Maple-Glazed Grilled Chicken with Roasted Vegetable Skewers
Winter is usually associated with cozy fires and comfort food, but who says the grill can’t be part of the winter culinary experience? This Maple-Glazed Grilled Chicken with Roasted Vegetable Skewers brings the best of both worlds to your table. The sweet and savory notes of the maple glaze complement the smoky flavors from the grill, while the colorful vegetable skewers add a burst of freshness.
Grilling in January might seem unconventional, but it’s a delightful way to embrace the season and create heartwarming dishes that defy the chill. So, fire up the grill, gather your loved ones, and savor the unique joy of winter barbecuing with this delectable recipe.
Ingredients:
For the Maple-Glazed Grilled Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup pure maple syrup
- 1/4 cup soy sauce
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- Salt and black pepper to taste
For the Roasted Vegetable Skewers:
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 zucchini, sliced into rounds
- 1 red onion, cut into wedges
- 8-10 cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
For Garnish:
- Fresh parsley, chopped
Instructions:
1. Marinate the Chicken: In a bowl, whisk together maple syrup, soy sauce, Dijon mustard, minced garlic, salt, and black pepper. Place the chicken breasts in a shallow dish and pour half of the marinade over them. Cover and refrigerate for at least 30 minutes.
2. Prepare the Vegetable Skewers: In a separate bowl, toss the bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, dried thyme, salt, and black pepper. Thread the vegetables onto skewers, alternating colors.
3. Preheat the Grill: Preheat your grill to medium-high heat. Oil the grates to prevent sticking.
4. Grill the Chicken: Remove the marinated chicken from the refrigerator and grill for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C). Brush the chicken with the reserved marinade during the last few minutes of grilling.
5. Grill the Vegetable Skewers: Place the vegetable skewers on the grill and cook for 10-12 minutes, turning occasionally until they are charred and tender.
6. Serve and Garnish: Arrange the grilled chicken on a platter, place the roasted vegetable skewers alongside, and garnish with freshly chopped parsley. Drizzle any remaining maple glaze over the chicken before serving.
