Vidalia Chicken & Veggie Grilled Platter Recipe

A family-style platter with grilled chicken thighs, potatoes and veggies slathered with Vidalia Onion Dressing.
  • Ready in: 30 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 15 minutes
  • By:
  • Servings: 6

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ingredients

  • 1½ pounds fingerling potatoes
  • 2 pounds boneless skinless chicken thighs, seasoned with salt and pepper
  • 1 bunch fresh asparagus, trimmed
  • 12 mini sweet peppers
  • 3 portobello mushroom caps, cut in half
  • 3 heads hearts of Romaine, cut in half lengthwise

cooking methods

  • Grill
  • Microwave

directions

  1. Place potatoes on a microwave-safe plate. Pierce each potato with a fork in several spots. Microwave on HIGH 4-5 minutes or until fork tender.
  2. Prepare grill to medium heat. Place chicken, potatoes, all veggies and lettuce on grill. Grill, turning occasionally and brushing with Vidalia Onion Dressing, until desired doneness of veggies and chicken reaches 165°F on an instant-read food thermometer, about 10-12 minutes.
  3. Arrange chicken, potatoes and veggies on a large platter. Serve with any remaining Vidalia Onion Dressing for dipping, if desired.

Makes 6 servings.

Make Ahead & Freeze: Prepare step 1. Cool completely. Place in a quart freezer bag. Place seasoned chicken in a quart freezer bag. Place Vidalia Onion Dressing in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

Wine Pairing: Pinot Noir

Nutrition per Serving: Calories: 520 Total Fat: 21g Sat. Fat: 3g Cholest: 140mg Sodium: 380mg Carbs: 47g Fiber: 6g Sugar: 25g Protein: 36g

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