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Flavorful Balsamic Grilled Chicken Recipe with Easy Summer Vegetables

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A quick and easy grilled chicken recipe marinated in a tangy balsamic glaze, paired with crisp-tender summer vegetables. Perfect for busy weeknights and summer gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (6–8 oz / 170–225 g each)
  • 1/4 cup (60 ml) extra virgin olive oil
  • 1/4 cup (60 ml) balsamic vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 medium zucchini, sliced into thick rounds or half-moons
  • 1 large yellow bell pepper, cut into strips
  • 1 cup (150 g) cherry tomatoes
  • 1 small red onion, cut into wedges
  • A handful of fresh basil leaves (optional)
  • 2 tablespoons olive oil (for tossing veggies)
  • Salt and pepper to taste (for veggies)

Instructions

  1. Prepare the marinade: In a large bowl, whisk together 1/4 cup extra virgin olive oil, 1/4 cup balsamic vinegar, minced garlic, 1 tablespoon Dijon mustard, 1 tablespoon honey, dried oregano, salt, and pepper until well combined with a glossy texture (approx. 5 minutes).
  2. Marinate the chicken: Add the chicken breasts to the bowl and coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours.
  3. Prepare the vegetables: While the chicken marinates, slice zucchini, bell pepper, and red onion. Toss them in a separate bowl with 2 tablespoons olive oil, salt, and pepper. Set aside (approx. 10 minutes).
  4. Preheat the grill: Heat grill to medium-high (about 400°F / 200°C). Brush grill grates lightly with oil to prevent sticking.
  5. Grill the chicken: Place chicken breasts on the grill. Cook 5-7 minutes per side until grill marks form and internal temperature reaches 165°F (74°C). Avoid pressing down on chicken.
  6. Grill the vegetables: About halfway through chicken cooking, add veggies to the grill using a grill basket or skewers. Grill 8-10 minutes, turning occasionally, until tender and slightly charred.
  7. Rest the chicken: Remove chicken from grill and let rest for 5 minutes to redistribute juices.
  8. Serve: Arrange grilled vegetables on a platter, slice chicken if desired, and garnish with fresh basil leaves. Serve warm.

Notes

Marinate chicken for 30 minutes to 2 hours for best texture; avoid over-marinating to prevent mushiness. Preheat grill thoroughly for good searing and grill marks. Use a grill basket for vegetables to prevent falling through grates. Rest chicken after grilling to keep it juicy. For indoor cooking, use a grill pan or bake at 425°F for 20-25 minutes.

Nutrition

Keywords: balsamic grilled chicken, summer vegetables, easy grilled chicken, backyard dinner, healthy chicken recipe, quick dinner, balsamic marinade

Find it online: https://islatable.com/flavorful-balsamic-grilled-chicken-recipe-with-easy-summer-vegetables/