Ingredients (12)
-
cherry tomatoes halved ½ cup
-
diced red bell pepper ½ cup
-
diced celery ½ cup
-
chopped red onion 1 cup
-
sliced zucchini 1 cup
-
large roasting chicken (5–6 pounds) 1
-
freshly ground black pepper divided 1½ teaspoons
-
KC Masterpiece® Sauce Mix & Dry Rub 2 tablespoons
-
olive oil 2 tablespoons
-
medium red potatoes chopped 4
Steps (6)
-
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.
-
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.
-
3Stuff cavity of chicken with half of vegetable mixture. Place chicken in shallow baking dish.
-
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.
-
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.
-
6After 2 hours, place foil pouch with potato-vegetable mixture on grill. Remove from grill with chicken.
Did you make this recipe?
I made it
(8 people made this)
Notes
Keeping Notes? Save 'em here.
Click the button below to login or create an account!