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. —Jayme Schertz, Clintonville, Wisconsin
Grill Wok
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.
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