Grilling Sides for Chicken

Grilling Sides for Chicken: 10 Best Grilled Sides

We all know that a beautiful chicken dish can stand by itself in a meal even without sides. But, admit it. The urge to resist looking for an accompaniment gets stronger with every bite. You long for a different texture, a neutralizer, or even a variety on taste. Worse, if the chicken dish came out wrong in the oven, it’s time for the side dishes to shine and come to the rescue. On this article, we’ll be talking about grilling sides for chicken. We’ve selected 10 of our favourite partners to complete your meal. 

10 Best Grilling sides for chicken

Stuffed and Grilled Bell Peppers

There’s a lot to love about this grilled side dish. The zest of bell pepper infused with whatever splash of flavors you put inside create a wonderful outcome when thrown away in the grill. A good combination of stuffings is bacon, corn, and salsa sautéed with garlic and onion. Since we’re partnering this with chicken and if you want a meat-free side dish, one recommendation is to sauté zucchini, onion, garlic, and basil, and tomatoes. Finish it off with parmesan cheese on top for the perfect taste.

Grilled Peppers and Zucchini

When it comes to grilling sides for chicken, this dish shouldn’t be left out. In fact, this is very flexible as it complements not only chicken but also other mains. How to do this is very simple. Create julienned cuts of bell peppers and zucchini. Marinate in soy sauce and pepper. You may also grill it raw and just dress in vinaigrette after cooking. When grilling, wrap in aluminum foil and cook over medium heat for about 5-7 minutes.

Grilled Green Beans

This vegetable go well with chicken because of its crunchiness. What you need to do is to bathe it in melted butter. Drizzle with garlic and pepper or any seasoning of your choice. Red pepper flakes will give an opposite yet equally satisfying kick for those who love hot and spicy. Toss in the grill until it turns a vivid color of green and until it becomes snappy.

Grilled Corn on the Cob

This is a popular menu item in many South American-inspired diners. The smoky taste blends perfectly well especially with baked chicken. What’s nice about grilled corn on the cob is it can go two ways. You can serve it as is with its charred crust and oozing delectable flavors. Also, you can come up with a million ways to give it a make-over. Before hitting the grill, try coating it with herbed butter then roll it in a Cotija cheese-chili powder mixture to give it a real Latin American identity. If you want something sweet and smoky, rub chipotle-honey butter on the corn’s body while grilling. You can even try wrapping it in different sauces after getting seared from the grill. Sriracha mayo or even chili-infused mayo are hot choices.

Grilled Sweet Potatoes

The saccharine savour of this root crop harmonizes with chicken really well especially if your main dish is a bit on the salty side. What you need here is just to peel off the skin of sweet potato and cut them into wedges. You have the option to either bathe it in olive oil with lime and cilantro or just grill it as is.

Grilled Stuffed Zucchini

Just when you thought only round vegetables can be hollowed out and stuffed, you got it all wrong. We love the version of this flavour-packed boats because the refreshing taste of zucchini goes in harmony with any combination of ingredients you put inside. You can stuff it with sautéed herbed sausages if you love the extra grease. But, as a sidings to a chicken dish, we recommend toning a bit on the calories by using chopped vegetables and herbs instead. 

Grilled Portobello Mushrooms

Grilling sides for chicken couldn’t be more perfect than using fresh Portobello mushrooms. Its bittersweet juice makes a perfect accompaniment to chicken dishes in stew or with-sauce versions. Before you grill these mushroom goodies, sprinkle with salt for added flavors. Others bathe it in balsamic vinegar or say sauce or any other seasonings and it will still come out great.

Grilled Potato Salad

If you have roasted chicken in your menu, it’s smart to match with something creamy like a mayo-based salad. Instead of coming up with the conventional boiled potatoes in mayo, grilling the potatoes before it dove on the dressing upgrades your cooking. The burnt surfaces of the potatoes will give extra flavour on your salad especially when sour cream is used.

Herb and Garlic Grilled Eggplant

Who doesn’t love the smell and taste of grilled eggplants? Make it more exceptional by soaking slices of it in olive oil with garlic and herbs such as oregano and parsley. If you want to deviate slightly from a Mediterranean touch, try using sesame oil instead for a nutty taste. You can also give it an Asian finish by marinating in soy sauce, garlic, and spring onion.  Toss it in the grill for less than 10 minutes. Have the option to serve it with feta cheese to give an extra salty kick.

Grilled Cauliflower Wedges

Another perfect grilled sidings to couple with baked or steamed chicken is this crunchy grilled cauliflower wedges. We love it only for its Vitamin C but its slightly-sweet-to-bland zest highlights your chicken main dish well while providing a different gastronomic satisfaction. You can toss it in the grill as is until tender and dress it up with a nice and silky honey mustard sauce. Additionally, you can try brushing herbed butter or olive oil on its surface while grilling for a drier yet flavorful outcome. The addition of blue cheese with its bitter tang changes the game positively.

Why grill sides for chicken?

It’s no secret that grilling gives a savoury finish to your vegetables and it pairs well with chicken whether it be steamed, baked, or broiled. Sometimes, even grilled chicken works surprisingly well with another grilled side dish. Plus, we know the hassles of cooking chicken – the mise en place, the struggles of marinating, and the clutter that’s left to be cleaned up. Thus, making painless side dishes should be your choice. Grilling sides is as easy as throwing whatever vegetable or root crop you find in your fridge. In about a couple of minutes, dinner’s done.

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