Hickory-smoked Chicken with Grilled Vegetables

Hickory-smoked Chicken with Grilled Vegetables
Servings: 4 Prep 20 mins Chill overnight Grill 16 mins to 18 mins


  • 5 cloves garlic, peeled
  • 1/3 cup olive oil
  • 1 tablespoon oyster-flavored sauce (see Note)
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon prepared mustard
  • 1 tablespoon fresh rosemary leaves OR: 1 teaspoon dried
  • 1 tablespoon fresh thyme leaves OR: 1 teaspoon dried
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon liquid hickory smoke (optional)
  • 1 yellow summer squash, cut lengthwise into quarters
  • 1 zucchini, cut lengthwise into quarters
  • 1 small eggplant, cut lengthwise into 6 equal wedges
  • 4 boneless, skinned chicken breast halves

Make It

1. Combine garlic, oil, oyster sauce, vinegar, mustard, rosemary, thyme, pepper, salt and liquid smoke, if broiling chicken, in a small food processor or blender. Whirl until smooth puree. Transfer to saucepan; simmer for 4 minutes. Let cool.

2. Place vegetables in a plastic food-storage bag and the chicken in a second plastic bag. Divide marinade between bags; seal; refrigerate overnight, turning occasionally.

3. Prepare grill with medium-hot coals and hickory wood chips, or preheat broiler. Remove chicken and vegetables from marinade.

4. Grill vegetables and chicken, uncovered, 6 inches from heat, 16 to 18 minutes or until cooked through; turn chicken twice, vegetables three times. Or broil vegetables 4 inches from heat, 6 to 8 minutes per side. Place vegetables on platter; cover with foil. Broil chicken 4 inches from heat, 5 to 6 minutes per side or until cooked through.

5. Serve chicken with vegetables.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 368, Fat, total (g): 23, chol. (mg): 69, carb. (g): 14, pro. (g): 27, sodium (mg): 548, Percent Daily Values are based on a 2,000 calorie diet.