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Honey Balsamic Grilled Chicken and Vegetables

This Honey Balsamic Grilled Chicken and Vegetables is a flavor-packed delight! Perfect for weeknight dinners or weekend barbecues.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1.5 lbs boneless, skinless thin sliced chicken cutlets
  • 3 tbsp homemade pesto or store-bought adds a fresh, herby flavor
  • 1 clove crushed garlic for aromatic depth
  • 1/4 tsp crushed red pepper flakes a hint of heat
  • 1/2 lime Juice brightens up the flavors
  • 2 tbsp olive oil helps with grilling
  • 3 tbsp balsamic vinegar the star ingredient
  • 1 tbsp raw honey sweetens and caramelizes
  • to taste Kosher salt enhances all flavors
  • 1 lb asparagus tough ends removed
  • 2 medium zucchini sliced 1/4-inch thick
  • 1 medium red bell pepper seeded and sliced into strips
  • to taste Olive oil cooking spray for grilling

Instructions

  • In a mixing bowl, combine the honey, balsamic vinegar, olive oil, lime juice, crushed garlic, pesto, and crushed red pepper flakes. Whisk until well combined.
  • Place the chicken cutlets in a large resealable bag or a shallow dish. Pour half of the marinade over the chicken, ensuring it’s well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 2 hours).
  • While the chicken is marinating, prepare your vegetables. Trim the tough ends off the asparagus, slice the zucchini into 1/4-inch thick rounds, and slice the red bell pepper into strips. Drizzle with olive oil, salt, and pepper.
  • Preheat your grill to medium-high heat. Spray the grill grates with olive oil cooking spray to prevent sticking.
  • Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the grill and cook for about 4-5 minutes on each side, or until the internal temperature reaches 165°F.
  • Once the chicken is nearly done, add the prepared vegetables to the grill. Grill for about 5-7 minutes, turning occasionally, until they are tender and have nice grill marks.
  • Remove the chicken and vegetables from the grill. Let the chicken rest for a few minutes before slicing. Serve alongside the colorful vegetables and drizzle with the remaining marinade.

Equipment

  • Grill
  • Mixing Bowl
  • Whisk
  • Grilling tongs
  • Cutting Board
  • Knife

Notes

  • Marinate the chicken for at least 30 minutes for maximum flavor.
  • Experiment with seasonal vegetables to add variety.
  • Leftovers can be stored in the refrigerator for up to 3 days.