Grilled Garlic Pepper Chicken & Veggies
Sear chicken for crispy skin, finish on indirect heat, and grill veggies in a basket. Fast, flavorful weeknight or party meal.
This quintessential meal is perfect for weeknight dinners, family gatherings, parties, and more. Mix and match the veggies to your preference. We love peak-season zucchini, asparagus, and bell peppers here, but sweet potatoes, onions, and squash work well too.
- Coat bone-in chicken with garlic pepper rub, sear skin-side down 3-6 minutes, then finish on indirect heat until 165°F.
- Toss seasonal veggies with olive oil and the same rub, then grill in a basket 5-10 minutes until tender.
- Rest cooked chicken 5-10 minutes before serving. Mix and match vegetables and use boneless or oven methods if needed.
Spices
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Preparation Instructions:
Pat the chicken dry with paper towel. Generously coat all sides of the chicken with Back of the Yards Garlic Pepper Butcher’s Rub.
Place the chicken on a plate and let it dry-marinate in the fridge for at least 20 minutes, or up to overnight.
While the chicken is marinating, mix the veggies and olive oil together in a large bowl. Season the veggies liberally with Back of the Yards Garlic Pepper Butcher’s Rub.
When you’re ready to cook the chicken, preheat one side of the grill to medium, medium-high (375-400°F) heat for direct heat. Leave the other side off for indirect heat.
Place chicken skin side down on the direct heat side of the grill. Cook for 3-6 minutes, or until the skin is golden and crispy.
Flip and move the chicken to the indirect heat side and continue cooking until the internal temperature reaches 165°F. Once cooked, remove from heat and let rest for 5-10 minutes.
Add veggies to direct heat on the grill using a grill basket and cook for 5-10 minutes or until desired doneness, tossing occasionally.
Serve veggies with chicken & enjoy!
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Frequently Asked Questions
How long should I marinate the chicken?
Pat the chicken dry and rub it generously. Let it sit in the fridge at least 20 minutes or up to overnight for more flavor. Keep it covered while marinating.
How do I get crispy skin and avoid flare-ups on the grill?
Start skin-side down on the direct heat at medium to medium-high (about 375-400°F) and leave it 3-6 minutes until golden. Then move the chicken to the cooler side to finish. Trim excess fat, keep the lid closed when searing, and move pieces away from flames if flare-ups happen.
Can I use boneless chicken instead of bone-in?
Yes. Boneless thighs or breasts work, but cook faster. Pound breasts to even thickness. Grill boneless pieces over direct medium heat about 4-6 minutes per side or until the internal temperature reaches 165°F.
What internal temperature and resting time should I use?
Cook chicken until the thickest part reaches 165°F with a meat thermometer. Remove from heat and let rest 5-10 minutes so juices redistribute.
Which vegetables work best and how should I prep them?
Zucchini, yellow squash, asparagus, bell peppers, onions, sweet potatoes, and winter squash all work. Cut to uniform sizes, toss with olive oil and the garlic pepper rub, and grill in a basket for 5-10 minutes until tender.
Can I make this in the oven or on a stovetop instead of a grill?
Yes. Oven: roast chicken at 425°F on a rack until 165°F, about 35-45 minutes for bone-in. Roast veggies on a sheet at 400-425°F for 20-30 minutes. Stovetop: sear in a hot skillet then finish in a 400°F oven.
How should I store and reheat leftovers?
Refrigerate chicken and veggies in airtight containers for 3-4 days. Reheat in a 350°F oven 10-15 minutes to keep skin crisp, or use a skillet covered briefly. Microwave for a quicker but softer result.
How long should I marinate the chicken?
Pat the chicken dry and rub it generously. Let it sit in the fridge at least 20 minutes or up to overnight for more flavor. Keep it covered while marinating.
How do I get crispy skin and avoid flare-ups on the grill?
Start skin-side down on the direct heat at medium to medium-high (about 375-400°F) and leave it 3-6 minutes until golden. Then move the chicken to the cooler side to finish. Trim excess fat, keep the lid closed when searing, and move pieces away from flames if flare-ups happen.
Can I use boneless chicken instead of bone-in?
Yes. Boneless thighs or breasts work, but cook faster. Pound breasts to even thickness. Grill boneless pieces over direct medium heat about 4-6 minutes per side or until the internal temperature reaches 165°F.
What internal temperature and resting time should I use?
Cook chicken until the thickest part reaches 165°F with a meat thermometer. Remove from heat and let rest 5-10 minutes so juices redistribute.
Which vegetables work best and how should I prep them?
Zucchini, yellow squash, asparagus, bell peppers, onions, sweet potatoes, and winter squash all work. Cut to uniform sizes, toss with olive oil and the garlic pepper rub, and grill in a basket for 5-10 minutes until tender.
Can I make this in the oven or on a stovetop instead of a grill?
Yes. Oven: roast chicken at 425°F on a rack until 165°F, about 35-45 minutes for bone-in. Roast veggies on a sheet at 400-425°F for 20-30 minutes. Stovetop: sear in a hot skillet then finish in a 400°F oven.
How should I store and reheat leftovers?
Refrigerate chicken and veggies in airtight containers for 3-4 days. Reheat in a 350°F oven 10-15 minutes to keep skin crisp, or use a skillet covered briefly. Microwave for a quicker but softer result.
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