heat remaining 1/2 cup sauce in a small saucepan.
• Slice chicken into strips and toss together with grilled vegetables and heated sauce.
• Alternate kabob method: While chicken is marinating, thread red pepper, mushroom halves, and zucchini cubes on soaked skewers.
• Thread marinated chicken cubes on skewers.
• Grill skewers until vegetables are tender crisp (15-20 minutes) and chicken is cooked (about 20 minutes).
• Baste the skewers during grilling.

GRILLED CHICKEN WITH PENNE PASTA AND FRESH COOKED VEGETABLES

Steps:

• Grill chicken and cut into 2" pieces and set aside.
• Cook Pasta to a soft bite, toss with a little EVOO and set aside.
• Heat the EVOO in a large sauté pan on a medium flame, add garlic, then add spinach and cook to soft and bright green I color, set aside.
• Heat the EVOO in a large sauté pan on a medium flame and add eggplant, zucchini, sun dried tomatoes, and cherry tomatoes. Cook until all vegetables are tender.
• In a large bowl toss the grilled chicken, pasta, and cooked vegetables, add salt & pepper to taste.
• Garnish with parsley and grated Parmesan cheese.

GRILLED ORANGE SESAME CHICKEN AND VEGETABLES

Steps:

• Cut 1 orange into wedges (peel intact); set aside.
• Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl.
• Add lemon juice, vinegar, pepper, and mustard; whisk.
• Slowly whisk in sesame oil; set aside.
• Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick.
• Place chicken in a glass bowl; pour half reserved vinaigrette over chicken.
• Coat thoroughly, cover with plastic wrap, and chill 1-2 hours .
• Heat a grill or grill pan until very hot.
• Coat asparagus and zucchini with olive oil; sprinkle with 1/2 teaspoon salt.
• Grill vegetables and reserved orange wedges until tender.
• Remove chicken from marinade; season with remaining teaspoon salt; discard marinade.
• Grill until browned on both sides and cooked through.
• Arrange chicken and vegetables on platter; sprinkle with sesame seeds.
• Serve with remaining reserved vinaigrette.

GRILLED CHICKEN AND VEGETABLES WITH PARSLEY VINAIGRETTE

Steps:

• Over a high gas flame, roast peppers until charred, 16 minutes, turning frequently. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Meanwhile, heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Toss zucchini with 1 1/2 teaspoons oil and season with salt and pepper. Grill zucchini until browned, about 4 minutes, flipping once. Drizzle chicken with 1/2 teaspoon oil, season with salt and pepper, and grill until cooked through, about 6 minutes, flipping once.
• Rub peppers with paper towels to remove skin. Stem, seed, and slice into 1/2-inch strips. In a small bowl, whisk together vinegar and 2 tablespoons oil; season with salt and pepper. Stir in currants, artichokes, and parsley. Arrange chicken and vegetables on a serving platter and drizzle with vinaigrette. Serve warm or at room temperature.

GRILLED CHICKEN AND VEGETABLES PACKS

Steps:

• Spray unheated grill rack with cooking spray. Heat coals or gas grill for direct heat.
• Place each chicken breast in center of a 12-inch by 18-inch piece of foil. Divide bell peppers and potatoes evenly over chicken breasts.
• In small bowl, stir together barbecue sauce, orange juice, salt, black pepper and red pepper. Evenly drizzle over chicken and vegetables.
• Bring up 2 long sides of each piece of foil and double-fold with a 1-inch wide fold. Double-fold each end to form a packet.
• Place packets, seam side up, on rack. Cover and grill packets 4 to 6 inches from medium heat 20 to 25 minutes or until vegetables are tender and instant-read thermometer inserted in the thickest portion of breast reads 160°F and juices run clear. Place packets on plates. Cut a large X across top of packet; fold back foil.

GRILLED CHICKEN THIGHS AND VEGETABLES

Steps:

• Heat grill to medium heat.
• Reserve 2 Tbsp. sauce. Brush remaining sauce onto both sides of chicken. Let stand 10 min.
• Toss vegetables with reserved sauce in large bowl; place in grill basket.
• Grill chicken and vegetables 20 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning chicken after 10 min. and shaking vegetables in grill basket occasionally.

PASTA ALFREDO GRILLED CHICKEN AND VEGETABLES

Steps:

• For the chicken:.
• Clean, remove fat and cut into thin slices. Sprinkle entire packet of Dry Italian Dressing mix over chicken. Add garlic powder and grated cheese and toss to coat. Grill over medium to high heat until golden. About 10-12 minutes per side. Cover with foil and let rest in warm oven while you continue.
• Simmer the vegetables in a large saucepan with 2 tablespoons of butter, 1 tablespoon of sugar and a sprinkle of water. Cover and let cook about until tender. About 15 minutes.
• Cook pasta according to directions. While the pasta is cooking make the Alfredo sauce in a medium saucepan by melting the 2 Tablespoons of butter, and whisking in the flour to make a roux. Then slowly add the cream, grated cheese and garlic powder. Simmer over low heat stirring occasionally, making sure to scrape the edges of the pan, until sauce is thick and heated through.
• To serve:.
• Slice chicken into strips. Strain pasta and toss with Alfredo sauce. Carefully combine chicken, vegetables and pasta and serve family style on a large serving tray with a good rustic bread.

GRILLED ORANGE SESAME CHICKEN AND VEGETABLES

Steps:

• 1. Cut 1 orange into wedges (peel intact); set aside. Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl. Add lemon juice, vinegar, pepper and mustard; whisk. slowly whisk in sesame oil; set aside.
• 2. Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick. Place chicken in a glass bowl; pour half reserved vinegar mixture over chicken. Coat thoroughly, cover with plastic wrap, and chill 1 to 2 hours.
• 3. Heat grill or grill pan until very hot. Coat asparagus and zucchini with olive oil; sprinkle with 1/2 tsp. salt. Grill vegetables and reserved orange wedges until tender. Remove chicken from marinade; season with remaining tsp. salt; discard marinade, Grill until browned on both sides and cooked through. Arrange chicken and vegetables on platter; sprinkle with the sesame seeds. Serve with remaining vinegar mixture.

SUMMER GRILLED CHICKEN AND VEGETABLES

Steps:

• Heat grill to medium-high heat.
• Brush chicken with 2 Tbsp. dressing. Let stand 10 min.
• Meanwhile, poke holes in bottom of disposable aluminum foil pan. Toss vegetables with remaining dressing. Place in prepared pan.
• Place chicken and pan of vegetables on grill grate. Grill 20 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning chicken after 10 min. and stirring vegetables occasionally.

SWEET AND SPICY GRILLED VEGETABLES WITH CHICKEN SAUSAGE

Steps:

• Sauce: 1. In a small bowl, whisk together the preserves, soy sauce, ginger, garlic and chili sauce. Stir in 2 tablespoons water. Set aside. 2. Heat gas grill to medium-high or prepare a charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray. Vegetables and Sausage: 3. In a large bowl, toss the vegetables with the vegetable oil. Grill in batches for about 5 minutes per side, brushing the sauce over the vegetables every few minutes. Brush the sausage with the sauce and grill for about 3 minutes per side, until nicely browned. Remove to a cutting board and slice into chunks on the bias. 4. Toss the pasta with the remaining sauce and serve alongside vegetables and sausage.

GRILLED CHICKEN AND SUMMER VEGETABLES

Steps:

• Microwave oil, rosemary, honey and bouillon in microwaveable bowl on HIGH 1 min.; stir until bouillon is dissolved. Cool completely.
• Pour half the oil mixture over chicken in shallow dish; turn to evenly coat both sides of chicken with oil mixture. Refrigerate 30 min. to marinate.
• Heat grill to medium-high heat. Toss vegetables with remaining oil mixture. Remove chicken from marinade; discard marinade. Grill chicken and vegetables 6 to 8 min. on each side or until chicken is done (165°F), squash is crisp-tender and tomatoes are heated through.

FARRO WITH GRILLED LEMON AND GARLIC CHICKEN AND VEGETABLES

Steps:

• Marinade: Mix first 8 ingredients in a bowl until combined. Divide mixture, use 1/2 for chicken and vegetables and 1/2 for the farro (see directions below).
• Chicken and Vegetables: Pat chicken dry and prep vegetables and place half of the marinade on chicken and vegetables save other half for the farro. Prepare grill or grill pan, would be ideal to have one side high heat and the other low heat. Cook chicken thighs on hot grill until nicely browned about 6-8 minutes, turning once. Transfer to cooler part of the grill or 350 F oven and cook slowly an additional 5 minutes for boneless and 10-15 minutes for bone-in chicken is cooled through and flesh is no longer pink in center.
• Grill tomatoes cut side up, zucchini cut side down, pepper skin side down and onions flat. Cook about 5 minutes per side or until cooked. Cut into smaller pieces once cooked and serve with chicken and farro and top with buratta and some course salt if desired or an extra squeeze of lemon juice.
• Farro: In a sauce pan (2-3 qt) bring 4 cups of water and 1 tbsp salt to boil. Add farro and cook until tender, 25-30 minutes. Drain and place in a bowl. Add half of marinade and toss until combined.

MR. YOSHIDA'S GRILLED CHICKEN AND VEGETABLES RECIPE

Steps:

• Heat grill to medium heat.
• Reserve 2 Tbsp. Gourmet Sauce. Brush remaining sauce onto both sides of chicken. Let stand 10 min.
• Toss vegetables with reserved sauce in large bowl; place in grill basket.
• Grill chicken and vegetables 20 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning chicken after 10 min. and shaking vegetables in grill basket occasionally.

GRILLED CHICKEN AND VEGETABLES

Steps:

• Grilled