Gas Grill Chicken & Veggies
This Easy Gas Grilled Chicken and Veggies is a simple, flavorful way to get dinner on the table. Chicken and fresh vegetables cook side by side on the grill, picking up light char and smoky flavor. Seasoned with Kinder’s Sweet & Smoky Brown Sugar Seasoning, everything comes off the grill savory, slightly sweet, and ready to serve. It’s an easy, family-friendly option for weeknight grilling.
Ingredients
Chicken
4 boneless, skinless chicken breasts
2 Tbsp neutral oil
Vegetables
2 medium zucchini
1 red bell pepper
1 yellow bell pepper
1 red onion
1 large eggplant
2 to 3 tbsp neutral oil
Salt and pepper to taste
Instructions
Preheat your grill to medium heat, about 375 to 400°F, and set it up for two-zone cooking.
Prepare the chicken. Pat the chicken completely dry with paper towels. Lightly coat both sides with neutral oil and apply the Kinder’s Sweet & Smoky Brown Sugar Seasoning evenly on all sides.
Prepare the vegetables. Slice the zucchini into thick planks. Cut the bell peppers into large sections and slice the red onion into thick wedges. Slice the eggplant into thick rounds or long planks about 1/2 to 3/4 inch thick. Lightly salt the eggplant and let sit for 15 minutes, then pat dry. Toss all vegetables with neutral oil and season lightly with pepper.
Place the chicken on the cooler side of the grill. At the same time, place the veggies over medium heat on the hotter side. Close the lid and cook, turning the vegetables occasionally so they char evenly.
After about 8 minutes, flip the chicken and continue cooking for another 6 to 8 minutes, moving it briefly to the hotter side near the end to develop good color. Cook until the internal temperature reaches 160°F.
The vegetables should take about 8 to 12 minutes total depending on thickness.
Transfer the veggies to a large serving platter and gently toss together.
Let the chicken rest for 5 minutes, then place it on the platter.
Serve with marinated cherry tomatoes spooned over the top of the grilled mixture or on the side.
Pro Summertime Tip:
If peaches are in season, add them to your grilled veggies for a sweet kick. Simply, halve the peaches, remove the pits, then lightly brush the cut sides with oil. During the last few minutes of cooking, place the peaches cut-side down on the grill and cook for 2 to 3 minutes until caramelized, then flip briefly to warm through. Remove the peaches from the grill and cut them into wedges.
Featured Products
Gas Grill Chicken & Veggies
This Easy Gas Grilled Chicken and Veggies is a simple, flavorful way to get dinner on the table. Chicken and fresh vegetables cook side by side on the grill, picking up light char and smoky flavor. Seasoned with Kinder’s Sweet & Smoky Brown Sugar Seasoning, everything comes off the grill savory, slightly sweet, and ready to serve. It’s an easy, family-friendly option for weeknight grilling.
Ingredients
Chicken
4 boneless, skinless chicken breasts
2 Tbsp neutral oil
Vegetables
2 medium zucchini
1 red bell pepper
1 yellow bell pepper
1 red onion
1 large eggplant
2 to 3 tbsp neutral oil
Salt and pepper to taste
Instructions
Preheat your grill to medium heat, about 375 to 400°F, and set it up for two-zone cooking.
Prepare the chicken. Pat the chicken completely dry with paper towels. Lightly coat both sides with neutral oil and apply the Kinder’s Sweet & Smoky Brown Sugar Seasoning evenly on all sides.
Prepare the vegetables. Slice the zucchini into thick planks. Cut the bell peppers into large sections and slice the red onion into thick wedges. Slice the eggplant into thick rounds or long planks about 1/2 to 3/4 inch thick. Lightly salt the eggplant and let sit for 15 minutes, then pat dry. Toss all vegetables with neutral oil and season lightly with pepper.
Place the chicken on the cooler side of the grill. At the same time, place the veggies over medium heat on the hotter side. Close the lid and cook, turning the vegetables occasionally so they char evenly.
After about 8 minutes, flip the chicken and continue cooking for another 6 to 8 minutes, moving it briefly to the hotter side near the end to develop good color. Cook until the internal temperature reaches 160°F.
The vegetables should take about 8 to 12 minutes total depending on thickness.
Transfer the veggies to a large serving platter and gently toss together.
Let the chicken rest for 5 minutes, then place it on the platter.
Serve with marinated cherry tomatoes spooned over the top of the grilled mixture or on the side.
Pro Summertime Tip:
If peaches are in season, add them to your grilled veggies for a sweet kick. Simply, halve the peaches, remove the pits, then lightly brush the cut sides with oil. During the last few minutes of cooking, place the peaches cut-side down on the grill and cook for 2 to 3 minutes until caramelized, then flip briefly to warm through. Remove the peaches from the grill and cut them into wedges.