Description
I actually invented this chicken with vegetables dish at a campground, so you know it's easy. Using the same marinade for the meat and veggies keeps it simple so we can spend more time outside and less time making dinner.
Ingredients
- 1 cup apple juice
- 1/2 cup canola oil
- 1/4 cup packed brown sugar
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons lemon juice
- 2 tablespoons minced fresh parsley
- 3 garlic cloves, minced
- 6 boneless skinless chicken breast halves (6 ounces each)
- 4 large carrots
- 2 medium zucchini
- 2 medium yellow summer squash
Directions
- In a small bowl, whisk the first 7 ingredients until blended. In a bowl or shallow dish, place 1 cup marinade and chicken; turn to coat. Cover and refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade.
- Cut carrots, zucchini and squash lengthwise into quarters; cut crosswise into 2-in. pieces. Toss with 1/2 cup reserved marinade.
- Drain chicken, discarding marinade in bowl. Grill chicken, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 165°, basting frequently with remaining reserved marinade during the last 5 minutes. Keep warm.
- Transfer vegetables to a grill wok or basket; place on grill rack. Grill, covered, over medium heat 10-12 minutes or until crisp-tender, stirring frequently. Serve with chicken.
