Chicken & vegetable grill bowl is one of my favorite easy summer recipes. Chicken is grilled along with a whole heap of colorful, healthy vegetables.

We bought our grill bowl, or grill basket, as it is often called, at a local home improvement store on a whim years ago. We had started making kabobs and decided to try the basket because it seemed simpler. It makes grilling veggies easy. No worries about vegetables falling through the grates or dealing with the hassle of skewering them all.

Vegetables are great on the grill. Peppers, onions, and zucchini get sweet and tender. Mushrooms get tender and very flavorful. Tomatoes get juicy and smoky. Cherry tomatoes are especially good if available.

Ingredients

Soy Sauce: Adds salty flavor to the chicken.

Rice Vinegar: The acidity in vinegar helps tenderize the chicken.

Chicken Breast: I used one chicken breast. A couple of boneless, skinless chicken thighs would be terrific.

Red Pepper, Onion, Mushrooms, Tomatoes, Zucchini: This is the combination I use most often.

Orange Juice: Orange juice is the base for a sauce. Orange and chicken are wonderful together in this sheet pan dinner and, of course, orange chicken!

Hoisin Sauce: A sweet and spicy sauce that adds lots of flavor.

Sesame Oil: Adds richness and flavor.

Fresh Ginger: Ginger adds brightness to the sauce. Ground ginger would work if you don’t have fresh available.

Garlic Powder: You could also use minced or grated fresh ginger.

Sriracha: Makes the sauce a little spicy.

Honey: Adds sweetness and a thick, sticky texture to the sauce.

Cornstarch: Cornstarch thickens the sauce as it cooks.

Rice: Rice is perfect as a base for chicken, veggies, and sauce. If you want a lighter, low-carb meal, skip the rice.

Instructions

Chicken & Vegetables

Several hours before dinner, you will marinate the chicken. Chop the chicken into bite-sized pieces and add to a resealable plastic bag. Flip the bag around a few times to ensure the chicken is coated with the vinegar and soy sauce. This should sit in the refrigerator for 2-4 hours before you plan to grill.

About an hour before grill time, prep the veggies and add to the bag. Rotate and flip the bag around, so everything is well-mixed.

Light your grill and start your rice. When the grill is ready place your basket on to get it preheated. Once it is up to temp, take it off the grill and spray it with no-stick spray before putting it back on. Don’t ever spray the oil over an open flame. Drain the excess fluid from the chicken and vegetable bag, before dumping the contents into the basket. Don’t be surprised if there isn’t a lot of liquid as the chicken and veggies will absorb the marinade. Give the basket a shake, or use a spoon to level things out. Cover the grill, checking it every few minutes to stir the contents. Try to avoid things getting too much char. You can pull it once the chicken is firm.

The Sauce

While Hubby mans the grill, I make a sweet and spicy orange sauce. Years ago, I would marinate the chicken in a mixture similar to the sauce with orange juice, honey, and sriracha. The dish would burn easily with all the sugar in the orange juice and honey. Instead, I keep the marinade simple and add the sauce later.

To make the sauce, simply add all the ingredients to a small saucepan. Heat and stir occasionally as the sauce heats up and thickens.

Meanwhile, Hubby is grilling, occasionally stirring the chicken and veggies.

Once everything is done, plate chicken and vegetables over the rice and add the sauce.

Chicken & vegetable grill bowl consisting of chicken, onions, red pepper, jalapeño pepper, mushrooms, and roughly chopped tomato.

This past weekend we had a grill bowl with chicken, onion, red pepper, zucchini, mushrooms, and grape tomatoes.

Enjoy!