Barbecue Party Mixed Grill & Veggies
Prep Time
Serves
Cooking Mode
1 bag mini white potatoes
2 zucchinis, cut in ½-in. (1-cm) thick rounds
2 small red onions, quartered
1 bunch asparagus, trimmed (approx.1 lb/500 g)
2 lb boneless, skinless chicken breasts
1 pork tenderloin (1 lb/500 g)
⅓ cup olive oil
1½ tsp salt
1 cup Sensations by Compliments Spirited Mickie
Southern Gentleman Sweet Heat BBQ Sauce, divided8 wooden skewers, soaked
1 bag mini white potatoes
2 zucchinis, cut in ½-in. (1-cm) thick rounds
2 small red onions, quartered
1 bunch asparagus, trimmed (approx.1 lb/500 g)
2 lb boneless, skinless chicken breasts
1 pork tenderloin (1 lb/500 g)
⅓ cup olive oil
1½ tsp salt
1 cup Sensations by Compliments Spirited Mickie
Southern Gentleman Sweet Heat BBQ Sauce, divided8 wooden skewers, soaked
Directions
1Place potatoes in large saucepan and cover with cold water. Bring to a boil; cook 10 to 12 min. or until just tender but not cooked through. Cool until comfortable enough to handle. Thread onto skewers.
2Keeping vegetables and raw meats separate, drizzle potato skewers, zucchini, onions, asparagus, chicken and pork tenderloin with oil and season with salt.
3Cook chicken and pork tenderloin on grill preheated to medium, 15 to 20 min., turning occasionally, basting with ⅔ cup (150 mL) BBQ sauce near end of cooking. Check that internal temperature of chicken registers 165°F (74°C) and pork registers 160°F (71°C). Rest meats 10 min.
4Meanwhile, grill potato skewers and other vegetables 6 to 8 min., turning occasionally and basting with remaining BBQ sauce, until tender and lightly charred.
5Slice chicken and pork tenderloin. Arrange on serving platter with grilled vegetables.
Tips
1
Use leftovers in sandwiches and salads.
Disclaimer
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Personal Note
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