Balsamic Chicken and Veggies: One Pan Deliciousness
A fresh blanket of snow is like a new canvas, ready to be molded into something of your choosing. Even when anticipated, it drives primal instincts, making sane people scurry about, collecting food staples as if they’re going to be snowed in for the winter. For us grill jockeys though, that primal desire turns to fire and a grill loaded with hardwood. For some reason, grilling just seems a little more peaceful and flavorful when surrounded by freshly fallen snow. So while those shoppers mimic ants loading up their anthill, we’ll be over here grilling up a satisfying, one-pan meal of Balsamic Grilled Chicken and Veggies.
Rough cuts on asparagus spears, Brussels sprouts, red onion, and garlic cloves make for a colorful and char-worthy gathering, but you can substitute or add any vegetable you like here. Just follow your taste cravings with a mix that is cut in similar sizes so they’ll be easier to stir and maneuver while cooking evenly.
A quick reduction is always welcome with grilled veggies and for these, I combined olive oil, balsamic vinegar, honey, dijon mustard, and red pepper flakes. A few minutes on the heat adds consistency and great color.
Pour just enough over the veggies to coat them. Save at least half of the reduction for use later
Meanwhile, over a roaring hot hardwood fire and a sizzling cast iron pan, toss those veggies in with a shot of olive oil. Spread ’em, sear ’em, mix ’em.
Chicken tenderloins can be lightly seasoned and grilled to about half doneness while keeping those veggies moving to prevent burn. Move the pan to a cooler part of the grill if necessary.
When the chicken is about halfway done, toss it into the pan with the veggies. Pour the rest of that balsamic reduction over the pan of goodness and stir the mixture around for even cooking.
Your only job right now is to keep stirring and moving. Keep everything coated, rotating ingredients from top to bottom, around and around. Think like a slow stir-fry cook and glaze every ingredient while bringing it all up to temperature.
When the chicken is done, registering 165 degrees, give the pan one last mix, and revel in the beautiful color of this sticky, flavorful pan of goodness. The chicken mixed with the vegetables, all unique in how they individually react to the reduction will have your taste buds celebrating and your belly satisfied while those grocery hoarding folks are stocking their pantries with the makings of french toast.
Because Life Is Better Wood Fired
One Pan Balsamic Grilled Chicken & Veggies
- Cast Iron Pan
- 1 ib Chicken tenders or breast filets
- 1 group various mixed veggies, cut to similar sizes
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp honey
- 1 tbsp dijon mustard
- 1 tsp crushed red pepper
- Refer to the blog post above for sequence and instructions