I like this setup for a quick summer meal. The chicken juices drip onto the veggies (making them extra tasty), and the pan full of veggies protects the chicken from direct heat so it stays juicy.
Honey Mustard Chipotle Chicken
4-6 bone-in,skin-on chicken breasts
1/2 cup honey
1/2 cup Dijon mustard
1 teaspoon salt
1 chipotle chile in adobo, chopped fine
1 teaspoon lime juice
Combine the honey, mustard, salt, chile, and lime juice in a large container with a lid. Mix well. Place the chicken in the container, seal, and turn until well-coated. Marinate in the refrigerator for at least 4 hours, but preferably overnight, turning the pieces occasionally.
1 large zuccini, sliced
1 small yellow squash, sliced
1 medium onion, chopped
2 cloves garlic, diced
1 medium tomato, chopped
2 tablespoons olive oil
1 teaspoon kosher salt
Fresh ground back pepper to taste
Combine all of the ingredients in a disposable foil pan. Mix well.
Set up your grill for a direct cook over medium (350°F) heat.
Set the pan full of veggies on the grill. Place a small wire rack or grill grate on top of the pan. Lay the chicken breasts skin side up on the grate above the veggies.
Close the lid and cook for 30 minutes. Lift the grate with the chicken on it off the of the pan and give the veggies a stir. Add more oil if they are starting to stick. Put the grate back on the pan and flip the chicken. Close the lid and cook until the breasts reach 160F internal (about another 30 minutes).