Honey-Balsamic Chicken with Vegetables: A Go-To Quick Grilled Dinner
This easy grilled chicken-and-veg dinner recipe is fast enough for a weeknight meal. It’s also primo weekend barbecue fare.
With a three-ingredient marinade (that doubles as a basting sauce!) and less than 20 minutes of cook time, this easy chicken-and-veg dinner is fast enough for a weeknight meal, but also works as a very chill dinner for a weekend cookout.
Butterflying Your Chicken Breasts
Butterfly the boneless, skinless chicken breasts and get multiple benefits. This makes them thinner, which speeds up the cooking. It also increases the surface area, so they absorb more sauce and get even more tasty charred grill marks. The butterflied breasts are in the marinade for as long as it takes you to prep the vegetables for the grill, so it’s an efficient use of your time.
Save Time By Grilling Your Vegetables Whole
To cut down on prep time, the ears of corn, and peppers and onions are grilled in large pieces and then cut into chunks when they come off the grill. This also makes everything easier to maneuver on the grill. They all get a rough chop and a toss before you serve, but if you’re feeling truly lazy, you could just cut the ears of corn in half and divvy up the veggies as they are.
Kick up the summer vibes with a sprinkle of chopped fresh basil. It really “ties the room together,” so to speak.
A Pantry Marinade That Doubles as a Glaze
The key to this recipe is that the marinade—just honey, balsamic vinegar, and Dijon mustard—doubles as a glaze. The chicken gets an extra dose of flavor via basting halfway through. The honey and mustard give the sauce a bit of viscosity, so it clings to the chicken and the honey helps caramelize the meat so you will have those professional-looking grill marks.
When working with marinades that double as a glaze please note—safety first! Be sure to reserve the marinade you’ll use for basting before you add the chicken to the marinade to prevent any cross-contamination.
Swaps and Upgrades
- Try red wine vinegar or apple cider vinegar instead of balsamic.
- Swap in spicy brown mustard or whole grain mustard.
- Substitute chopped parsley or thinly sliced chives or scallion for the fresh basil.
- Want it spicy? Whisk in a few pinches of cayenne or dial down the vinegar and shake in a few dashes of a vinegar-based hot sauce.
- Add minced garlic and/or ginger for another layer of flavor.
The marinade would be great on pork chops or pork tenderloin if you don’t have chicken, and any solo vegetable or combo of veggies work here.
- Zucchini and squash
- Asparagus and shallot
- Cauliflower and sweet potato
Just be sure to slice your veg here so that they’ll cook in 18 to 20 minutes and come off the grill with the chicken.
Sides for This Grilled Chicken
Keep the meal veggie-heavy by serving with a crunchy salad—iceberg or romaine would work well. Or make it a more substantial and pair with white or brown rice, roasted potatoes, or egg noodles tossed with a little butter and more basil.
More Weeknight Chicken and Veg Combos
- Skillet Chicken Thighs with Potatoes, Carrots, and Greens
- One Pan Paprika Chicken with Potatoes and Tomatoes
- Ranch Roasted Chicken and Vegetables
- Skillet Roast Chicken with Root Vegetables
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.
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.
Butterfly the chicken breasts:
Slice each chicken breast half horizontally, butterflying it open to create a uniform thickness.
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.
Prep the vegetables:
Brush the peppers, onions, and corn with 1 tablespoon oil and season with the remaining 1 teaspoon salt.
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.
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.
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.
Divide the vegetables evenly among 4 plates. Top each with a chicken breast. Sprinkle evenly with basil. Serve.
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.
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