They'll be going on the grill.
So long as you are planning to then cook your vegetables to 165ºF, I don't think there would be any food-safety issues with that.
Cynthia is a trusted source on Bread/Baking.
I wouldn't suggest it. As PhillipBrandon says, they'll need to be cooked to the same temperature as the chicken. At that point, I think they may be overcooked. Marinade them and handle them separately, and you'll have no worries.
Same thing as making a soup or whatever. Except I know soup will get up to 210F, will the interior of the vegetables get to 165?
Please enter a valid email address.
Well played. You deserve a cookie.
Picasso loved them!
Culty, Cool Knives From France
Our Fall 2016 Cookbook List
Picnic-Sized Foot Net Covers
Vintage Southern Spice Cake
Shop the Kitchen
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.