Ingredients:

  • 1/2 cup Balsamic Vinegar
  • 1/4 cup Honey
  • 1/4 cup Olive Oil
  • 1 tablespoon Dijon Mustard
  • 3 cloves Garlic, minced
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Smoked Paprika
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 4 Boneless, Skinless Chicken Breasts
  • 2 medium Zucchini, cut into 1-inch chunks
  • 1 large Red Bell Pepper, cut into 1-inch pieces
  • 1 medium Red Onion, cut into thick wedges
  • 1 pint Small Cherry Tomatoes

Instructions:

  1. Prepare the chicken by trimming any excess fat. If breasts are over 1 inch thick, slice them horizontally (butterfly) for even cooking.
  2. Make the marinade: Whisk together the balsamic vinegar, honey, olive oil, Dijon mustard, minced garlic, oregano, paprika, salt, and pepper. Reserve about 1/4 cup of this mixture to use later as the final glaze.
  3. Marinate: Place the chicken and the zucchini, peppers, and onion (reserve the tomatoes) into the bowl with the remaining marinade. Toss to coat thoroughly. Cover and refrigerate for a minimum of 1 hour, up to 4 hours.
  4. Preheat your grill to a medium-high heat (approx. 400°F / 200°C). Clean and lightly oil the grates to prevent sticking.
  5. Thread the vegetables onto skewers or place them in a grill basket. Remove the chicken from the marinade (discard the used marinade).
  6. Grill the chicken for 5-6 minutes per side until nicely charred and nearly cooked through.
  7. Add the vegetable skewers/basket to the grill alongside the chicken. Cook, turning occasionally, for about 8-10 minutes. Add the cherry tomatoes for the final 3 minutes of vegetable cooking.
  8. Glaze & Finish: During the last 2 minutes of total cooking time, brush the chicken and vegetables liberally with the reserved clean glaze mixture. Flip and brush the other side. Cook until the glaze sets slightly and the chicken reaches an internal temperature of 165°F (74°C).
  9. Remove all items from the grill. Let the chicken rest for 5 minutes before serving immediately with the charred garden vegetables.