Grilled Garlic Chicken + Summer Veggies 
DINNER is ON the Grill tonight! 
THIS is THE ONLY grilling recipe you will need to grill up all of those gorgeous end-of-summer garden vegetables, alongside PERFECTLY moist, juicy flavorful chicken breasts.
I ABSOLUTELY ADORE grilled zucchini!
Rachel’s BEST Grilling Tips:
Be sure to cut up your veggies into large enough pieces that won’t fall through your grill grates.
Start with uniform breasts. Trim fat, pound the thicker parts if needed to create uniform – ish pieces of meat. Do not over-pound the chicken.
Marinate in the refrigerator for a few hours beforehand. Use a marinade with oil (I typically use avocado oil, or extra virgin olive oil – in very small amounts!), an acid (lemon, lime, vinegar) & FLAVOR such as herbs, garlic, mustard, chili, liquid/coconut aminos, etc.
Bring meat just to room temperature before grilling. I remove from refrigerator & give them 15 minutes on the counter in a single layer.
ALWAYS Grill chicken on a medium-HIGH heat, flipping only ONCE! Be sure to PREHEAT the grill before cooking.
It likes to be undisturbed during it’s grilling.
Depending on the thickness of your breasts(this varies so greatly, I hesitate to post cooking time) about 4-7 minutes on the first side, 3-5 on the second.
Keep in mind the heat is usually hotter in the back, adjust breasts according to needed cooking times/place larger breasts where it’s hotter.
Chicken needs to be cooked thoroughly until juices run clear. BUT it is very important to not overcook!
When removing from the grill, the meat should be firm to the touch & juicy. Not hard & dry. Flipping only once during grilling & PRACTICE will make this happen!
Wrap, or cover tightly, hot(still juicy) breasts in tin foil for 4-5 minutes, allowing to rest after removing from the grill.
This helps the meat to stay juicy & warm while rounding up your people to eat your PERFECTLY GRILLED CHICKEN!
ALWAYS prepare extra for future meals!
Refrigerate once cool.
This makes for an EXCELLENT prep-ahead meal option! Simply dish up equal portions into your food prep containers, then refrigerate up to 4 days.
makes 6 servings
Ingredients:
- 1 1/2 lbs. boneless, skinless chicken breasts
- 1/2 tsp each sea salt and fresh ground black pepper, or to taste
- 4 Tbsps avocado oil, or olive oil
- 2 Tbsps apple cider vinegar
- 6 fresh garlic cloves, minced
- 1/2 tsp chili flakes
- 1 tsp oregano
- 2 large zucchini, sliced into 1/2 inch pieces
- 4 bell peppers (different colors), sliced into thick strips
- 1 large sweet onion, sliced into 1/4 inch pieces
- a small handful of fresh parsley, chopped
In a medium mixing bowl, whisk your oil, vinegar, together with sea salt, pepper, minced garlic, chili flakes, and oregano.
Place the chicken breast in a Ziploc bag, or glass bowl and pour in HALF of your olive-garlic mixture. Shake or toss to combine, then allow the chicken to marinate for at least 30 minutes, covered in the refrigerator.
Meanwhile, prepare your veggies, and place them in a large bowl. Add the remaining garlic oil mixture and toss well to coat.
Heat an outdoor or stovetop grill to medium-high heat. Discard all marinade. Place the veggies on the grill and cook in batches, flipping them constantly until the edges are nicely charred, about 5-6 minutes until they are crisp-tender.
Set on a platter as they are ready. Grill your chicken about 5 minutes on each side, or until internal temperature reaches 165 degrees F.
Place chicken on your platter next to the veggies, and sprinkle with fresh chopped parsley if desired.
Enjoy!
Rachel
Grilled Garlic Chicken + Veggies
Ingredients
- 1 1/2 lbs. boneless, skinless chicken breasts
- 1/2 tsp each sea salt and fresh ground black pepper, or to taste
- 4 Tbsps avocado oil, or olive oil
- 2 Tbsps apple cider vinegar
- 6 fresh garlic cloves, minced
- 1/2 tsp chili flakes
- 1 tsp oregano
- 2 large zucchini, sliced into 1/2 inch pieces
- 4 bell peppers (different colors), sliced into thick strips
- 1 large sweet onion, sliced into 1/4 inch pieces
- a small handful of fresh parsley, chopped
Instructions
- In a medium mixing bowl, whisk your oil, vinegar, together with sea salt, pepper, minced garlic, chili flakes and oregano.
- Place the chicken breast in a Ziploc bag, or glass bowl and pour in HALF of your olive-garlic mixture. Shake or toss to combine, then allow chicken to marinade for at least 30 minutes, covered in the refrigerator.
- Meanwhile prepare your veggies, and place them in a large bowl. Add the remaining garlic oil mixture and toss well to coat.
- Heat an outdoor or an stovetop grill to medium-high heat.
- Discard all marinade.
- Place the veggies on the grill and cook in batches, flipping them constantly until the edges are nicely charred, about 5-6 minutes until they are crisp-tender.
- Set on a platter as they are ready.
- Grill your chicken about 5 minutes on each side, or until internal temperature reaches 165 degrees F.
- Place chicken on your platter next to the veggies, and sprinkle with fresh chopped parsley if desired.
- Enjoy!
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