It’s finally spring! Time to fire up the grill.
This grilled chicken dinner with vegetables and warm flatbread is just the way to start your grilling season.
There’s something special about a meal that comes straight off the grill- simple ingredients, big flavor, and hardly any cleanup.
This grilled chicken plate brings together juicy chicken, grilled vegetables, and warm flatbread for a dinner that feels both effortless and satisfying. It’s the kind of recipe that always tastes like more work than it is.
Grilled Chicken
One whole cut-up chicken
Gas grill on medium-low
Or charcoal with low coals
Place the chicken on the grill and turn every 5 minutes for 45 minutes. Make sure that the grease doesn’t cause flames to burn the chicken skin. If it’s a small chicken, grill it for 30 minutes.
Roasted Vegetables
Red and green peppers
Yellow squash
Zucchini
Sweet onions
Slice vegetables into 1-inch slices. After the chicken has been cooking for about 10 minutes, place the vegetables on the grill and turn every 5 minutes until tender.
Flat Bread
White flour-1 cup
Wheat flour-1 cup
Yeast- ½ tablespoon
Suger-1 tablespoon
Baking powder-2 teaspoons
Salt- 1 teaspoon
Oil- 2 tablespoons
Hot water- just hot enough for the inner arm to tolerate
Place sugar and yeast in a 1-cup measuring cup. Fill water to 1/3 cup. Mix the remaining ingredients in a mixing bowl. Let the yeast mixture develop foam on top, then mix it into the flour mixture. Add just enough water to make the dough that doesn’t stick to your fingers. Pinch off 2-inch sections of dough and flatten. Grill for about 15 minutes, until golden brown but not dry.
Serve hot off the grill as an easy weeknight meal or summer afternoon entertaining.
Enjoy!
