Grilled Chicken With Savory Summer Vegetables Recipes

SUMMER GRILLED CHICKEN AND VEGETABLES

Steps:

• Heat grill to medium-high heat.
• Brush chicken with 2 Tbsp. dressing. Let stand 10 min.
• Meanwhile, poke holes in bottom of disposable aluminum foil pan. Toss vegetables with remaining dressing. Place in prepared pan.
• Place chicken and pan of vegetables on grill grate. Grill 20 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning chicken after 10 min. and stirring vegetables occasionally.

GRILLED CHICKEN WITH SAVORY SUMMER VEGETABLES

Steps:

• Preheat bbq to medium-high heat.
• Brush chicken with 2 tablespoons of the dressing. Let stand 10 minute.
• Poke holes of disposable aluminum foil pan.
• Toss vegetables with remaining 2 tbsp dressing. Place in prepared pan.
• Grill chicken until cooked through and vegetables are crisp tender. (About 20 Min).

BUFFALO CHICKEN GRILLED CHEESE SANDWICHES

Steps:

• Combine wing sauce, granulated garlic, onion powder, black pepper, paprika, and cayenne in a large saucepan. Stir over medium heat until warm, 2 to 3 minutes.
• Toss in cooked shredded chicken, coating all the chicken pieces with the seasoning mixture, and heat through, 3 to 4 minutes. Remove from heat and stir in blue cheese crumbles.
• Assemble the sandwiches by starting with a slice of Texas toast. Add one slice of Monterey Jack cheese, top with chicken mixture, add a second slice of cheese, then place another slice of toast on top, buttered-side up. Repeat for 4 sandwiches.
• Place a completed sandwich in a nonstick skillet over medium-low heat, until the toast is browned and the cheese is softened, 3 to 5 minutes. Be careful not to burn the toast. Turn down the heat if the sandwich is browning too fast. Using a spatula, carefully turn the sandwich and cook until the sandwich is brown on the other side, 3 to 5 minutes.
• Serve with additional wing sauce, if desired, ranch dressing, carrot strips, and celery sticks.

SAVORY GRILLED VEGETABLES

Steps:

• In a small bowl, combine olive oil, balsamic vinegar, garlic, salt, black pepper and oregano.
• Snap off and discard woody bases from asparagus. If desired, scrape off scales. Brush mushrooms and all vegetables with oil mixture, reserving the remaining oil mixture.
• Place mushrooms on the rack of an uncovered grill directly over medium hot coals. Grill for 8 to 10 minutes or until tender, turning once and brushing with reserved oil mixture. Add vegetables to grill. Grill for 3 to 4 minutes or until tender, turning once and brushing with reserved oil mixture. Discard any remaining mixture.
• To serve, slice mushrooms. Arrange mushroom slices and other vegetables on a serving plate.
• Sprinkle with feta cheese.

GRILLED CHICKEN WITH SAVORY SUMMER VEGETABLES

Steps:

• PREHEAT grill to medium-high heat. Brush chicken with 2 Tbsp. of the dressing. Let stand 10 minutes.
• MEANWHILE, poke holes in bottom of disposable aluminum foil pan. Toss vegetables with remaining 2 Tbsp. dressing. Place in prepared pan.
• GRILL 20 minutes or until chicken is cooked through and vegetables are crisp-tender.