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Grilled Honey-Balsamic Chicken with Vegetables
Grilled Honey-Balsamic Chicken with Vegetables
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Prep Time:
20 minutes
Cook Time:
18 minutes
Total Time:
38 minutes
Quick and delicious grilled chicken and veggies perfect for both weeknight dinners and weekend barbecues.
Ingredients:
  • 1/2 cup honey
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 4 boneless, skinless chicken breasts (about 8 ounces each)
  • 1 tablespoon kosher salt, divided
  • 2 red bell peppers, seeded and quartered
  • 1 medium red onion, peeled and root intact, cut into 8 wedges
  • 2 ears corn, shucked and silk removed
  • 1 tablespoon vegetable oil, plus more for the grill
  • 2 tablespoons chopped basil, for garnish
Instructions:
  • Preheat the grill on medium-high (375˚F to 400˚F), igniting all burners for a gas grill or setting up for direct grilling on a charcoal grill.
  • Prepare the marinade by whisking together honey, vinegar, and Dijon mustard in a large bowl. Reserve 3 tablespoons of the marinade in a small bowl for brushing on the chicken later.
  • Butterfly the chicken breasts by slicing each one horizontally to create a uniform thickness.
  • Coat chicken evenly with 2 teaspoons of salt and marinate in a large bowl.
  • Prepare the vegetables: Coat the peppers, onions, and corn with a luscious 1 tablespoon of oil and season with the final 1 teaspoon of salt.
  • Preheat your grill and brush one side with oil. Place chicken on one side and onions, corn, and peppers on the other side. Close the grill and cook for 8-9 minutes. Flip the chicken and baste with 3/4 of the reserved marinade.
  • Continue grilling: Flip the vegetables and cook until they are softened and slightly charred. Ensure the chicken reaches an internal temperature of 165˚F at its thickest part, about 8 to 9 minutes more. Then, flip the chicken, brush with remaining marinade, and remove both chicken and vegetables from the grill.
  • Prepare the vegetables: After the chicken rests, chop the peppers into small pieces and place them in a medium bowl. Dice the onions, removing the root end, and add them to the bowl. Slice the corn off the cob and mix all the vegetables together in the bowl.
  • Plate the vegetables evenly on 4 plates, placing a chicken breast on top of each. Garnish with a sprinkle of fresh basil before serving.
  • Store: Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat quickly in the microwave or enjoy at room temperature. Leave a star rating if you enjoyed the recipe!

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