Smoked Chicken Stuffed with Ranch Zucchini

8 Reviews
  • Prep 30 m
  • Cook 3 h
  • Total 3 h 30 m
Servings: 5


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


  1. 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.
  2. 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.
  3. 3. Stuff cavity of chicken with half of vegetable mixture. Place chicken in shallow baking dish.
  4. 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.
  5. 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.
  6. 6. After 2 hours, place foil pouch with potato-vegetable mixture on grill. Remove from grill with chicken.
• 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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