3 to 3 1/2 lb (1.5 to 2 kg) cut-up broiler-fryer chicken, skin removed if desired
3/4 cup (175 mL) zesty Italian dressing
1/2 tsp (2 mL) coarsely ground pepper
1 medium orange bell pepper, cut into 8 pieces
1 medium yellow bell pepper, cut into 8 pieces
1 medium sweet onion (such as Bermuda or Spanish) cut into 16 thin wedges
4 medium plum (Roma) tomatoes, thinly sliced or coarsely chopped
1/4 cup (50 mL) chopped fresh basil leaves or parsley
Substitution: Red and green bell peppers are excellent in this recipe, too. Use just one colour of pepper, or create a splash by using a mix of red, green, orange and yellow.
Substitution: Instead of the cut-up broiler-fryer chicken, substitute 4 bone-in chicken breast halves.
Tip : Prepare the chicken ahead by marinating it in the dressing for 1 to 2 hours before grilling. You also can cut up the veggies, but do not add them to the dressing until just before grilling.