Grill Girl: 1-2-3 Easy Chicken & Veggies

Continuing our summer series on grilling, here are three great new easy recipes. The first one, for grilled vegetables, goes wonderfully with either of the second two -- fruity chicken recipes. Enjoy! And let us know how you and your family liked it.

  1. Grilled Vegetables
    Serves 1-2
    • 1/3 cup olive oil
    • 2 tablespoons soy sauce
    • 1 teaspoon honey
    • 2 portobello mushrooms
    • 2 endive, sliced in half
    • 1 vidalia onion, sliced

    Heat Grill. Mix olive oil, soy sauce and honey together and pour over veggies in either a non-metal bowl or a sealable plastic bag. Grill vegetables over medium high heat, turning with tongs for approximately 6 minutes, or until vegetables are cooked. Serve either as a main course or as a side for grilled steaks, veal chops or one of the chicken dishes listed below.

  2. Grilled Chicken with Peaches
    Serves 3-4
    • 2 pounds chicken thighs
    • 1 cup pineapple juice
    • 1/4 cup peach spreadable fruit (or jam)

    Preheat oven to 400 degrees and also preheat grill. Rinse chicken and place in a pan lined with aluminum foil. Either in cusinart, blender or by hand mix pineapple juice and peach puree together and pour over chicken. Bake in the oven for an hour, basting frequently, and grill over medium high heat until skin is lightly seared.

  • Grilled Chicken Thighs with Mango Chutney
    Serves 2-3
    • 1 1/4 pounds chicken thighs
    • 1/2 cup water
    • 1/3 cup mango chutney
    • 1 tablespoon hoisin sauce
    • 1 tablespoon soy sauce

    Preheat oven to 400 degrees and also preheat grill. Rinse chicken, place in a pan lined with aluminum foil and pour water in bottom of pan. Mix the mango chutney, hoisin and soy sauces in a bowl and baste chicken with this mixture while it cooks in the oven for an hour. Remove chicken from oven and then place on the grill over medium high heat and cook until skin is seared.

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