Chicken is a very versatile protein that can be paired with a wide variety of vegetables when grilling or barbecuing. The key is to choose vegetables that complement the flavor of the chicken and hold up well on the grill without getting mushy or falling apart. When picking vegetables, you’ll want to consider factors like flavor, texture, cook time, and how the vegetables will be prepared.
Some quick answers to common questions:
What are the best vegetables to grill with chicken? Some top choices are zucchini, bell peppers, onions, corn, potatoes, and mushrooms. These tend to have great flavor, varied textures, and cook in about the same amount of time as chicken.
Should you parboil potatoes before grilling? Yes, parboiling potatoes for 10-15 minutes before grilling helps them cook through without burning on the outside. This prevents a raw inside and charred outside.
What vegetables work for kebabs? Good options for skewering are cherry tomatoes, mushrooms, onions, bell peppers, zucchini, and pineapple. Cut foods to a uniform size so they’ll cook evenly.
Should you soak wooden skewers before using? Yes, soaking wooden skewers 30 minutes prevents them from burning on the grill. Metal skewers don’t need soaking.
What are good veggie pairings for barbecue chicken? Classic BBQ sides like baked beans, coleslaw, corn on the cob, and potato salad. Grilled options like zucchini, squash, bell peppers, and onions also pair well.
Best Vegetables for Grilling with Chicken
Here are some of the top vegetable choices to consider for barbecue chicken:
Zucchini
Zucchini is one of the most popular vegetables to grill alongside chicken. It has a mild flavor that complements the chicken nicely without overpowering it. Zucchini holds its shape well on the grill and cooks to a tender consistency in just 5-8 minutes. It can be sliced into planks, spears or cut lengthwise and works great on skewers. The high water content in zucchini keeps it from drying out. Be sure to brush or toss it with a little oil before grilling.
Bell Peppers
Bell peppers are another excellent choice. With their crisp texture and slightly sweet flavor, they balance well with savory barbecued chicken. Peppers hold up great on the grill, especially when you parboil them for 3-5 minutes first. This softens them up while still retaining a nice char. For grilling, cut bell peppers into chunks, strips or large pieces. Try using different colored peppers for visual appeal.
Onions
Onions are a staple grilling vegetable. When cut into thick slices or wedges, they develop a delicious sweetness on the barbecue. Red or yellow onions are best for grilling. Be sure to peel off the papery outer layers first. Brush the onion slices with oil or a marinade so they don’t burn. Onions cook quicker than most other vegetables – only about 8-12 minutes. Skewer them between chicken pieces or place them right on the grates.
Corn
What’s an American backyard barbecue without grilled corn on the cob? The sweet flavor of corn is a perfect accompaniment to zesty barbecued chicken. Remove the husks and silk before grilling for 10-15 minutes, turning occasionally. Brush with melted butter and spice it up with chili powder or lime juice. For a fun presentation, cut the corn kernels off the cob and grill in a cast iron skillet.
Potatoes
Potatoes are hearty and filling, making them a satisfying pairing with chicken. Parboil small new potatoes for 10-15 minutes until just fork tender before grilling. Cut larger potatoes like russets into wedges, brush with oil, and grill for 18-22 minutes with turning. Potatoes can also be skewered between chicken chunks. For added flavor, give them a spray of olive oil herb seasoning before putting them on the barbecue.
Mushrooms
Meaty mushrooms like portobello, cremini and shiitake have a hearty texture that stands up well on the grill. Remove the stems and brush or toss whole mushroom caps with olive oil and balsamic glaze before grilling 5-8 minutes per side. Slice large mushrooms into 1/4 inch pieces to shorten the cook time. Mushrooms add savory umami flavor to balance tangy barbecue chicken.
Asparagus
For a pop of green color, try grilling asparagus spears alongside chicken. The key is to parboil them for 2-3 minutes first so they turn out tender-crisp rather than limp. Toss the blanched asparagus with olive oil before grilling for just 2-4 minutes per side until lightly charred. The quick cook time makes asparagus the perfect vegetable to throw on the grill near the end.
Tips for Grilling Vegetables with Chicken
Here are some helpful tips and tricks for successfully grilling vegetables with your barbecue chicken:
Prepare the Vegetables
Cut vegetables to all about the same size so they’ll cook evenly. Keep pieces large enough that they won’t fall through the grates. Give vegetables a light coating of oil or marinade to prevent sticking. Parboil dense vegetables like potatoes and carrots first. Soak wooden skewers before using to prevent burning.
Arrange the Grill
Use direct high heat for vegetables you want to char or blacken like zucchini, peppers, and onions. Place delicate vegetables like asparagus on the cooler side of the grill to avoid scorching. Have a spray bottle of water handy for any flare-ups.
Use Two Heat Zones
If your grill has different heat zones, you can sear the chicken over higher heat while the vegetables cook more gently on the other side. Just be sure to place vegetables that cook quickly near the hot zone.
Flip Frequently
Vegetables have high water content so they cook fast and can go from perfect to burnt quickly. Frequently flip and rotate vegetables every 2-3 minutes while grilling.
Check for Doneness
Use tongs to test vegetables for tenderness. Tomatoes and zucchini should still have some firmness, while potatoes, carrots and onions should be fork tender. Get vegetables off the grill as soon as they are done to avoid overcooking.
Season Well
Don’t be afraid to add flavorful spice rubs, marinades, and sauces to your vegetables. Baste vegetables while grilling to keep them moist and tasty.
Let Vegetables Rest
Once off the grill, transfer vegetables to a platter and tent loosely with foil. Let rest 5 minutes before serving to allow juices to redistribute. The residual heat will continue cooking the interior.
Tips for Barbecuing Chicken and Veggies
Here are some additional tips for perfecting your grilled barbecue chicken and veggies:
Use Indirect Heat for Chicken
Barbecuing chicken over direct high heat can cause burnning. Place the chicken on the cooler side of the grill with a drip pan underneath to cook for 45-60 minutes, flipping occasionally.
Combine Grilling Methods
Get crispy chicken skin by searing the chicken over direct heat just until browned, then move to indirect heat on the other side of the grill to finish cooking through.
Grill on a Plank
For nice grill marks without drying out, place chicken on a pre-soaked cedar or alder wood plank over direct heat. Close the lid while plank grilling.
Try Using a Rotisserie
Rotisserie grilling allows the chicken to self-baste in its juices while cooking evenly. Attach chicken securely to the spit and grill over indirect coals.
Use a Meat Thermometer
Test the internal temperature of the chicken to ensure it reaches 165°F. Insert the probe into the thickest part of the breast and thigh.
Let Chicken Rest
Once chicken is off the grill, let it rest 10 minutes before carving so juices can redistribute through the meat. Tent with foil while resting.
Time it Right
Get your coolest-cooking vegetables on first like potatoes and carrots, then add bell peppers, zucchini, onions, etc. Chicken goes on last so it finishes cooking as the veggies are ready.
Make Foil Packets
For mess-free grilling, wrap chicken and chopped vegetables together in foil packets. Use several small packets rather than overstuffing one.
Complementary Side Dishes
In addition to grilled veggies, these classic sides pair excellently with barbecued chicken:
- Baked beans
- Coleslaw
- Potato salad
- Pasta salad
- Cornbread
- Biscuits
- Corn on the cob
- Macaroni and cheese
- Fruit salad
- Watermelon slices
For an easy summer meal, serve up barbecued chicken and grilled vegetables with one or two of these tasty sides. Some cold salads balance nicely with the hot chicken and veggies.
Grilled Vegetable and Chicken Recipes
Here are a few recipe ideas combining grilled vegetables and barbecue chicken:
BBQ Chicken and Vegetable Kebabs
– Chicken breast chunks
– Red onion wedges
– Zucchini rounds
– Bell pepper chunks
– Marinade of choice
– Wooden skewers
Thread chicken and vegetables onto soaked skewers in an alternating pattern. Grill over direct heat, turning frequently and brushing with extra marinade, until chicken is cooked through and vegetables are tender.
Southwest Chicken and Corn
– Boneless chicken thighs
– Corn on the cob, husked
– Red onion slices
– Cilantro
– Lime wedges
– Cajun seasoning
Coat chicken in Cajun seasoning and grill until cooked through. Brush corn with oil and grill until lightly charred. Top chicken and corn with fresh cilantro and lime juice.
Chicken and Veggie Foil Packets
– Boneless chicken breasts
– Asparagus spears
– Cherry tomatoes
– Baby potatoes, halved
– Butter and seasoning
Place chicken and vegetables in foil packets with butter and desired seasonings. Fold to seal packets and grill over medium heat 15-20 minutes until chicken is cooked through and vegetables are tender.
Grilled Chicken Greek Salad
– Chicken breast chunks
– Bell peppers, sliced
– Zucchini planks
– Red onion wedges
– Romaine lettuce
– Feta cheese
– Greek dressing
Grill chicken and vegetables to desired doneness. Chop and serve on a bed of romaine lettuce. Top with feta and Greek dressing.
Conclusion
Barbecuing chicken and grilled vegetables is a delicious, healthy way to take advantage of produce at its seasonal peak. Pairing succulent chicken with the best vegetables of summer results in meals bursting with flavor.
With so many great options like zucchini, bell peppers, corn, onions and mushrooms, it’s easy to pick vegetables that marry perfectly with the savory taste of barbecue chicken. Prep the vegetables properly and use direct vs indirect grill heat wisely for optimal results.
Serve up your masterpiece of barbecued chicken and vibrant grilled veggies with classic sides like baked beans and potato salad. Outdoor grilling season offers an opportunity to get creative combining seasonal ingredients for amazing recipes the whole family will love.