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


  • cherry tomatoes halved
    ½ cup
  • diced red bell pepper
    ½ cup
  • diced celery
    ½ cup
  • chopped red onion
    1 cup
  • Kingsford® Original Smoked Hickory Barbecue Sauce
    1 cup
  • sliced zucchini
    1 cup
  • large roasting chicken (5–6 pounds)
  • freshly ground black pepper divided
  • Kingsford® BBQ Sauce Mix and Dry Rub
    2 tablespoons
  • olive oil
    2 tablespoons
  • Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
    3 tablespoons
  • large garlic quartered
    4 cloves
  • medium red potatoes chopped
Credit: HV Test KitchenProducts: HV_PRD_12Holidays: ThanksgivingOccasion: ThanksgivingOccasion: HolidaysMain Ingredient: VegetablesMeals & Dishes: DinnerMeals & Dishes: Main CourseCuisine: AmericanMain Ingredient: ChickenCooking Method: Grilled

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