Grilled chicken with sweet peppers
Source of Recipe
First published in Chatelaine's 09/2004 issue.
List of Ingredients
1-1/2 tsp (7 mL) each garlic powder and paprika
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground black pepper
1/4 tsp (1 mL) cayenne pepper
8 skinless, boneless chicken thighs or 4 skinless, boneless chicken breasts
1 each green and red pepper
1/2 small red onion
1/2 pint cherry tomatoes or 2 plum tomatoes
1/4 cup (50 mL) balsamic vinegar
1 tbsp (15 mL) olive oil
1/4 tsp (1 mL) salt
Recipe
1. Lightly oil grill and heat barbecue to medium. In a large bowl, stir garlic powder with paprika, salt, pepper and cayenne. Add chicken. Using your hands, rub seasonings into chicken until evenly coated. Core and seed peppers, then slice into thin strips. Place onion cut side down on a cutting board. Slice into thin strips. Leave cherry tomatoes whole. If using plum tomatoes, slice in half, then squeeze out seeds and juice and discard. Cut into strips.
2. Place a sheet of foil about 16 inches (40 cm) long on counter. Put peppers, onion and tomatoes in centre of foil. Drizzle with vinegar and oil. Sprinkle with salt. Cut another piece of foil the same size and lay overtop. Fold edges of foil pieces together to make a sealed pouch.
3. Place chicken and foil pouch on grill. Grill with lid closed until chicken is springy when pressed, about 6 to 8 minutes per side. Don't turn over pouch. Remove from grill to a platter. When cool enough to handle, open pouch carefully and scatter vegetables over chicken. Great with roasted or boiled potatoes.
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