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Grilled Chicken Veggie Dinner


  • 4 bone-in chicken thighs (about 1-1/2 pounds)
  • 1-1/2 teaspoons olive oil
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon seasoned pepper
  • 1/2 each medium green, sweet red and yellow pepper, sliced
  • 1 medium onion, halved and sliced
  • 1-1/2 teaspoons Italian seasoning
  • 1/4 teaspoon garlic powder
  • 2 plum tomatoes, cut into wedges


  • 1. Rub both sides of chicken with oil; sprinkle with 1/4 teaspoon salt and pepper. Place skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Turn; grill 5-6 minutes longer or until golden brown.
  • 2. Place chicken on a double thickness of heavy-duty foil (about 18 in. square). Top with peppers, onion, Italian seasoning, garlic powder and remaining salt. Seal foil tightly.
  • 3. Grill, covered, over indirect medium heat for 20-30 minutes. Open foil carefully; add tomatoes. Reseal foil; grill 4-5 minutes longer or until a thermometer reads 180°.

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