Grilled Italian Chicken and Veggies

Grilled Italian Chicken and Veggies

Grill a veggie-rich chicken dinner. A grill basket is the secret helper.

Prep Time

10

Minutes

Total Time

1:00

Hr:Mins

Makes

4

servings

3- to 3 1/2-pound cut-up broiler-fryer chicken, skin removed if desired
3/4
cup zesty Italian dressing
1/2
teaspoon coarsely ground pepper
1
medium orange bell pepper, cut into 8 pieces
1
medium yellow bell pepper, cut into 8 pieces
1
medium sweet onion (such as Bermuda, Maui, Spanish or Walla Walla), cut into 16 thin wedges
4
medium plum (Roma) tomatoes, thinly sliced or coarsely chopped
1/4
cup chopped fresh basil leaves or parsley
  1. Heat coals or gas grill for direct heat. Place chicken in shallow pan. Drizzle with 1/2 cup of the dressing; turn to coat. Sprinkle with 1/4 teaspoon of the pepper.
  2. Mix bell peppers, onion, remaining 1/4 cup dressing and remaining 1/4 teaspoon pepper in medium bowl; toss to coat. Place vegetables in grill basket (grill “wok”), using slotted spoon; reserve dressing in bowl.
  3. Remove chicken from pan; reserve dressing in pan. Place chicken, skin sides up, on grill over medium heat. Cover and grill 40 to 50 minutes, turning occasionally and brushing with dressing remaining in shallow pan, until juice of chicken is no longer pink when centers of thickest pieces are cut. Add grill basket to grill during last 15 minutes of grilling; grill, shaking basket or stirring vegetables occasionally, until vegetables are crisp-tender.
  4. Add tomatoes, basil and grilled vegetables to bowl with dressing; toss to coat. Serve vegetables with chicken.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Red and green bell peppers are excellent in this recipe, too. Use just one color of pepper, or create a splash by using a mix of red, green, orange and yellow.
Substitution
Instead of the cut-up broiler-fryer chicken, substitute 4 bone-in chicken breast halves.
Prepare the chicken ahead by marinating it in the dressing for 1 to 2 hours before grilling. You also can cut up the veggies, but don’t add them to the dressing until just before grilling.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 510
    • (Calories from Fat 290),
  • Total Fat 33g
    • (Saturated Fat 6g,
    • Trans Fat 1/2g),
  • Cholesterol 135mg;
  • Sodium 390mg;
  • Total Carbohydrate 12g
    • (Dietary Fiber 2g,
    • Sugars 9g),
  • Protein 42g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.