Denman Dines
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Honey Balsamic Grilled Chicken & Veggies
An easy grilled recipe packed with flavor.
4
servings
1h
prep
45m
cook
Ingredients
Chicken & Marinade
0/7
1 1/2 lbs chicken, cut into cutlets
3 tbsp pesto
1 1/2 tbsp lime juice
2 cloves garlic, minced
1/4 tsp red pepper flakes
1/2 tsp salt
to taste Pepper
Honey Balsamic Glaze
0/4
3 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp honey
1/4 tsp salt
Veggies
0/7
1 lb asparagus, trimmed
1/2 lb green beans, trimmed
1 red bell pepper, cut into strips
1 lb Yukon gold potatoes, cut into 1/2 inch pieces
Salt
Pepper
Olive oil spray
Instructions
Marinade
0/1
1
In a large Ziploc bag, combine the chicken and marinade ingredients. Combine well and massage into the chicken until coated evenly. Let marinate for at least an hour.
Grilling
0/5
1
Preheat your grill to medium-high and spray the grates with oil.
2
On a grill tray, add your potatoes, spray with oil, and sprinkle with salt & pepper to taste. Put them on the grill. They'll need to cook for 30-45 minutes, being tossed frequently.
3
While the potatoes cook, prep the other veggies, add them to a grill tray, spray with oil, and sprinkle with salt & pepper.
4
When there are about 10 minutes left of potato cook time, add the chicken and veggies to the grill. Stir the veggies frequently, and flip the chicken after about 5 minutes per side.
5
Once the chicken and potatoes are cooked through, and the veggies are browned, transfer everything to a large platter or baking sheet.
Glaze
0/1
1
In a small bowl, whisk the glaze ingredients together. Pour over the top of your chicken & veggie mix and server.
Tips
You can swap out the veggies for just about anything!
