Name: Grilled Honey-Balsamic Chicken with Vegetables
Prep time: 20 min
Cook time: 20 min
Yield: 4
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 -

Grilled Honey-Balsamic Chicken with Vegetables

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Honey-Balsamic Chicken with Vegetables

1. 1/2 cup honey -

2. 1/4 cup balsamic vinegar -

3. 2 tablespoons Dijon mustard -

4. 4 boneless, skinless chicken breasts (about 8 ounces each) -

5. 1 tablespoon kosher salt, divided -

6. 2 red bell peppers, seeded and quartered -

7. 1 medium red onion, peeled and root intact, cut into 8 wedges -

8. 2 ears corn, shucked and silk removed -

9. 1 tablespoon vegetable oil, plus more for the grill -

10. 2 tablespoons chopped basil, for garnish -

How to cook deliciously - Grilled Honey-Balsamic Chicken with Vegetables

1. Stage

Heat the grill to medium-high (375˚F to 400˚F). Ignite all burners on a gas grill or set up a charcoal grill for direct grilling.

2. Stage

Make the marinade: In a large bowl, whisk together the honey, vinegar, and Dijon mustard. Set aside 3 tablespoons of the marinade in a small bowl for glazing the chicken.

3. Stage

Butterfly the chicken breasts: Slice each chicken breast half horizontally, butterflying it open to create a uniform thickness.

4. Stage

Season and marinate the chicken: Season all sides of the chicken with 2 teaspoons of the salt. Add the chicken to the large bowl of marinade and turn to coat.

5. Stage

Prep the vegetables: Brush the peppers, onions, and corn with 1 tablespoon oil and season with the remaining 1 teaspoon salt.

6. Stage

Grill the chicken and vegetables: Using a silicone grill brush, brush one side of the grill with oil (or dip wadded-up paper towels in a bit of oil and use tongs to apply the oil to the grill), then add the chicken to the greased side. Add the onions, corn, and peppers to the other side of the grill, being sure to place the peppers skin side down. Close the grill and cook for 8 to 9 minutes. Flip the chicken and carefully baste, using about 3/4 of the reserved marinade.

7. Stage

Flip the chicken and vegetables and continue grilling: Flip the vegetables. Cover again and cook until the vegetables are softened and slightly charred and the chicken is cooked to 165˚F when a thermometer is inserted into the thickest part, 8 to 9 more minutes. Flip the chicken again and brush with the remaining marinade. Remove the chicken and vegetables from the grill.

8. Stage

Chop the vegetables: While the chicken rests, roughly dice the peppers into small pieces. Transfer to a medium bowl. Dice the onions into small pieces, discarding the root end, and add to the bowl. Slice the corn off the cob and add to the bowl; toss the vegetables together.

9. Stage

Serve: Divide the vegetables evenly among 4 plates. Top each with a chicken breast. Sprinkle evenly with basil. Serve.

10. Stage

Storage: Refrigerate leftovers in an airtight container for up to 3 days. A quick tour in the microwave is effective for reheating, but you can also eat everything at room temperature if you prefer. Did you love the recipe? Leave us stars below!