Grilled Chicken and Vegetables

For variations of this Grilled Chicken and Vegetables recipe, check out Grilled Chicken on Greens and Summer Open-Faced Sandwiches.

Yield: Makes 4 servings
Recipe from Southern Living

More From Southern Living


  • 2 zucchini
  • 2 yellow squash
  • 2 red bell peppers
  • 2 large sweet onions
  • 1 (8-ounce) bottle light Italian dressing
  • 1 (8-ounce) bottle sweet-and-sour dressing
  • 1/2 cup dry white wine or chicken broth
  • 1/4 cup soy sauce
  • 6 skinned and boned chicken breast halves


  1. Cut zucchini and yellow squash into 1/4-inch-thick slices; cut bell peppers into 2-inch pieces, and cut onions into small wedges.
  2. Combine Italian dressing and next 3 ingredients; reserve 1/2 cup mixture to use later. Chill.
  3. Place chicken in a shallow dish or zip-top plastic bag; add 1 3/4 cups dressing mixture, turning to coat. Cover or seal; chill 4 to 8 hours.
  4. Place vegetables in a bowl; add remaining 1/2 cup dressing mixture, tossing to coat. Cover and chill 2 hours.
  5. Drain vegetables, reserving marinade in bowl. Arrange vegetables in a grill basket.
  6. Grill, covered with grill lid, over medium-high heat (350° to 400°) 15 minutes or until tender. Return half of vegetables to bowl, and toss with reserved marinade; keep warm. Cover and chill remaining vegetables.
  7. Drain chicken; discard marinade.
  8. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes on each side or until done. Serve 4 pieces with warm vegetables. Cover and chill remaining chicken.
  9. Grilled Chicken on Greens: Toss 4 cups mixed salad greens with 1/4 cup reserved dressing mixture; arrange on individual plates. Cut remaining 2 grilled chicken breast halves into strips; cut 1 medium tomato into wedges. Place chicken and tomato on greens, and drizzle with remaining 1/4 cup reserved dressing mixture. Yield: 2 servings.
  10. Summer Open-Faced Sandwiches: Cut 1 (12 inch) French bread loaf in half lenghwise; lightly toast bread. Drizzle cut sides with 1/4 cup reserved dressing mixture. Layer each half with 1 large tomato, thinly sliced; half of remaining grilled vegetables; and remaining 2 grilled chicken breast halves, cut into strips. Top with 4 mozzarella cheese slices. Broil 5 inches from heat (with electric oven door partially open) 2 minutes. Or wrap in aluminum foil, and grill, covered with grill lid, over medium-high heat (350° to 400°) 8 minutes. Halve each portion. Yield: 2 servings.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Chicken and Vegetables Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy