Good Life, Good Food: Balsamic Grilled Chicken and Vegetable

Chef Bud enjoys lots of spices. Have a look at the recipe.

Balsamic Grilled Chicken and Vegetables


¼ C balsamic vinegar

2 tsp extra virgin olive oil

1 ½ tsp minced garlic

½ tsp McCormick dried rosemary, crushed

½ tsp McCormick coarse ground black pepper

½ tsp McCormick dried oregano

4 ea boneless, skinless chicken breast

2 ea red potatoes, quartered lengthwise and cooked

2 ea red onion, cut into 6 wedges

1 ea sweet yellow pepper, cut into 2 inch strips

1 ea sweet red pepper, cut into 2 inch strips

1 ea zucchini, sliced into 1 inch slices


Preheat grill at medium high heat for 10 minutes

In a shallow dish, combine the balsamic vinegar, extra virgin olive oil, garlic, rosemary, oregano and coarse black pepper.

Add the chicken breast, turning the coat with the marinade. Cover the chicken and refrigerate for at least 30 minutes.

Add the potatoes, onions, zucchini and peppers to the marinade

Brush the grill with extra virgin olive oil

Arrange the chicken and vegetables on the grill, reserving the marinade.

Grill the chicken and vegetables occasionally turning and brushing with reserved marinade. Cook until chicken breast juices run clear and vegetables are tender. Should take around 10 minutes, turning over medium high heat.

This is a wonderful spring dish, bridging the foods of winter with those of spring and summer. A great opportunity for grilling early in the spring. Serve the grilled chicken on the grilled vegetables topped with some fresh cut basil! Enjoy!