Grilled Italian Chicken Vegetables Recipes

30-MINUTE EASY GRILLED CHICKEN AND VEGETABLES

Steps:

• Pre-heat the grill/griddle pan.
• Season the chicken with salt and allow to sit while you make the marinade.
• Combine all the marinade ingredients and mix well. Pour half of the marinade over the chicken and the other half over the vegetables. Allow to marinade for a few minutes.
• Grill the chicken for 5-7 minutes per side (depending on thickness) until cooked to your preference. Remove from the grill, cover with foil and allow to rest while you grill the vegetables.
• Grill the vegetables until they are starting to char and are cooked to your preference.
• Remove from the grill and serve with the chicken and lemon wedges for squeezing.

ITALIAN GRILLED CHICKEN & VEGETABLE PASTA

Steps:

• Place all ingredients except pasta and tomatoes in large resealable plastic bag, seal bag securely; shake to coat.
• Remove chicken and vegetables from bag, discard marinade.
• Grill chicken and vegetables over medium coals 5 to 6 minutes per side or until chicken is cooked through and vegetables are slightly tender.
• Cool slightly; cut into strips.
• Toss with hot cooked pasta and tomatoes. Serve with fresh grated parmesan cheese.

GRILLED ITALIAN CHICKEN & VEGETABLES

Steps:

• Place chicken, zucchini and red pepper in a 2 quart baking dish (or resealable plastic bag) and then add 1/2 cup of the salad dressing, turning to coat. Cover dish (or seal bag) and refrigerate for at least 1 hour, turning once during refrigeration.
• Spray grill racks with non-stick spray and preheat grill to medium heat.
• Drain chicken and vegetables (do not reserve marinade); and place chicken on one side of the grill.
• Place vegetables on vegetable grill tray/rack which has been pretreated with non-stick spray on the other side of grill.
• Pour 1/3 cup of the remaining dressing in a small bowl to use for basting during the grilling.
• Grill vegetables for 14-18 minutes or until crisp tender - turning once and brushing frequently.
• Grill chicken 15-20 minutes or until chicken is cooked through to 180F - turning once and basting frequently.
• Meanwhile while chicken and veggies are cooking, cook linguini to desired doneness (as directed on the package), drain and toss with remaining 1/2 cup salad dressing (not marinade or basting remainders - new dressing).
• Remove chicken and veggies from grill and slice chicken into crosswise slices and slice veggies into good sized chunks.
• Arrange chicken and veggies over pasta and sprinkle with Parmesan cheese then serve immediately.

GRILLED ITALIAN VEGETABLES

Steps:

• In a large bowl, combine basil, garlic, red pepper flakes, salt, pepper and oil; mix well.
• Add zucchini, bell peppers, onion and cherry tomatoes; toss to coat well.
• Cover; chill vegetables, tossing occasionally, for at least 1 hour or for up to 3 hours.
• Prepare grill or preheat broiler.
• Remove vegetables from marinade.
• Reserve marinade remaining in bowl.
• Thread four 12-inch metal skewers alternately with the vegetables, beginning and ending with a cherry tomato.
• Brush vegetables with the reserved marinade.
• Place skewers on grill rack or broiler pan.
• Grill or broil vegetables 5 inches from heat, turning once, until slightly charred and tender, about 15 minutes.
• Serve hot or at room temperature.

GRILLED ITALIAN CHICKEN AND VEGGIES

Steps:

• Heat coals or gas grill for direct heat. Place chicken in shallow pan. Drizzle with 1/2 cup of the dressing; turn to coat. Sprinkle with 1/4 teaspoon of the pepper.
• Mix bell peppers, onion, remaining 1/4 cup dressing and remaining 1/4 teaspoon pepper in medium bowl; toss to coat. Place vegetables in grill basket (grill "wok"), using slotted spoon; reserve dressing in bowl.
• Remove chicken from pan; reserve dressing in pan. Place chicken, skin sides up, on grill over medium heat. Cover and grill 40 to 50 minutes, turning occasionally and brushing with dressing remaining in shallow pan, until juice of chicken is no longer pink when centers of thickest pieces are cut. Add grill basket to grill during last 15 minutes of grilling; grill, shaking basket or stirring vegetables occasionally, until vegetables are crisp-tender.
• Add tomatoes, basil and grilled vegetables to bowl with dressing; toss to coat. Serve vegetables with chicken.

SIMPLE ITALIAN GRILLED CHICKEN

Steps:

• Coat grill pan with no-stick cooking spray. Heat over medium heat.
• Combine olive oil, lemon juice, Italian seasoning, garlic salt, and pepper, in a medium microwavable bowl. Microwave on HIGH for 1 minute. Stir. Dip chIcken in olive oil mixture to coat evenly.
• FOR INSIDE COOKING: Place on hot grill pan. Cook 6-8 minutes per side until juices run clear and thermometer reads 165 degrees. Allow to rest 5 minutes before serving.
• FOR OUTDOOR GRILL: Coat unheated grill grate with no-stick cooking spray. Preheat grill to medium-high heat. Grill chicken 6-8 minutes per side until juices run clear and thermometer reads 165 degrees F. Allow to rest 5 minutes before serving.