Prep:
10 min
Smoked Chicken Stuffed with Ranch Zucchini
- Prep: 30 min
- Cook: 3 hr
- Total: 3 hr 30 min
- Servings: 5
Rated 4.3333/5
based on 15 customer reviews
Ingredients (12)
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½ cup cherry tomatoes halved
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½ cup diced red bell pepper
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½ cup diced celery
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1 cup chopped red onion
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1 cup sliced zucchini
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1 large roasting chicken (5–6 pounds)
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1½ teaspoons freshly ground black pepper divided
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2 tablespoons KC Masterpiece® Sauce Mix & Dry Rub
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2 tablespoons olive oil
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4 medium red potatoes chopped
Steps (6)
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Step 1Light grill using Kingsford® Charcoal with Sure Fire Grooves®. Rinse inside and outside of chicken. Season inside with salt and pepper. Season outside with barbecue seasoning.
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Step 2Place garlic and all vegetables, except potatoes, into a bowl and drizzle with olive oil. Sprinkle vegetables with dressing mix, salt and pepper; mix together.
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Step 3Stuff cavity of chicken with half of vegetable mixture. Place chicken in shallow baking dish.
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Step 4Mix potatoes with remaining vegetables. Place onto pieces of foil; fold sides over and seal tightly, forming small cooking pockets. Poke a few holes top of pocket.
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Step 5Mound coals on one side of grill. Place chicken on side of grill without coals; grill. Baste outside of chicken with barbecue sauce every hour of cooking. Grill for 3 hours until internal temperature of chicken reaches 165°F.
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Step 6After 2 hours, place foil pouch with potato-vegetable mixture on grill. Remove from grill with chicken.
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For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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