Honey Balsamic Grilled Chicken and Vegetables
And nothing beats an easy summer dish made entirely on the grill so you don’t have to heat up your kitchen! More grilled chicken recipes I love are Zesty Lime Grilled Chicken with Pineapple Salsa and Grilled Chicken Bruschetta.
Cooking vegetables on the grill is easy and the vegetables taste incredible when edges get all charred. The best way to do this is to purchase a grill pan (or two). You can also get a vegetable basket so the vegetables don’t fall through the grates. Then spritz the vegetables with a little olive oil and season with salt and pepper. They also sell disposable ones in the supermarket which also work fine.
For best results, get familiar with your grill. Some cook hotter in the back so keep that in mind when grilling and move things around accordingly.
More Grilled Chicken Recipes You Might Enjoy:
- Grilled Chicken Tacos with Lettuce Slaw and Cotija Cheese
- Grilled Chicken Shawarma with Garlic Yogurt Sauce
- Houston’s Grilled Chicken Kale Salad with Peanut Vinaigrette
- Grilled Chicken with Black Bean Mango Salsa
- Grilled Chicken and Zucchini Yakitori
Honey Balsamic Grilled Chicken and Vegetables
Ingredients
- 1 1/2 lbs boneless, skinless thin sliced chicken cutlets
- 3 tbsp homemade pesto, or store bought
- 1 clove crushed garlic
- 1/4 tsp crushed red pepper flakes
- juice from 1/2 lime
- 2 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp raw honey
- kosher salt
- 1 lb asparagus, 1 bunch, tough ends removed
- 2 medium zucchini, sliced 1/4-inch thick
- 1 red bell pepper, seeded and sliced into strips
- olive oil cooking spray
Instructions
- Marinate chicken with pesto, garlic, red pepper flakes, lime juice and 1/2 teaspoon salt at least 1 hour, or overnight for best results.
- Mix oil, balsamic vinegar, honey and 1/4 tsp salt in a small bowl.
- Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.
- Put veggies on 1 large grill tray or 2 smaller trays (or cook in batches), spray with olive oil, season with salt and pepper and cook, turning constantly until the edges are browned, about 6 to 8 minutes. Set aside on a dish.
- Cook the chicken about 4 to 5 minutes on each side, until grill marks appear and the chicken is cooked though, transfer to a platter, too with the veggies and pour the balsamic dressing over everything.
Last Step:
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This is so tasty! I will definitely make this recipe again. Thank you!
Going to make this recipe this weekend for company. What would you serve with this?
Rice, orzo or salad would be yummy!
Too cold here to grill outside. But, still great favor. Definitely looking forward to cooking again on the grill for char. Excellent!
This was very good, and easy. I grilled all of it using the grill function of my air fryer, and added some fresh mozzarella cheese to the veggies.
Could you replace the asparagus with fresh green beans?
Good recipe. I added cherry tomatoes (garden surplus) and green onions to vegetables. Next time, I will add more honey and a little less balsamic vinegar. Definitely a keeper.
Is there a substitute I can use for pesto? My husband is allergic to nuts and most pesto contains tree nuts.
It was delicious!!!
Is there something besides pesto to use in place of it that is WW friendly?
I made this recipe last night…wow! The chicken was perfectly tender and juicy. I was a bit hesitant to use the 3 T of balsamic vinegar in the sauce, but the portions of all ingredients–both the marinade and the sauce–were just right…amazing layers of flavor for such a simple recipe. Absolutely delicious! You’re right…I’ll be making this recipe all summer–and probably year-round. Thanks for another winner!
Fantastic! Adding this to my summer rotation for sure.
One of our favorite recipes when the weather warms up! Made tonight on a rare 75 degree spring day in Illinois and it sure made this shelter in place seem more bearable tonight. The flavors all work so well together – we love it and my teenager son even had 4 helpings!
can this be cooked on the stovetop? how would you do it?
This was great! I used veggies from our CSA so we had red bell peppers, zucchini, carrots, and onions with ours tonight. I only marinated the chicken for about 30 minutes while I prepped and cooked the veggies but it was very good anyway. I don’t think I’ll bother marinating longer in the future, there was plenty of flavor as is.
This was outstanding!! Made exactly as written, even with the homemade pesto recipe. Wouldn’t change a thing!
Used a store bought balsamic glaze with good outcome. Delicious.
This was easy and delicious! Even my kids (5 and 8) loved it. It’s going to be a summer staple in our house!
Easy to make and delicious! My picky-eater son even ate the chicken (without the glaze) but with the pesto marinade. Will definitely be making this again.
Another winner winner chicken dinner from Skinnytaste.
I don’t comment often but I have to say this my go to grilled chicken recipe. I use it all the time and everyone always loves it. I don’t always make the vinaigrette for the veggies if I’m rushed, but it is a nice addition.
This was sooo good!! Going into our rotation. I grilled the chicken but roasted the veggies in the oven and it still was delicious.
Do you marinate veggies too?
This is great
I expected this to be good, but it exceeded my expectations. My husband loved it too. Making it again this week!
Thanks Carol!
So simple and seriously tastes like something from a restauarant. I was pleasantly surprised – this will be another one added to the regular rotation!
Delicious marriage of flavors! We grilled this recipe tonight after I showed my husband this recipe. It was so delicious and will definitely be a big part of our summer grilling menu.
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This is 5*s in our book. It’s not fancy but my husband and I would have eaten the entire recipe if we hadn’t exerted some self-control. Normally, my husband needs chicken slathered in a sauce but he loved this. We both enjoy our vegetables and the grill did a great job in bringing out their flavor. And he is not a man who loves to grill.
This couldn’t be much easier. and might even be okay for company. Simple, fresh and healthy. Loved it!
chicken left overnight was fantastic. We also added broccoli and they actually tasted the best out of other veggies we also cooked it with zuccihini, red bell peppers, etc. We both liked the bit of a charred taste it had and felt as though it soaked up all the sauce haha.
Made this last night and the family loved it. My husband said I needed to keep this in my recipe rotation
Started making this last summer. Finally nice enough weather today to make again this Spring. So simple and flavorful. Family delighted to know it’s back in the rotation!!
I don’t normally post on these things but wanted to tell you that I have made quite a few of your recipes and haven’t had a bad one yet!! I made the honey balsamic chicken tonight and it was yummy!!! My husband even liked it and he isn’t a chicken fan. Thank You!!! I love your Instagram stories too!! ?
Thanks Pam!
This is a great recipe. Had the time to marinate it overnight and it was so good! Only a family of 2, so made half recipe and had a bonus lunch leftover.
This looks so good. Just wondering if you could use an “indoor grill/panini press”?
I’ve made this many times with lots of different veggies and it’s always amazing. I can’t remember if she uses breasts or thighs but the BBQ’d thigh meat is soooo good! This website was a total jackpot find!
This was so good! I did not have time to marinate and used a tube of basil found at the grocery store and it was just as good. My husband doesn’t like veggies usually and he went back for seconds and thirds! The balsamic dressing poured over at the end is delicious!
Made this last night. So yummy — grilled chicken was perfect. I roasted veggies in the oven. Thanks for your great recipes — I use them all the time!
Delicious! My husband won’t eat pesto so I mixed the dressing ingredients with the lime and crushes red pepper. Turned out so yummy! Thank you for this great site.
Wonderful recipe. The only change is I used 2 full 12 oz boneless breasts with your ‘skinny pesto’, because that is what I had on hand. I just cooked it longer using an instant read thermometer to make sure it did not get over or under done (165 degrees). I then cut the breast into slices on an angle. The flavors were great, marinating for only 6 hours. One other tip on the veggies, get the sweetest red pepper you can find. It really makes a difference in the combination of all the flavors.
Absolutely delicious and easy! I love the homemade pesto. The chicken was so juicy and tender with a ton of flavor. Thumbs up from the family
Made this tonight and it was delicious!!! Everyone cleaned their plates. Marinated the chicken for over 24 hours and it was very flavorful. Definitely would make this again.
This recipe is not only delicious, it’s healthy and super easy to make. There’s a lot of flavor with the chicken marinade as well as with the balsamic vinegar, honey mixture. This is a keeper!
I’m sorry you’ve sold out to the almighty dollar. Pushing products for financial profit took you off of my list of heroes. Thanks for the help you gave me when I lost 75# last year but I’m no longer a fan. Very disappointed.
These recipes and service cost you nothing, but my time and work are not free. Sorry to see you go!
Doubt any child under 12 months would be eating this but they might be fed raw honey. Raw honey should not be consumed by children under 12 months of age. Google it if you want.
As someone who LOVES to cook but woke up today in that mood where I just didn’t have any ideas or motivation – waking up to see this post, AND having all of it on hand is a WIN! Making the marinade now, have a great weekend!
Ok, I may be a little behind times, but what is the actual purpose of the grill pan other than to leave the grill marks?
This is the best chicken recipe I have ever made. Only thing I did different was use lemon instead of lime (not a fan of lime). I will be adding this in to my meals monthly!!!
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I am so glad you reposted this recipe. My family loved this chicken. I had made it last summer and could not find my recipe. All I could remember is the pesto and chili flakes
Can you marinate the chicken in the hiney and balsamic instead of basting it?
This looks delicious! Also, just a note – ALL livestock raised for commercial production (meat sold in our grocery stores, no matter where it’s sold) are fed feed with no animal by-products. It’s a federal law. 🙂
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Is the serving size of 3 ounces of chicken raw or cooked? thank you!
Made this tonight. Me and the hubby loved it.
Hi
The electric grills are great! My sister has one and uses it in her kitchen all the time. Love the George Forman grill also.
BTW cant wait to try this and so many other recipes here. LOVE, LOVE, LOVE, this site!
I love this recipe! I used my George Forman grill for the bell peppers and chicken. Then, used my grill pan on the stove for the rest of the veggies. It turned out great!
I don’t like pesto. What could I substitute in its place or could I just omit it? What would that do to the points?
Serving size: Is the 3 oz serving for 3 oz of chicken or 3 oz of chicken and veggies COMBINED? I’m on Weight Watchers and I want to be accurate with my servings. Thanks!
This is delicious! I have made it 3 times in 2 weeks. Thank you for time to share these wonderful recipes.
You’re welcome! So glad you enjoyed it!
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Hi! I want to make this and try it this week but I cant grill due to wheather here in CA. Can we also grill them on the Grill pan? thanks
Do you think this would work mixed with pasta as a pasta salad for a bbq?
This was so good! I made it in the oven, and baked it for about 20-25 minutes on 415 degrees. A must try, so good and light!
This recipe is ridiculously good! The hubby and I have made it several times already and love how versatile it is. I just use whatever veggies I have on hand. We made it the other night but it was raining so we diced up the chicken, cooked it on the stove and roasted the veggies in the oven. Fantastic!
Thanks for another amazing recipe, Gina!
Perfection! Loved it!! Only mad I waited so long this summer to try it!
Okay – I'm not going to lie, the pesto/lime juice combo weirded me out a little. But as you have very rarely steered me wrong, I went ahead and did it. I don't like zucchini and my husband doesn't like asparagus, so I subbed Yukon gold potatoes, cut into bite-sized pieces and boiled for 15 minutes before mixing with 2 sliced bell peppers – a yellow one and an orange one. I would have subbed green beans for the asparagus, but the beans at my supermarket looked kind of sad. Next time I will. And yes, there will be plenty of next times! This was so good! The vegetables got a great smoky char on the disposable grill pan I used and the chicken was to die for. There's only two of us and I made the whole recipe, so we both have lunch today and two leftover chicken breasts that I'm going to serve over whole wheat pasta tonight. Definitely a keeper!
I do not have an outdoor grill so I was wondering if a George Forman grill would work the same?
Would rotisserie chicken work? Also, I've seen the pesto in the markets to be very fattening; not sure if it's good fat, or not, but I want to put on my yellow 'advance with caution' lights:) I have the rotisserie chicken on hand and like the texture of that.
Rotisserie chicken would not work. It's already cooked, so marinating it would be pointless and putting it on the grill to cook even further would give it the texture of an old shoe. As for pesto, it's full of olive oil and pine nuts – of course it's high in fat!
Great recipe, we all enjoyed it – even the 7 year old! Easy to make, no changes needed in the recipe. I love this site – many choices, and always new additions. I recommend it to everyone.
Hi Gina……..Can you tell me where you purchased the grill pan you use for the asparagus? Thanks…..this recipe is AWESOME!!!
I don't normally post comments about recipes, even if they are amazing and become keepers but this recipe is INCREDIBLE! I made it for the first time tonight and I am currently eating my second helping while I type this comment! I followed the recipe step by step and it was amazing! Thank you for this awesome recipe!!
Thanks for leaving a comment, so glad you enjoyed it!
This was wonderful! I made it all with a grill pan on the stove and it turned out great. Can't wait for the leftovers tomorrow!
Gina, I made this last night for dinner and we all loved it!!! The kids want me to make it again later this week 🙂
What do you do with the balsamic vinegar component?
Drizzle over everything when it's done.
Thank you!!! Soooooo yummy, flavorful and easy!
I can't tell what goes in the dressing. Is it everything that hasn't been used up to that point?
Sorry, it's the oil, balsamic vinegar, honey and 1/4 tsp salt
This looks like a perfect 4th of July bbq option or any night of the week! Yum!!!
Yes, Gina, I'm also interested in that wire mesh grill pan. Where did you get it? I've been on Amamzon and Bed Bath &Beyond and can't find it. Veggies are ready to go!
Made this tonight and it was amazing!
THANK YOU so much for sharing your amazing recipes!! Cooking is fun again because I know I can go to your website and find delicious, healthy recipes to make for my family. Thanks for making mealtime a little easier 🙂
Hey Gina, can you share links to your grill pans?
I'm looking for inexpensive ones because I only have a grill temporarily. Foil doesn't quite have the same flavor (and is more wasteful).
Thanks!
You could just get a cast iron grill pan. I have one that works perfectly. Once it was seasoned, there is no stick and food turns out great! I believe Walmart, Kmart, Sears all carry those, also Cracker Barrel. I also have a Le Creuset, I got it at the outlet center and on sale!
I am obsessed with your recipes – I am making my way through the cookbook that I got for Christmas. My favorite is the fish tacos with avocado cream sauce!
I just made this honey balsamic chicken recipe for a new mom. It looks so good!
Wonderful!
Sub for the balsamic vinegar?!
we have made this THREE times in the past week! thank you for your wonderful recipes!
Wonderful, thrilled you like it!!
I made this last night – it rained so I had to make it inside. I broiled the vegetables and seared the chicken in a pan and it turned out delicious! I love the combination of pesto and balsamic. I will be doing this one again!
Awesome!
I made this for dinner tonight and we loved it. My rule of thumb is to always make a recipe the exact way it is written when I am making it for the first time. I do this so the next time (If it's good enough to make a next time) I can change it if I want less of this or more of that. This recipe requires no changes as far as I am concerned, it's excellent just the way it is!
I made this tonight with a few substitutions based on what I had on hand – I didn't have lime so I just omitted that and added olive oil to marinate the chicken. I also didn't have asparagus but I had mushrooms and a green pepper instead of red pepper. I didn't have a grill so I roasted it in a pan in the oven with olive oil at 350 degrees for probably about 12-20 minutes. I also didn't have pesto but I feel like the chicken still had really good flavor (I cooked it in a skillet with a little olive oil.) I made the sauce the same as the recipe and it was amazing and really tied everything together. I served it with a side salad so it was really low carb and delicious:)
Thanks for the great recipes Gina! My family thinks I'm an amazing cook now but really I just know how to read your recipes 🙂
Love it!
An indoor grill pan works great too, or you can just saute everything in a skillet.
No grill here any suggestions
Great blog,my family is worshiping me as a cook from now on! 😀
🙂
Gina, this was wonderful. Unfortunately, we live in Yuma, AZ. It was 110 today and my husband thought it might be a better idea to heat up the kitchen. LOL. We both enjoy your wonderful recipes and I love your cookbook. Back to tonights dinner…The flavor was outstanding. Next time I think I will add mushrooms and cut the zucchini just a little thicker. I know we will enjoy the chicken and veggies in various dishes. Thanks once again. I am totally amazed with the beautiful flavors that you are able to combine.
So glad you're enjoying!
Me encanta!!! Se ve muy delicioso
I also have no grill, and no room for one on my tiny apt. deck. I'm thinking this might be done in a grill pan on the stove top, no? Maybe with the vegetable and chicken amounts halved so I wouldn't have to do it in too many batches?
I love my grill pan, yes! Just do it in batches and you can easily halve this recipe.
Hey Anonymous,
Check out some of the smaller grills from Lowes. They even have a really small electric one if you don't like using charcoal/propane. Not an employee of Lowes, just a guy.
Ray
This looks delicious. Do you think I could get the same result on a george foreman gril?
Sure!
This does look so delicious and good-for-you! I have decided that as soon as we are home from vacation, we are changing our eating habits…this will be one of the first meals I'll prepare. Thanks and keep those recipes coming for my days of meal-planning ahead!
Wonderful dish to start a healthy habit!
Can't wait to try this! Looks easy and delicious and I'm always looking for easy recipes to grill. Thanks Gina!
Looks great and you can't beat an meal that's fully made on the grill
Can you use normal honey!? I don't know what raw honey is
Raw honey is typically a local honey "fresh from bees" that is unprocessed and not heated. You may find it in natural food sections/stores. I have used regular honey in a lot of recipes, so it's a substitute if local or raw honey is not available.
Raw honey is healthier for you, and using local honey is great for you as well…but whatever honey you have in your cabinet is going to be fine. 🙂
Raw honey can actually be dangerous for people with suppressed or compromised immune systems and infants, so be aware that while the heating process does take some of the healthful natural things present in the honey out, it is also killing off any unsafe toxins that are naturally present. Botulinum toxin can be in raw honey and can make infants or those with weakened immune systems very sick and even result in death. Please learn what is safe for you and your family. Thank you for the great, healthier recipes, Gina!
Sure, any honey would work!
Any suggestion on how to do this in oven or broiler? I don't have a grill but this looks so good!
I would do it on a grill pan or even a skillet.
I USUALLY MAKE THIS WITH ZUCCHINI,YELLOW SQUASH,RED ONION,GREEN, RED,ORANGE &YELLOW PEPPERS AND IF I WANT LIGHTLY BOILED RED POTATOES WITH A HOMEMADE ITALIAN STYLE MARINADE, DRESSING AND MY IDEA OF SEASONING.. FOR THE CHICKEN YOU CAN EITHER, FRY IN SMALL AMOUNT OF OIL IN AN IRON SKILLET WITH RAISED LINES IN BOTTOM TO GET MARKS,PARTLY BAKE TO FINISH IN BROIL OR JUST FRY. HOPE THIS GIVES IDEA, ENJOY.
To PS:
You can get a grill pan (a skillet with ridges and is usually very heavy or made out of cast iron) for the top of you stove to do the chicken and then roast the veggies in the oven on a cooking tray with sides. Can use the grill pan for steaks, too.
I use my cast iron grill plan. You can get them cheapest at homegooods for under $20. It works beautifully on the stove or outside. Makes food taste like you cooked it directly on a grill.
I couldn’t find my grill basket so I roasted the veggies in the over @400 for about 10-15 minutes and used a grill pan on the stove. Came out great!
I did it on grill pan in broiler. Can’t believe I bought, then forgot to use, the asparagus. Anyway, it was FANTASTIC. Really good. Will be making this again.
I just made this and cooked my chicken in a skillet and roasted the veggies in the oven…..was delicious
I'm determined to master my grill this summer! Thanks for the tips and amazing looking recipe!
As usual, this looks great! I can't wait to try out my new grill. 🙂