I was so excited to film this video because it’s the first time I have done a video GRILLING OUTSIDE! This is the BEST grilled chicken on an outdoor grill…EVER! The marinade is so delicious, I could eat this meal everyday for lunch and/or dinner.
BEST EVER MARINATED GRILLED CHICKEN AND VEGGIES
Serves 4
4 boneless, skinless chicken breasts, washed and ready
1 red or yellow onion, sliced crosswise in 1/2 inch discs
1 bunch asparagus, ends trimmed
1 red and 1 yellow bell pepper, blistered on the stove and skins removed with a clean kitchen towel. Remove the stem and seeds and quarter each pepper.
1/4 cup olive oil plus 3 more tablespoons for drizzling
1/4 cup Worcestershire Sauce
1/4 cup soy sauce
1/4 cup balsamic vinegar, plus 1/2 tablespoon or drizzling
3 garlic cloves, minced
1 tablespoon chopped fresh rosemary or 1/2 tablespoon dried rosemary
1 tablespoon chopped fresh thyme or 1/2 tablespoon dried
Kosher salt and fresh black pepper
FOR THE MARINADE:
Place the chicken, 1/4 cup olive oil, Worcestershire, soy sauce, 1/4 cup balsamic vinegar, garlic, rosemary, thyme and a few cracks of black pepper in a gallon size plastic ziplock bag or shallow baking dish. Allow to marinate for at least 1 hour, 2-4 preferably.
GRILLING THE CHICKEN & VEGGIES:
Preheat your outdoor grill when you are ready to eat. Drizzle your veggies with the remaining olive oil and season with salt and pepper.
Grill your chicken on the center of the grill and place your veggies around it, adding the asparagus last. Your asparagus won’t need much time at all, just a few minutes. Don’t leave the grill and keep an eye on everything, especially the veggies. The onions and peppers will only need 1 to 2 minutes on each side. The chicken will need about 3 to 4 minutes on each side. You are welcome to baste the chicken with the remaining marinade, but only while it is on the hot grill. Once the chicken comes off the grill, discard the marinade in an effort to avoid cross contamination! You will know when the chicken is done when it is firm to the touch and reaches 165 degrees, internally.
Place everything on a serving platter and drizzle the onions and peppers with the remaining balsamic vinegar.
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Email: amanda@amandadoesfood.com
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