BBQ Chicken & Vegetables

Chicken and Veges on the grill.

I use this basket regularly on the grill (Lowe's for about $10).  You can do all kinds of things in it that would fall through the grates. 





 


Add your favorite seasonal fruit to compliment  the vegetables. To the right  are cantaloupe  wedges, sweet and delicious!



Grilled Vegetables:
1 large Walla Walla onion cut in rings (can use any onion)
3 cloves garlic (minced)
1 medium large yam
4 small red potatoes
1 Anaheim pepper ( you can use any variety of peppers spicy or not to taste)
1 medium zucchini
1 medium crook neck yellow squash
8 oz mushrooms

Precook the yams and potatoes for about 5 minutes in the microwave (they should begin to get soft).  After they are precooked add all vegetables to a bowl and add 1/4 cup of olive oil, rosemary, basil, thyme, and any other spices you like to use.  Mix vegetables so all are coated well.

Preheat grill to medium high.  Dump mixture into basket.  (Careful! grill will flame because of the oil.) Turn grill down to medium low.  Cook 20-25 minutes. Mix every 5 minutes or so to get veges off the bottom.  Potatoes will be the last to finish.  Add additional olive oil while cooking if mixture dries out too much.  If needed drizzle it on and mix.


BBQ Chicken:
Marinate chicken breasts for one hour (refrigerated) in your favorite BBQ sauce (I used Kraft Original BBQ Sauce).  You can add Tabasco, wine, hot sauce or what ever you want.

Turn grill to high and let it preheat.  Mine gets to about 500 degrees.  Put the chicken on (breast side down to get the great grill marks) and turn down grill to low.  (I turn off the burner below the meat.)  Maintain grill at about 350 degrees.  Cook low and slow to prevent the sugars in the sauce from burning.

Good Eats!