Food & Drink

Smoky Grilled Chicken with Summer Vegetables

Whether you’re looking for a family-friendly weeknight meal or hosting your favorite people for an elegant dinner alfresco, summer is meant for grilling. Doesn’t everything just taste better in the warm breeze under an open sky? A beautiful platter of grilled chicken and vegetables highlights the magic of simplicity, reminding us that ease and luxury can go hand in hand. The Classic 7” Hollow-Edge Craftsman acts like three knives built in one: a chef’s knife, a boning knife, and a carving knife. It makes whipping up a memorable homemade spread a genuine, unfussy pleasure. Pair with a frosty drink, good conversation, and a vase of backyard flowers.

Ingredients

2 tablespoons balsamic vinegar
3 tablespoons neutral oil
Kosher salt and freshly ground black
pepper
2 large yellow or orange bell peppers
2 medium zucchini
4 bone-in split chicken breasts
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup fresh basil leaves, plus more
for serving
1 lime
Extra-virgin olive oil, for serving

Directions

Preheat the grill to medium-high heat.

Whisk the vinegar, 1 tablespoon of the oil, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl. Using the Classic 7” Hollow-Edge Craftsman, prep the produce, adding everything to the bowl with the vinaigrette as you go. Cut the peppers in half lengthwise and remove the seeds and = membranes — cut each half into 3-inch thick wedges. Trim the zucchini and cut into 1-inch-thick planks. Toss everything in the vinaigrette until well coated. Set aside at room temperature while you prep and grill the chicken.

Using the Classic 7” Hollow-Edge Craftsman, remove the skin from the split breasts — this allows them to grill directly and relatively quickly without flare-ups. Arrange the breasts on a large plate (discard the skins). Pat the breasts dry with paper towels. Wash and dry the knife; reserve for carving.

Mix the smoked paprika, garlic powder, onion powder, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and the remaining 2 tablespoons oil in a small bowl. Rub evenly over the chicken breasts. Oil the grill grates and grill the chicken, turning every 4 to 5 minutes, until cooked through and juicy (a meat thermometer will register 165°F), 12 to 16 minutes total. Transfer to a large, clean plate and tent with foil to keep warm.

Using the Classic 7” Hollow-Edge Craftsman, stack and chiffonade the basil. Cut the lime into wedges. Set both aside.

Clean and oil the grill grates once more. Arrange the peppers and zucchini on the grill grates (save the bowl). Grill, turning once, until lightly charred and tender, 2 to 4 minutes per side. Transfer the grilled vegetables back into the bowl. Immediately toss with the reserved basil, the juice of two lime wedges, a pinch of salt and pepper, and a drizzle of olive oil. Transfer to a serving platter.

Using the Classic 7” Hollow-Edge Craftsman, carve the chicken from the bone and arrange on top of the grilled vegetables. Drizzle any resting juices over the chicken and vegetables. Scatter with fresh basil leaves. Serve alongside the remaining lime wedges.