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Grilled Chicken and Vegetable Spread

A vibrant and delicious grilled chicken and vegetable spread, perfect for summer BBQ gatherings, balancing protein and veggies for an enjoyable feast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: BBQ, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Grilled Chicken
  • 4 pieces boneless, skinless chicken breasts (about 170g / 6oz each)
  • 2 tablespoons olive oil for the chicken
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 cup BBQ sauce use a quality sauce with real smoky depth
For the Grilled Vegetables and Corn
  • 2 ears corn, husked fresh corn is preferred
  • 1 large red bell pepper seeded and cut into 4 flat planks
  • 1 large yellow bell pepper seeded and cut into 4 flat planks
  • 1 medium zucchini cut diagonally into 1.5cm rounds
  • 2 tablespoons olive oil for the vegetables
  • 1/2 teaspoon salt for the vegetables
  • 1/4 teaspoon black pepper for the vegetables
For Finishing and Serving
  • 2 tablespoons fresh flat-leaf parsley roughly chopped
  • 2 pieces lemons cut into wedges
  • extra amount BBQ sauce on the side for dipping

Method
 

Preparation
  1. Preheat the grill by turning all burners to medium-high heat and closing the lid for 15 minutes.
  2. Season the chicken breasts with olive oil, salt, black pepper, garlic powder, and smoked paprika.
  3. Prepare the vegetables by cutting bell peppers into flat planks, drizzling with olive oil, and seasoning with salt and pepper.
  4. Allow the chicken to sit at room temperature for 5 minutes while preparing vegetables.
Grilling
  1. Place the seasoned chicken breasts in the center of the preheated, oiled grill grate. Arrange the corn, pepper planks, and zucchini rounds around the chicken.
  2. Close the grill lid and cook for 6 to 7 minutes without moving the food.
  3. Flip the chicken and cook for another 5 to 6 minutes, turning the corn and vegetables as needed.
  4. Brush BBQ sauce generously on the chicken and let it caramelize for an additional minute.
  5. Check the internal temperature of the chicken to ensure it reaches 74°C (165°F).
Serving
  1. Remove the chicken and vegetables from the grill and let the chicken rest for 5 minutes.
  2. Arrange on a serving platter, scatter with parsley, arrange lemon wedges, and set extra BBQ sauce on the side for dipping.

Notes

Store leftovers in airtight containers in the refrigerator for up to 4 days. Use a meat thermometer for accurate chicken doneness.