So we recently bought our first ‘grown up’ grill. Prior to our Weber, we were grilling in our backyard out of a tiny portable charcoal grill. You know, the kind that you bring with you camping. Now that I have a REAL grill, we have been grilling just about everything we can get our hands on! My most recent dinner was grilled chicken, vegetables and gnocchi! I wanted to share this grilled chicken and pasta recipe with you because it is extremely simple for a new griller (I still consider myself green!), and most people don’t realize that you can grill just about everything, including pasta!
vegetables for Grilling:
This is one of the best grilling recipes of all time because it can be adjusted to use whatever you have laying around the kitchen. For vegetables, I had, butternut squash, broccoli, onion, garlic and summer squash. So use whatever you have! You can even use frozen vegetables! Red onion is always perfection when it is grilled. Same with zucchini.
Now, I personally chose to grill the vegetables on a grill rack. This makes it much easier to flip the vegetables so they don’t burn, and you don’t have to worry about them falling through the cracks of the grill. If you are in need of one, below is a similar brand to the one I used. If you do not have a grill pan, don’t leave the page! You can use a large piece of heavy duty aluminum foil! Roll the edges up so they are higher on the sides to make a ‘bowl’ for the vegetables. Toss it right over the grill and you’re all set! I also use a small cast iron skillet, which is definitely an essential kitchen item that every home cook should have. And if you ever go camping, you can bring it with you!
What kind of chicken is best for grilling?
Using skin on bone in chicken thighs not only saves you money, but it also gives you that super flavorful crispy skin that we all love. Chicken thighs contain more fat than chicken breasts, which makes them a bit more forgiving on the grill. Where chicken breasts are much easier to overcook, skin on chicken thighs remain moist and succulent even past their optimal cooking temp due to the fat. As someone who overcooks their chicken on purpose over fear of food poisoning, this makes determining the length of time to cook the breasts a little less stressful.
Pan Searing Prior to Grilling:
I need to note that this is my PERSONAL preference. I understand that it is more work and one extra dish to clean. But I find that in order to get that perfect crispy chicken skin, you need to pan sear it for 4-5 minutes prior to placing it on the grill. If you have a grill pan that you can place on the grill, even better!
When To Serve Grilled Chicken And Pasta:
This unique grilling idea makes a wonderful summer dinner recipe! Nothing says summer lovin’ quite like an easy grilled chicken dinner. Crispy grilled chicken is one of those classic summer dinners that everyone with a grill flocks to. You can also serve this as a bbq party menu idea, because you really only need to purchase a few ingredients: chicken, gnocchi and vegetables! It’s a tasty and easy grilled dinner that everyone will appreciate!
Grilled Chicken and Pasta Dinner
- Grill pan
- Cast Iron Skillet
- 4-6 bone in skin on chicken thighs (I would opt for 2 thighs for your big eaters)
- A variety of chopped vegetables: Here I use a small butternut squash, 1 summer squash, 1 large onion, 6 garlic cloves chopped in half, 1 head of broccoli
- 24 oz's skillet ready gnocchi: I used 'Rana'
- 6-8 tbsp olive oil, divided
- Seasoning for chicken (whatever you like, I used pre-mixed Cajun seasoning. Garlic powder and paprika work great too)
- Salt/pepper to taste
- Start the grill and bring to 400 degrees F.
- While the grill is heating up, peel (if needed) and chop your vegetables. Place them in a large bowl and toss with 4 tbsp olive oil and salt/pepper to taste.
- If choosing to sear the chicken skin prior to grilling: Heat a skillet over medium-high heat on stove top. Once hot, add 2 tbsp olive oil. Place chicken in skillet, skin side down. Cook undisturbed for 4-5 minutes until skin is crispy and brown. Transfer to a plate to bring to the grill.
- Pour vegetable mixture onto grill pan, and place over the grill. Arrange chicken thighs on grill, skin side up. Close the grill and cook undisturbed for about 5 minutes, lowering the level of the burners to medium, to prevent burning.
- Open the grill and toss/flip the vegetables to prevent burning. Close grill and cook another 5 minutes. Continue this for about 20-25 minutes until the vegetables are soft and slightly charred, and the chicken has reached 165 degrees F and is no longer pink inside.
- Now place a cast iron skillet on the grill with about 2 tbsp olive oil in it. Add the skillet ready gnocchi to the skillet and cook with the grill closed for about 5 minutes. Stir and cook another 2-3 minutes.
- Remove all items from the grill, plate and serve immediately. Enjoy!
- Adjusting the temperature while cooking is very important. You want the grill hot enough to cook the food, however, you do not want the burners too strong. Burnt food that is not cooked in the middle is no good! Start with the burners on high when pre-heating the grill. Once the food is on the grill, turn the heat down to medium, and try not to keep the grill open for long, or all of that heat will escape, and it will take you longer to cook.
Did you like my ‘Grilled Chicken and Pasta‘ recipe?! If so, go check out my ‘Oven Roasted Beef Tenderloin‘ recipe!
This easy oven roasted beef tenderloin recipe yields succulent and delicious slices of beef tenderloin every time! This tender and lean cut of beef deserves the best treatment possible, and slow roasting the beef allows you to keep it medium-rare while preserving its subtle yet decedent flavor. How To Cook A Beef Tenderloin In The …