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Grilled Italian Chicken and Veggies
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Prep Time:
10 minutes
Total Time:
1 hour
Make a delicious grilled chicken dinner with lots of veggies using a handy grill basket.
Ingredients:
  • 3- to 3 1/2-pound cut-up broiler-fryer chicken, skin removed if desired
  • 3/4 cup zesty Italian dressing
  • 1/2 teaspoon coarsely ground pepper
  • 1 medium orange bell pepper, cut into 8 pieces
  • 1 medium yellow bell pepper, cut into 8 pieces
  • 1 medium sweet onion (such as Bermuda, Maui, Spanish or Walla Walla), cut into 16 thin wedges
  • 4 medium plum (Roma) tomatoes, thinly sliced or coarsely chopped
  • 1/4 cup chopped fresh basil leaves or parsley
Instructions:
  • Prepare the grill for direct heat. Place the chicken in a shallow pan and coat it with 1/2 cup of the dressing, ensuring it is fully covered. Sprinkle 1/4 teaspoon of pepper over the chicken.
  • Combine bell peppers, onion, remaining 1/4 cup dressing, and remaining 1/4 teaspoon pepper in a medium bowl. Toss the vegetables until evenly coated. Using a slotted spoon, transfer the vegetables to a grill basket (grill "wok"), leaving the dressing in the bowl for later use.
  • Take out the chicken from the pan and keep the dressing in the pan. Grill the chicken, skin side up, over medium heat. Grill for 40 to 50 minutes, turning and brushing with the reserved dressing until the chicken is fully cooked. Add the vegetable basket to the grill in the last 15 minutes and cook until vegetables are tender-crisp, shaking the basket occasionally.
  • Combine juicy tomatoes, fragrant basil, and flavorful grilled vegetables with the dressing in a bowl; gently mix until everything is evenly coated. Serve the delicious vegetables alongside the chicken.

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