How to Make Grilled Rainbow Vegetables and Portuguese Chicken
It’s officially the start to summer, and that means lots of lazy days at the beach and outdoor fun. You really know it’s summer around when we temporarily retire the stove, and retreat to our outdoor grill. We recently bought a new grill this year, and my husband has been so excited to light it up and show off his grilling skills.
Ok, so I admit, I may be the oven master around here, but my husband is totally the official grill master in this house. He takes care of every aspect of the grill from cleaning it, to making sure our tank is full and ready to go. that).
We’ve been really trying to incorporate more veggies into our diets and lean meats so we wanted to share How to Make Grilled Rainbow Vegetables and Portuguese Chicken. I don’t know about you but I think grilled veggies are so darn good!
Plus, Portuguese chicken which I grew up on is super flavorful and wonderful grilled. For the rainbow veggies, there is a trick to cooking them so that they turn out slightly charred, and loaded with flavor. Our rainbow veggies assortment includes fresh white cap mushrooms, yellow summer squash, rainbow sweet peppers, and red onion grilled and seasoned to perfection.
Here is how to get those healthy and tasty rainbow vegetables grilled to perfection:
- 1-2 small yellow summer squash or zucchini
- 6 large white mushroom caps
- 3-4 purple onions
- 2-3 of each- small red, yellow, and green rainbow peppers
- 8 chicken tenders
Marinade for tenders:
- 1 teaspoon onion powder
- 1/1 tablespoon crushed red pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1 cup white wine or beer
- 4 garlic cloves minced
- 1 pinch of sea salt
- parsley *optional
Place chicken tenders and marinade ingredients in a bowl and allow to marinate for 6-8 hours or longer. Once they are marinated long enough, follow the below instructions:
Turn grill on to a medium heat setting
Prepare a grilling pan with non-stick spray or olive oil for the smaller veggies that can slip between the grill grates. Depending on how you slice them any of the following veggies could be subject to falling into the fiery pits of your grill, that is why I love my slotted grilling pan.
Slice your veggies and then place them in a rectangular dish. This makes it easier to coat them all with olive oil.
Coat them with your olive oil making sure all surfaces are fully coated.
Sprinkle on the spice rub and toss veggies
Place chicken tenders on the grill and cook about 5-6 minutes per side or until clear juices run free-do not overcook or they will become dry.
Meanwhile, place veggies in your grilling pan, or if you are using your grill grates for large veggies make sure the actual grilling grates are covered in oil to prevent sticking.
Place vegetable pan on your grill and grill for 3-4 minutes on each side. Be careful not to over grill veggies or they will get really squishy and lose their crispness.
Once veggies are cooked, be sure to turn off your grill and Blue Rhino Propane Tank.
Enjoy your rainbow vegetables, and Portuguese chicken tenders hot! They will be so flavorful and surprisingly filling for the perfect better for you meal!
As you can see, this meal is easy, fairly quick, and a totally delicious way to enjoy a summer dinner or party. I am really loving the much needed break from the kitchen, and my official grill master is not complaining. Be sure to head outside yourself and enjoy some quality time grilling!