Disc-Grilled BBQ Chicken Breast with Vegetables | Juicy Grill

Cut the chicken breast fillet into finger-thick, even strips. Deseed and slice the bell peppers into strips, cut the red onions into wedges, and drain the canned corn thoroughly.

In a small bowl, whisk together the BBQ sauce, honey, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, salt, ground black pepper, and 1 tablespoon of olive oil until smooth.

Toss the chicken breast strips with half of the marinade, then let rest at room temperature for 15-20 minutes. Set aside the remaining glaze for searing on the disc.