One of my favorite things to throw on the grill are vegetables, something magical and delicious happens when vegetables are grilled. One night, we were doing a bit of a fridge cleaning meal and ended up with ingredients for chicken cacciatore — mushrooms, peppers, chicken, etc. But, we wanted to use my Coyote Outdoor Grill, so Grilled Chicken Cacciatore was born. I didn’t have 2 big enough grill-safe pots, so this entire recipe isn’t made on the grill, but it can be if you’d like!
(To see some of my other recipes I’ve made using my beloved grill, check them out here.)
I threw in some summer squash and zucchini too, because it’s summer and we had some in the fridge. Feel free to omit.
Ingredients:
For the grill:
- 2 bell peppers, any colors, chopped into bite-sized pieces
- 1 yellow onion, chopped
- 1 (8 oz) container sliced baby bella mushrooms
- 1 zucchini, thinly sliced
- 1 summer squash, thinly sliced
- 2 garlic cloves, smashed
- 4 chicken breasts (or chicken tenders like I used)
- 4 chicken drumsticks
- olive oil, to taste
- salt and pepper, to taste
For the stovetop (unless you have oven-safe pots):
- 1 cup rice
- 1 3/4 cup chicken broth
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 (28 oz) can tomato puree
- 1 (14.5 oz) can diced tomatoes
- 1/2 cup red wine
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon fennel seeds
- fresh parsley, for garnish
