Grilled chicken breasts on vegetables

June 25, 2008

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Serves 2

2 skinless, boneless chicken breasts
2 tablespoons olive oil, plus more for sprinkling
2 teaspoons chopped fresh thyme
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1 medium zucchini, thinly sliced
1 red pepper, cored and cut in 4 pieces
4 scallions, left whole but trimmed
1 teaspoon balsamic vinegar

1. Prepare a medium-hot charcoal fire or heat the burners on the gas grill to medium-high.

2. Set the chicken on a plate, sprinkle with enough oil to barely coat it, add 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside.

3. In a bowl, toss the zucchini, red pepper, and scallions with 1 tablespoon oil, 1/2 teaspoon salt, and the remaining 1/4 teaspoon pepper. Let sit at room temperature while the grill heats.

4. Grill the chicken and vegetables without turning them for 3 minutes or until they have good grill marks. With tongs, flip the meat and vegetables. Continue cooking for 5 minutes or until the chicken is firm to the touch and just cooked through (check by slicing into a thick spot), and the vegetables are all browned and tender.

5. Divide the vegetables between 2 plates and set a piece of chicken on top. Sprinkle with the balsamic vinegar, the remaining 1/4 teaspoon salt, the remaining 1 teaspoon thyme, and the remaining 1 tablespoon olive oil.

Tony Rosenfeld