Step 1

Preheat the grill to 400 degrees F and prepare part of the grill for indirect grilling.

Step 2

For the chicken: Combine the salt, smoked paprika, chili powder, garlic powder, onion powder, cumin and pepper in a small bowl. Mix to evenly combine. Sprinkle both sides of the chicken with the seasoning mix. Set aside.

Step 3

For the vegetables: Add the olive oil, salt, pepper and lemon juice to a bowl. Mix to evenly combine. Add the vegetables to the bowl and toss to coat completely in the seasoning. Set aside.

Step 4

Lightly oil the grill grates. To cook the chicken, transfer to the direct-heat side of the grill and cook, undisturbed, until nice grill marks have formed, about 3 minutes. Flip the chicken and cook for an additional 3 minutes. Move the chicken to the indirect-heat side of the grill, then close the cover and cook until the chicken’s internal temperature is 160 degrees F, an additional 3 to 5 minutes. Remove the chicken to a plate and let sit for 5 minutes. (The chicken will continue cooking and will come up to 165 degrees F.)

Step 5

To grill the vegetables, place on the grill in an even layer. Grill until grill marks have formed and the vegetables are tender, 2 to 3 minutes per side. Remove to a plate and cool slightly.

Step 6

Serve the chicken and vegetables as is, or chop and add to salads, soups, etc.