If You Need an Easy Summer Dinner, This Is Yours
So the first time I made this Honey‑Balsamic Grilled Chicken & Veggies, I was halfway through chopping the zucchini when my dog ran off with a raw carrot. I mean, of course she did—who wouldn't, with the kitchen smelling this good? Anyway, this recipe's saved my bacon (or, well, my chicken) on more than one busy weeknight. It's a bit messy, a bit sticky, but honestly, that's half the fun. And if you end up with balsamic drips on your shirt, welcome to the club—I've got a permanent collection at this point.
Why You'll Love This (Or at Least Not Hate It)
I whip this up whenever I need to clear out the fridge—my family seriously cheers for it, especially since the veggies get all caramelized and sweet on the grill. Even my picky nephew (he claims "green things are for rabbits") eats it, as long as I don't mention the zucchini. And, oh, the chicken comes out ridiculously juicy, which is a miracle considering the number of times I've overcooked it trying to multitask (don't text and grill, folks).
What You'll Need (aka, Raid the Fridge)
- 4 chicken breasts (or thighs if you like 'em juicier—I do, but my partner's a breast guy, so pick your battles)
- 3 tablespoon honey (I sometimes sub maple syrup if that's all I've got—tastes a bit more "fall" but still good!)
- 2 tablespoon balsamic vinegar (Grandma swore by the fancy aged stuff, but honestly, supermarket balsamic gets you 95% there)
- 2 tablespoon olive oil
- 3 garlic cloves, minced (powder works in a pinch—just don’t tell the foodies)
- 1 red onion, cut in chunks
- 1 zucchini, sliced
- 1 red bell pepper, chopped (yellow or orange is fine, too—rainbow food is just more fun)
- 1 small eggplant, cubed (optional, but I like the texture)
- Salt & pepper (I don't measure, just do the "looks about right" sprinkle)
- Fresh herbs like thyme or basil (totally optional, but if you have them—go wild)
Let's Get to the Good Stuff: Directions
- Mix the marinade. Grab a bowl—big enough to fit your chicken. Throw in honey, balsamic, olive oil, garlic, a good pinch of salt and pepper. Whisk it up. If it seems too thick, add a splash more oil. (This is where I usually sneak a finger taste. No shame.)
- Marinate. Add the chicken to the bowl. Scoop that marinade all over—get it in the nooks. Toss it in the fridge for at least 30 mins. (Or like, 10 minutes if you’re hangry. It still works.)
- Prep the veggies. Chop everything chunky. I toss it all on a tray, drizzle with olive oil, salt, and more pepper. Sometimes I add a dash of dried oregano but honestly, it’s just because I can never remember if I used it last time. Shrug.
- Fire up the grill. Preheat to medium-high. Or—if your grill is stubborn like mine—just when it feels hot enough that you second guess your life choices. No grill? Oven broiler works just fine. (Actually, I find the broiler gives more even char but who am I to judge?)
- Grill the chicken. Place chicken on the grill. About 6-7 mins a side, or until it looks golden and your neighbor peeks over the fence to ask what smells so good. If you’re not sure it's done, slice into the fattest bit—juices should run clear.
- Grill the veggies. Throw them on a grill basket or foil tray. Toss occasionally. I like them with a bit of burnt edge, but my sister calls that "too much flavor." Up to you.
- Rest & serve. Let the chicken rest for 5 or so minutes (I almost always skip this step and regret it, so trust me, wait). Pile everything on a big platter. Scatter with torn basil or thyme if you're feeling fancy—no one's judging.
Notes from the Trenches
- Once I tried marinating overnight—chicken got a bit mushy. Maybe stick to 30 mins or up to 2 hours, tops.
- If the weather stinks, roast everything at 425F instead. Comes out just as tasty, though less smoky.
- Don't panic if your marinade splits or looks weird. It always comes together on the grill—promise.
Things I've Tried (& Some That Flopped!)
- Subbed tofu for chicken once for a veggie friend. It worked, but needed more salt. Maybe marinate longer?
- Threw in pineapple chunks. Too sweet for me but the kids loved it—so, go wild if you’re feeling tropical.
- Tried adding capers once. Big nope. Just... no.
Stuff You'll Need (or Fake It)
- Grill (or a broiler; heck, a grill pan on the hob works too—yes, I said hob. I'm old school.)
- Basting brush (I just use a spoon, honestly)
- Mixing bowl, knife, tray
- Grill basket helps for veggies, but foil works if you're out of gadgets
How to Store (I Doubt You'll Have Leftovers)
Fridge for up to 2 days—in theory. In my house, it never lasts more than a day. But, if you do have leftovers, cold chicken slices are awesome in sandwiches or tossed with salad. Haven't tried freezing it, so if you do, let me know how it goes?
How I Like to Serve It (And You Should Too… Or Not)
Pile everything up on a big board in the middle of the table—less washing up, more fun. Sometimes I throw on some feta or a scoop of tzatziki (the Serious Eats version is solid). Bread on the side if I’m feeling carb-y. My cousin dips her chicken in sriracha—she’s a rebel.
Little Pro Tips I Learned the Hard Way
- Don’t rush the resting time—seriously, your chicken will be juicier. I once served it right off the grill; regret level: high.
- Keep a bit of marinade separate BEFORE it touches raw chicken, then drizzle it on at the end. Don't use the raw stuff, obviously. Learned that one after a stomachache.
- Chicken stuck to the grill? Let it cook a bit longer before flipping. (It's nature's way of saying "not yet, mate.")
Questions I Actually Get (Usually at BBQs)
- Can I make this in advance?
- Sure, the chicken's good cold—maybe even better (I don't know, maybe I'm weird?). Just don't let it sit in the marinade overnight or it'll get a weird texture.
- I don’t have balsamic—what else?
- Red wine vinegar and a pinch of brown sugar works in a pinch. It won’t taste quite the same, but it’ll get you there.
- Do I have to use chicken?
- Nope! Tofu, shrimp, or mushrooms work pretty well. Actually, shrimp only needs about 2-3 mins per side, though—otherwise you'll get rubber bands.
- Is there a way to make this spicier?
- Chuck in some chili flakes or a spoonful of harissa (the Bon Appétit recipe is a good homemade one) to the marinade. Pow!
- Can I double the recipe?
- Absolutely. I've tripled it for family reunions and lived to tell the tale, though be ready—everyone hangs round the grill like moths to a flame.
By the way, if you've got veggie odds and ends, don't be afraid to just toss them on. I once added asparagus, snap peas, even a sad leftover half-fennel bulb. All good. Cooking's not meant to be precious, after all. And if you want a cool salad to go alongside, this one from Smitten Kitchen is gold. Happy grilling (or broiling, or whatever)!
Ingredients
- 4 boneless, skinless chicken breasts
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- Salt and black pepper to taste
Instructions
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1In a bowl, whisk together balsamic vinegar, honey, olive oil, minced garlic, Italian herbs, salt, and black pepper to make the marinade.
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2Place chicken breasts in a resealable bag or shallow dish. Pour half of the marinade over the chicken, reserving the rest for the vegetables. Marinate in the refrigerator for at least 15 minutes.
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3Preheat the grill to medium-high heat. Toss the sliced bell pepper, zucchini, and red onion with the reserved marinade.
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4Grill the chicken for 6-7 minutes per side, or until fully cooked and juices run clear. Grill the vegetables for 8-10 minutes, turning occasionally, until tender and slightly charred.
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5Serve the grilled chicken breasts with the assorted grilled vegetables. Drizzle with any remaining marinade if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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