Smoked Chicken Stuffed with Ranch Zucchini
Let's get grilling
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
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
Stuff cavity of chicken with half of vegetable mixture. Place chicken in shallow baking dish.
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
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
After 2 hours, place foil pouch with potato-vegetable mixture on grill. Remove from grill with chicken.
Cooking for 5 people
Ingredients
-
cherry tomatoes, halved
0.5 cup
-
diced red bell pepper
0.5 cup
-
diced celery
0.5 cup
-
chopped red onion
1 cup
-
Kingsford® Original Smoked Hickory Barbecue Sauce
1 cup
-
sliced zucchini
1 cup
-
large roasting chicken (5–6 pounds)
1
-
freshly ground black pepper, divided
1.5 tsp.
-
Kingsford® BBQ Sauce Mix and Dry Rub
2 tbsp.
-
olive oil
2 tbsp.
-
Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
3 tbsp.
-
large garlic, quartered
4 cloves
-
medium red potatoes, chopped
4
Credit: HV Test KitchenProducts: HV_PRD_12Holidays: ThanksgivingOccasion: ThanksgivingOccasion: HolidaysMain Ingredient: VegetablesMeals & Dishes: DinnerMeals & Dishes: Main CourseCuisine: AmericanMain Ingredient: ChickenCooking Method: Grilled
For safe meat preparation, reference the USDA website.
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