grilled chicken and veggies

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 46.4
  • Total Fat: 1.4 g
  • Cholesterol: 31.3 mg
  • Sodium: 33.9 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 7.8 g

View full nutritional breakdown of grilled chicken and veggies calories by ingredient
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great way to fix chicken and keep house cool.
need grill, cooking spray or foil for grill.
great way to fix chicken and keep house cool.
need grill, cooking spray or foil for grill.

Number of Servings: 2


    package of chicken legs (washed and dryed remove excess skin.)
    package of chicken thighs (washed and dryed remove excess skin.)
    2 tablespoon celery salt
    2 tablespoon of black pepper
    1 table spoon of chicken seasoning
    .5 to 1 tablespoon of sage.
    3 tablespoons of olive oil.
    1tablespoon balsamic vinger

    grilled veggies
    wash and cut in to bite size pieces
    potatoes 2 lbs, squash 2 large. mushrooms 1 pack of fresh , onions 1 large . brussle sprouts. 1 12 oz package frozen
    clean and wash corn on cob
    1.5 table spoon of olive oil


heat grill until hot for charcoal wait till coals are ashen in color

add spices and oil and balsamic vinger to a zip lock bag close and combine.

place chicken in plastic bag 4=6 pieces at a time. depending on size.
place on grill cook turning when needed.
when almost done place on top rack
repeat till all chicken is done.
while chicken cooking
with foil make a pouch and place all veggies and oil with
salt and pepper in pouch put in about .25 c water seal and
place on grill.

chicken should be cooked to a temp of 165 degree or about 10-15 min.per side.

serve with brown rice. and green salad

Serving Size: this serves 2 pieces of chicken with.5 c veggies for 8 people

Number of Servings: 2

Recipe submitted by SparkPeople user TAMMY19632.

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