ArcaMax

In a small bowl, mix your marinade.

Put the chicken in a container (a 9-by-13-inch pan works great). Pour the marinade over and toss the chicken around so it gets fully covered. Let it sit in the refrigerator for the flavors to meld. If you are going to let it sit in there long, cover it so your whole refrigerator doesn’t end up smelling like marinade.

While the chicken is marinating you can cut your veggies. You’ll want them in big, bite-sized chunks. Spray them with olive oil spray to prep them for the grill.

Heat your grill to medium-high. Take the chicken out of the marinade and place it on the grill rack. Cook approximately four to five minutes per side depending on how hot your grill is. Don’t be tempted to mess with them too much. If you leave them alone you get those coveted grill marks. Cut into the thickest part of a piece of chicken to make sure no pink remains, but they should still be juicy on the inside.

While the chicken is cooking you can also grill your veggies. You’ll want a grill basket or grill tray so the veggies don’t fall through the grill gaps. Season your veggies with grated sea salt and pepper. Grill right along the chicken. These you can stir often to get them evenly cooked. Depending on your grill, they should get done about the same time.

Remove the chicken from the grill. Set on a clean platter.

Remove the veggies from the grill and put them in bowl. You’ll add your dressing and stir them around so the veggies get lightly coated. You can always add more dressing if you want.

If you are cooking for a crowd and not everything will fit on the grill at the same time, keep in mind this dish is really good served room temperature, too.

Enjoy!
Cheers,
Zola