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Ingredients
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Main Ingredients
Vegetables
Sauce
Method
Preparation
- 1
Marinate the Chicken
In a large bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Add chicken thighs and toss to coat well. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
- 2
Prepare Vegetables
While the chicken is marinating, slice the bell peppers, red onion, and zucchini. Set aside.
- 3
Make the Sauce
In a small bowl, whisk together olive oil, honey, soy sauce, apple cider vinegar, and mustard until well combined.
Cooking
- 4
Preheat the Grill
Preheat your grill to medium-high heat (about 400°F or 200°C).
- 5
Grill the Chicken
Remove the chicken from the marinade and place on the grill. Cook for about 7-8 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- 6
Grill the Vegetables
During the last 5 minutes of cooking the chicken, place the sliced vegetables on the grill. Cook until tender and slightly charred, about 4-5 minutes, turning occasionally.
- 7
Glaze the Chicken
Brush the sauce over the chicken during the last minute of cooking for added flavor.
Serving
- 8
Plate and Serve
Once cooked, remove the chicken and vegetables from the grill. Let the chicken rest for a few minutes before serving. Serve the chicken alongside the grilled vegetables.
