Need a new chicken dinner idea? Try this grilled chicken and vegetable dish from chef Rick Bayless. Grilling the chicken and summer vegetables is a no-brainer, but in colder months, you may wish to move indoors and roast the chicken, along with some root vegetables. Whatever the weather, it's worth seeking out piloncillo for the beer glaze. This unrefined sugar used in Mexican cooking is made from evaporated cane juice. Its complex caramelized flavor balances any bitterness in the beer. Look for it in Latin markets and online.

Rick Bayless
Source: EatingWell Magazine, June 2019


Recipe Summary

1 hr 15 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Mix oregano, pepper, 1/2 teaspoon salt and cumin in a small bowl. Combine beer, garlic, piloncillo (or brown sugar), crushed red pepper and 1 tablespoon of the spice mixture in a small saucepan. Bring to a simmer over medium heat. Reduce heat to maintain a low simmer and cook, stirring often, until the sauce is reduced to 1/4 cup, 20 to 25 minutes.

  • Pat chicken dry and rub with the remaining spice mixture. Oil the grill rack. Grill the chicken, turning occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 155 degrees F, 14 to 16 minutes total. Brush the chicken with about half of the beer glaze. Grill until slightly charred, 1 to 2 minutes. Turn the chicken over and brush with the remaining glaze. Grill until slightly charred and an instant-read thermometer registers 165 degrees F, about 2 minutes more. Transfer the chicken to a platter and cover loosely with foil to keep warm.

  • Toss zucchini, onions and corn with oil and the remaining 1/4 teaspoon salt in a large bowl. Grill, turning occasionally, until tender and lightly charred, 6 to 8 minutes. Serve the chicken with the vegetables, topped with scallions (or chives), if desired.


To make ahead: Refrigerate glaze (Step 2) for up to 2 days.

Nutrition Facts

467 calories; protein 36g 72% DV; carbohydrates 32.3g 10% DV; exchange other carbs 2; dietary fiber 3.5g 14% DV; sugars 18.1g; fat 20.7g 32% DV; saturated fat 4.7g 24% DV; cholesterol 114.8mg 38% DV; vitamin a iu 484.8IU 10% DV; vitamin c 26.7mg 45% DV; folate 69.3mcg 17% DV; calcium 72.1mg 7% DV; iron 3.2mg 18% DV; magnesium 77.1mg 28% DV; potassium 766.7mg 22% DV; sodium 553mg 22% DV; added sugar 10g.

Reviews (1)

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Rating: 5 stars
This chicken and veggies are AMAZING. The only issue I had was it’s unclear on what temp to put the grill at. I have a gas grill put it on med. 310* I did have to add 10 minutes more to the cooking time to get it to 155*. At my own fault the first batch of glaze I candies into hard crack because I didn’t stand over it. Lol. But I did taste it. It was a little spicy for my family’s taste so I cut the pepper flakes back to 1/4 teaspoon when I made the second batch of glaze. The only thing I would do different the next time is to use a little more of the rub in my chicken and double my glaze. The flavor is AWESOME Read More