Monday, July 14, 2014

Grilled Chicken and Fresh Vegetables

· 6 boneless or bone-in chicken breasts
· 2 small zucchini, cut into ¼ inch slices
· 2 yellow squash, cut into ¼ inch slices
· 2 medium red bell peppers, seeded and cut into 2-inch pieces
· 2 large onions, cut into 8 wedges
· 1 cup Vidalia onion dressing
· 1 cup Italian dressing
· ½ cup chicken broth or dry white cooking wine
· ¼ cup soy sauce
· Cooking Spray

1. Place chicken breasts in a large zip-lock freezer bag. Place zucchini, squash, peppers and onions in another zip-lock freezer bag.
2. Whisk together dressings, broth and soy sauce, reserving ½ cup for another use (it’s great as a dressing for salad or slaw). Pour remaining marinade evenly over both chicken and vegetables; seal bags and chill for 8 hours, turning occasionally.
3. Remove chicken and vegetables from marinade; discard marinade. Arrange vegetables evenly in a lightly greased grill basket. Spray grill with cooking spray. Place chicken and grill basket on grill rack.
4. Grill, covered with grill lid, over medium-high heat (about 350-400 degrees) for about 18 minutes or until vegetables are tender and chicken is done, turning once.

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