Smoked Chicken Stuffed with Ranch Zucchini

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Ingredients (12)

½ cup cherry tomatoes halved
½ cup diced red bell pepper
½ cup diced celery
1 cup chopped red onion
1 cup KC Masterpiece^® Original Barbecue Sauce
1 cup sliced zucchini
1 large roasting chicken (5–6 pounds)
1½ teaspoons freshly ground black pepper divided
2 tablespoons KC Masterpiece^® Sauce Mix & Dry Rub
2 tablespoons olive oil
3 tablespoons Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet
4 medium red potatoes chopped

Step 1
Light 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.
Step 2
Place garlic and all vegetables, except potatoes, into a bowl and drizzle with olive oil. Sprinkle vegetables with dressing mix, salt and pepper; mix together.
Step 3
Stuff cavity of chicken with half of vegetable mixture. Place chicken in shallow baking dish.
Step 4
Mix 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.
Step 5
Mound 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.
Step 6
After 2 hours, place foil pouch with potato-vegetable mixture on grill. Remove from grill with chicken.