Juicy Grilled Chicken with Crunchy Sautéed Vegetables
1 hour 20 minutes
862 reads
About Juicy Grilled Chicken with Crunchy Sautéed Vegetables
Fire up the grill and get ready for a flavor explosion! This Juicy Grilled Chicken with Crunchy Sautéed Vegetables is a healthy and satisfying meal that's perfect any night of the week.Tender chicken breasts are marinated in a vibrant spice blend before hitting the grill, resulting in juicy, flavorful perfection. Imagine sinking your teeth into that!Paired with a colorful medley of crisp-tender sautéed vegetables, this dish offers a delightful balance of textures and tastes. It's a wholesome and delicious meal you'll want to make again and again.
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Recipe Time & More
Prep1 hour
Cook20 minutes
Total1 hour 20 minutes
Ingredients
For the Chicken Marinade
- 4 Chicken Breasts
- 1/2 Lime juiced
- 1/2 cup Greek Yogurt
- 1 tsp Fenugreek Leaves kasuri methi, dried
- 1 tbsp Kashmiri Chili Powder
- 1 tsp Coriander ground
- 1/2 tsp Turmeric Powder
- 1/2 tsp Garam Masala
- 1 1/2 tsp Salt or to taste
- 2 tbsp Ginger-Garlic Paste
For the Sautéed Vegetables
- 3 tbsp Olive Oil
- 1 cup Baby Carrots sliced
- 1 cup Baby Corn halved
- 1 cup Bok Choy chopped
- 1 cup Mushrooms sliced
- 1 tsp Soy Sauce dark
- 2 tsp Wine Vinegar white
- 1 tsp Sichuan Peppercorns crushed
- 1/2 tsp Salt or to taste
- 1/2 tsp Sugar
For Garnish
- 1 tbsp Sesame Seeds toasted
- 2 Jalapeños red, thinly sliced (optional)
- 1/4 cup Microgreens (optional)
Instructions
- Rinse the chicken breasts under cold water and pat them dry.
- In a bowl, combine the lime juice, Greek yogurt, dried fenugreek leaves, Kashmiri chili powder, ground coriander, turmeric powder, garam masala, salt, and ginger-garlic paste.
- Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.
- Heat 1 tablespoon of olive oil in a wok or large skillet over medium-high heat.
- Add the sliced baby carrots, halved baby corn, chopped bok choy, and sliced mushrooms to the skillet. Sauté for 5-7 minutes, or until the vegetables are tender-crisp and slightly caramelized.
- Stir in the dark soy sauce, white wine vinegar, sugar, salt, and crushed Sichuan peppercorns. Continue to cook for another minute, allowing the sauce to coat the vegetables.
- Preheat your oven to 180°C (350°F) for 10 minutes.
- Lightly grease a grill pan with olive oil. Place the marinated chicken breasts on the grill pan and drizzle with the remaining olive oil.
- Grill the chicken for 15-20 minutes, flipping halfway through, or until the chicken is cooked through and slightly charred. The internal temperature should reach 74°C (165°F).
- Serve the juicy grilled chicken hot with the crunchy sautéed vegetables.
- Garnish with toasted sesame seeds, sliced red jalapeños (optional), and microgreens (optional).
Recipe Notes
Good To Know
- For extra depth of flavor, marinate the chicken overnight in the fridge. This allows the spices and hung curd to tenderize the meat and infuse it with tangy notes.
- If you prefer your veggies extra crunchy and vibrant, sauté them over high heat for only 2-3 minutes, tossing frequently to avoid steaming.
- To add an authentic Chinese flair, toss the sautéed veggies with a splash of dark soy sauce and a pinch of Sichuan peppercorns just before serving for a subtle numbing heat.
- Garnish with toasted sesame seeds and chopped scallions for an appealing presentation and a nutty crunch.
Expert Tips
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
- For a smokier flavor, grill the chicken over charcoal instead of using a gas grill or pan-frying.
- Customize your veggies! Feel free to substitute or add other vegetables like bell peppers, broccoli, or mushrooms.
Storage Instructions
- Store leftover chicken and vegetables separately in airtight containers in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, being careful not to overcook the chicken.
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Recipe Nutrition
Calories: 426kcalCarbohydrates: 17gProtein: 7gFat: 40gPolyunsaturated Fat: 12gMonounsaturated Fat: 24gSodium: 1710mgFiber: 5gSugar: 5g
Jyothi Varne
Articles: 31
5 Comments
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Looks incredible! Thanks for the details.
This looks perfect! Thanks for posting.
As always amazing pics with descriptive recipe. You rock Jyothi <3
Such a beautiful dish! Can’t wait to try it.
Looks so appetizing! Thank you for posting.