Grilled Chicken with Spring Veggies

The aroma wafting from the grill last Sunday was simply divine – a mix of smoky char and fresh, vibrant spring scents. We’d just come back from the farmer’s market, overflowing with asparagus, peas, and new potatoes, and I knew exactly what I wanted to make: Grilled Chicken with Spring Veggies. Honestly, it was a hit! Even my picky eaters, who usually side-eye anything green, devoured their plates. The chicken was juicy and flavorful, thanks to a simple marinade, and the veggies were perfectly tender-crisp with those lovely grill marks. It’s the kind of meal that feels both healthy and indulgent, perfect for a sunny evening and a gathering of loved ones. This recipe has quickly become a springtime staple in our house, and I’m excited to share all the tips and tricks to make it a success in yours too!

Ingredients

• Boneless, Skinless Chicken Breasts: (About 4-6, roughly 1.5-2 pounds) – The lean protein centerpiece of our dish, offering a blank canvas for flavor and grilling beautifully.
• Asparagus: (1 pound, trimmed) – These vibrant green spears are a quintessential spring vegetable, bringing a slightly grassy and fresh taste with a satisfying crisp-tender texture when grilled.
• Snap Peas or Sugar Snap Peas: (8 ounces, strings removed) – Offering a delightful sweetness and crunchy bite, snap peas add a playful element and vibrant green color to our spring medley.
• New Potatoes: (1 pound, small, halved or quartered if large) – These tender, thin-skinned potatoes cook quickly and provide a creamy, earthy base to complement the grilled chicken and bright vegetables.
• Red Onion: (1 medium, cut into wedges) – Adds a pungent, slightly sweet flavor that mellows out beautifully on the grill, contributing a touch of sharpness to balance the dish.
• Bell Pepper (any color): (1 large, seeded and cut into strips) – Brings sweetness and a juicy texture, with the color adding visual appeal to the grilled vegetable mix.
• Olive Oil: (1/4 cup, plus more for brushing) – Essential for both the marinade and grilling, olive oil adds healthy fats, prevents sticking, and helps to create those desirable grill marks.
• Lemon: (1 large, juiced and zested) – Provides bright, citrusy notes that enhance the flavors of both the chicken and vegetables, adding a refreshing spring touch.
• Garlic: (3-4 cloves, minced) – Infuses the marinade with a savory depth and aromatic warmth that beautifully complements the grilled flavors.
• Fresh Herbs (like thyme, rosemary, or oregano): (2 tablespoons, chopped) – Choose your favorites or a mix for an herbaceous lift that adds complexity and freshness to the dish.
• Salt and Black Pepper: (To taste) – Essential seasonings to enhance all the flavors and balance the dish.

Instructions

1. Prepare the Chicken Marinade: In a medium-sized bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, chopped fresh herbs, salt, and black pepper. This vibrant marinade is the key to infusing the chicken with flavor and keeping it moist and tender during grilling. Don’t be shy with the herbs and garlic – they really make a difference!
2. Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s evenly coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or ideally for 1-2 hours. Longer marinating times allow the flavors to penetrate deeper, resulting in more flavorful and tender chicken. If you’re short on time, even 30 minutes will make a noticeable difference.
3. Prepare the Vegetables: While the chicken is marinating, prepare your vegetables. Wash and trim the asparagus, snap peas, new potatoes, red onion, and bell pepper. Cut the new potatoes in half or quarters if they are large, so they cook evenly. Cut the red onion into wedges and the bell pepper into strips. Tossing the vegetables in a little olive oil, salt, and pepper before grilling helps them to caramelize beautifully and prevents them from drying out.
4. Preheat the Grill: Preheat your grill to medium-high heat, around 375-450°F (190-230°C). Make sure the grill grates are clean and lightly oiled to prevent sticking. A hot grill is essential for creating those beautiful sear marks and ensuring the chicken and vegetables cook quickly and evenly. If you are using a charcoal grill, wait until the coals are glowing red and covered with a layer of ash. For a gas grill, preheat with all burners on high, then reduce to medium-high for cooking.
5. Grill the Chicken: Remove the chicken breasts from the marinade and let any excess marinade drip off. Place the chicken breasts on the hot grill grates. Grill for about 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy; inserting it into the thickest part of the chicken is key. Avoid overcooking, as this can lead to dry chicken. Look for nice grill marks and a firm texture when pressed.
6. Grill the Vegetables: While the chicken is grilling, or once it is flipped, add the vegetables to the grill. Start with the new potatoes and red onion wedges, as they take the longest to cook. Grill them for about 8-10 minutes, turning occasionally, until they are tender and slightly charred. Then, add the asparagus, snap peas, and bell pepper strips. These vegetables cook much faster, so grill them for just 3-5 minutes, turning occasionally, until they are tender-crisp and have nice grill marks. Keep an eye on the vegetables to prevent them from burning, especially the more delicate asparagus and snap peas. You may need to move them to a cooler part of the grill if they are cooking too quickly.
7. Rest the Chicken: Once the chicken is cooked through, remove it from the grill and let it rest for 5-10 minutes before slicing or serving. Resting allows the juices to redistribute throughout the chicken, resulting in a more tender and flavorful final product. Cover the chicken loosely with foil while it rests to keep it warm.
8. Combine and Serve: Transfer the grilled vegetables to a serving platter. Slice the grilled chicken breasts (optional, but makes it easier to serve and eat) and arrange them on top of the vegetables. Drizzle with any remaining marinade or a fresh squeeze of lemon juice for extra brightness. Serve immediately and enjoy the delicious combination of smoky grilled chicken and vibrant spring vegetables!

Nutrition Facts

(Per serving, estimated, may vary based on specific ingredients and portion sizes)

• Serving Size: 1 serving (approximately 1 chicken breast and 1 cup of vegetables)
• Calories: Approximately 400-450 kcal
• Protein: 40-45g

Note: These are estimated nutrition facts. For precise nutritional information, use a nutrition calculator with the specific brands and amounts of ingredients used.

Preparation Time

• Prep Time: 20 minutes (includes chopping vegetables and making marinade)
• Marinating Time: 30 minutes to 2 hours (recommended for best flavor)
• Cook Time: 20-25 minutes (grilling time for chicken and vegetables)
• Total Time: 1 hour 10 minutes to 2 hours 30 minutes (including marinating)

This recipe is relatively quick to prepare, especially if you marinate the chicken ahead of time. The active cooking time on the grill is quite fast, making it a great option for a weeknight meal or a weekend BBQ when you want something flavorful and healthy without spending hours in the kitchen. The marinating time is flexible; even a short marinating time will add flavor, but longer marinating enhances the taste and tenderness even more.

How to Serve

This Grilled Chicken with Spring Veggies is delicious on its own, but here are some fantastic ways to serve it to elevate your meal:

• As a Complete Meal: Serve it as is! The combination of protein, vegetables, and healthy fats makes it a perfectly balanced and satisfying meal. It’s ideal for a light yet fulfilling dinner.
• With a Grain Side: Pair it with a side of quinoa, couscous, or brown rice to add some extra carbohydrates and make it even more substantial. These grains complement the grilled flavors beautifully and soak up any delicious juices.
• Over a Salad: Create a vibrant salad base with mixed greens, spinach, or arugula. Top it with the grilled chicken and vegetables for a lighter, fresher take. Consider adding a light vinaigrette dressing to tie it all together.
• With a Dipping Sauce: Offer a flavorful dipping sauce on the side. Some great options include:
  • Lemon-Herb Aioli: A creamy and tangy sauce that complements the lemon and herbs in the dish.
  • Chimichurri Sauce: A vibrant and herbaceous Argentinian sauce that adds a zesty kick.
  • Garlic Yogurt Sauce: A cool and refreshing sauce that provides a nice contrast to the grilled flavors.
  • Balsamic Glaze: A sweet and tangy glaze that adds richness and depth.
• In a Wrap or Pita: Slice the grilled chicken and vegetables and stuff them into warm pita bread or wraps with a dollop of hummus or tzatziki sauce for a delicious and portable meal.
• Alongside Crusty Bread: Serve with a side of crusty bread or baguette to soak up any of the flavorful juices from the grilled chicken and vegetables. Garlic bread would be an especially nice accompaniment.

Additional Tips for Perfect Grilled Chicken with Spring Veggies

1. Pound the Chicken Breasts for Even Cooking: If your chicken breasts are uneven in thickness, pound them lightly to an even thickness of about ½ inch. This ensures they cook evenly and prevents the thinner parts from drying out before the thicker parts are cooked through. Use a meat mallet or rolling pin to gently pound them between two pieces of plastic wrap.
2. Don’t Overcrowd the Grill: Grilling in batches, if necessary, is crucial. Overcrowding the grill lowers the temperature and can cause the food to steam instead of sear. Give the chicken and vegetables enough space on the grill grates to ensure proper browning and cooking.
3. Use a Meat Thermometer: Invest in a reliable meat thermometer! It’s the best way to ensure your chicken is cooked to a safe internal temperature of 165°F (74°C) without overcooking it. Insert the thermometer into the thickest part of the chicken, avoiding the bone if there is one.
4. Pre-Cook Potatoes for Faster Grilling: If you want to speed up the grilling process for the new potatoes, you can parboil them for about 5-7 minutes before grilling. This will soften them slightly and reduce their grilling time. Just make sure they are still firm and not fully cooked when you take them off the boiling water.
5. Vary Your Vegetables: Spring is a treasure trove of delicious vegetables! Feel free to experiment with other spring veggies like radishes (halved and grilled), fiddleheads (if you can find them and know how to prepare them safely), or even spring onions. Adjust grilling times accordingly based on the vegetable’s density.
6. Make it Spicy: Add a pinch of red pepper flakes to the marinade for a touch of heat. You can also brush the vegetables with a chili-infused olive oil before grilling for a spicy kick.
7. Consider a Foil Packet for Vegetables: For more tender vegetables, especially if you prefer them less charred, you can grill them in a foil packet. Toss the vegetables with olive oil, herbs, and seasonings, wrap them in foil, and grill alongside the chicken. This steams them slightly while still imparting some smoky flavor.
8. Make Ahead Tips: You can prepare the marinade and chop the vegetables a day ahead of time. Store them separately in the refrigerator. Marinate the chicken overnight for even deeper flavor. This makes grilling day much quicker and easier, especially if you’re entertaining.

Frequently Asked Questions (FAQ)

Q1: Can I use frozen vegetables for this recipe?

A1: While fresh spring vegetables are highly recommended for the best flavor and texture, you can use frozen vegetables in a pinch. Thaw them completely and pat them dry before grilling. Frozen vegetables tend to release more water, so grilling time might be slightly longer, and they may not get as nicely charred as fresh vegetables.

Q2: What if I don’t have an outdoor grill? Can I cook this indoors?

A2: Yes, absolutely! You can easily adapt this recipe for indoor cooking. Use a grill pan on your stovetop to get those grill marks, or you can simply roast the chicken and vegetables in the oven at 400°F (200°C) for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Broiling for the last few minutes can help achieve some browning.

Q3: How do I prevent the chicken from sticking to the grill?

A3: Make sure your grill grates are clean and well-oiled before placing the chicken on them. Preheat the grill properly – a hot grill sears the chicken quickly and helps prevent sticking. You can also brush the chicken lightly with olive oil before placing it on the grill. Avoid moving the chicken too soon after placing it on the grill; let it sear for a few minutes before attempting to flip it.

Q4: Can I use chicken thighs instead of chicken breasts?

A4: Yes, chicken thighs are a great alternative and can be even more flavorful and forgiving on the grill. Boneless, skinless chicken thighs will work best for even cooking. Grilling time may be slightly longer for thighs, ensure they reach an internal temperature of 175°F (80°C) for optimal tenderness and flavor (though they are safe at 165°F too, thighs are more tender at a slightly higher temp).

Q5: How long will leftovers last?

A5: Leftover grilled chicken and vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven, microwave, or on the stovetop. Grilled chicken is best reheated in the oven or stovetop to prevent it from drying out.

Q6: Can I make this recipe vegetarian or vegan?

A6: To make this recipe vegetarian, simply omit the chicken and focus on grilling a wider variety of spring vegetables. You can add halloumi cheese or large portobello mushroom caps to the grill for a heartier vegetarian option. For a vegan version, skip the chicken and cheese, and consider adding grilled tofu or tempeh marinated in the same marinade as the chicken for added protein.

Q7: What are some other herb variations I can use in the marinade?

A7: Feel free to experiment with different herbs based on your preferences and what you have on hand. Great alternatives or additions to thyme, rosemary, and oregano include: basil, parsley, chives, dill, tarragon, or even a touch of mint. A combination of fresh and dried herbs can also work well.

Q8: Can I prepare the vegetables in advance and grill them later?

A8: You can chop the vegetables ahead of time and store them in the refrigerator. However, it’s best to grill them shortly before serving for the best texture and flavor. If you need to prep ahead, you can toss them with olive oil and seasonings and store them in an airtight container in the fridge for a few hours, but avoid doing this too far in advance as some vegetables might lose their crispness.

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