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Monday, May 23, 2011

Grilled Balsamic Chicken and Vegetables

Awhile ago, I bookmarked a similar recipe from Skinnytaste.com that calls for roasting the chicken and veggies in the oven. I decided to change it up and grill it instead. The result was fantastic! Balsamic goes so well with chicken and vegetables and you can use a wide variety of veggies based on preference. This is a great healthy summer meal and super easy done on the grill.



Ingredients:
1 lb boneless, skinless chicken thighs, trimmed of fat 
1 bunch asparagus, ends trimmed, cut in half
2 red bell peppers
1 large red onion, chopped in large chunks
8 oz cremini mushrooms, cut in half
1/2 cup plus 2 tbsp balsamic vinegar
1/4 cup extra virgin olive oil
1 tsp sugar
salt and pepper
2 tbsp fresh rosemary
2 cloves garlic, smashed and sliced
2 tbsp thyme
4 leaves fresh sage, chopped

Directions:
Combine the asparagus, bell peppers, onion, mushrooms, and any other vegetables you chose to use in a large bowl.

In a small bowl or measuring cup, combine balsamic vinegar, olive oil, sugar, salt, pepper, rosemary, garlic, thyme, and sage. Drizzle some of the mixture over vegetables, tossing gently until they are all evenly coated. Set vegetables aside.

Pour the rest of the mixture into a ziplock bag. Add the chicken thighs and allow to marinate 20-30 minutes in the refrigerator.

Preheat the grill and add the vegetables to a grill basket. Grill veggies until soft, about 10-15 minutes. Remove chicken from ziplock bag and discard marinade. Grill on one side for 10 minutes, flip and grill an additional 5-10 minutes or until no pink remains (an instant read thermometer should read about 165 degrees).

Serve chicken over grilled veggies. Makes 4 servings.

Adapted from Skinny Taste.
 

Linked to Prairie Story Recipe Swap Thursday and Mangoes and Chutney Fat Camp Friday.

Labels: , ,

6 Comments:

Blogger anniebakes said...

this does look fantastic! thanks for sharing, anne

May 23, 2011 at 12:14 PM  
Blogger The Corner Girl said...

Looks sooo good! Your culinary and photography skills are great! I have some red wine getting dusty in my fridge so I may cook some chicken in it for supper similar to the meal you posted. :)

May 23, 2011 at 8:25 PM  
Blogger Miranda said...

I am sooo late visiting this week! Thanks for linking this up to Fat Camp Friday, see you tomorrow!

June 2, 2011 at 3:44 PM  
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C + C Marriage Factory: Grilled Balsamic Chicken and Vegetables

Grilled Balsamic Chicken and Vegetables

Awhile ago, I bookmarked a similar recipe from Skinnytaste.com that calls for roasting the chicken and veggies in the oven. I decided to change it up and grill it instead. The result was fantastic! Balsamic goes so well with chicken and vegetables and you can use a wide variety of veggies based on preference. This is a great healthy summer meal and super easy done on the grill.



Ingredients:
1 lb boneless, skinless chicken thighs, trimmed of fat 
1 bunch asparagus, ends trimmed, cut in half
2 red bell peppers
1 large red onion, chopped in large chunks
8 oz cremini mushrooms, cut in half
1/2 cup plus 2 tbsp balsamic vinegar
1/4 cup extra virgin olive oil
1 tsp sugar
salt and pepper
2 tbsp fresh rosemary
2 cloves garlic, smashed and sliced
2 tbsp thyme
4 leaves fresh sage, chopped

Directions:
Combine the asparagus, bell peppers, onion, mushrooms, and any other vegetables you chose to use in a large bowl.

In a small bowl or measuring cup, combine balsamic vinegar, olive oil, sugar, salt, pepper, rosemary, garlic, thyme, and sage. Drizzle some of the mixture over vegetables, tossing gently until they are all evenly coated. Set vegetables aside.

Pour the rest of the mixture into a ziplock bag. Add the chicken thighs and allow to marinate 20-30 minutes in the refrigerator.

Preheat the grill and add the vegetables to a grill basket. Grill veggies until soft, about 10-15 minutes. Remove chicken from ziplock bag and discard marinade. Grill on one side for 10 minutes, flip and grill an additional 5-10 minutes or until no pink remains (an instant read thermometer should read about 165 degrees).

Serve chicken over grilled veggies. Makes 4 servings.

Adapted from Skinny Taste.
 

Linked to Prairie Story Recipe Swap Thursday and Mangoes and Chutney Fat Camp Friday.

Labels: , ,