Famous Restaurant-Inspired Southern Grill Dinner

Allergens

Wheat (from BBQ sauce)

Ingredients

• 1 lb boneless, skinless chicken breasts 2 cups baby potatoes 2 ears of corn, shucked and silks removed 1 zucchini, sliced into thick rounds 1 yellow squash, sliced into thick rounds 1 cup cherry tomatoes 1 cup crumbled blue cheese 1/4 cup fresh basil leaves 1/2 cup BBQ sauce 1 tbsp olive oil Salt and pepper to taste

Instructions

1. Preheat your grill to medium high heat.
2. Season the chicken breasts with salt and pepper, then brush with 2 tablespoons of BBQ sauce.
3. Toss the baby potatoes in olive oil and season with salt and pepper.
4. Place the chicken breasts on one side of the grill and the potatoes on the other side. Close the lid and cook for 5 minutes.
5. Add the corn, zucchini, and yellow squash to the grill, placing them around the chicken and potatoes. Cook for another 5 minutes with the lid closed.
6. Flip the chicken breasts, potatoes, corn, and vegetables, then brush the remaining BBQ sauce on the chicken breasts. Close the lid and cook for an additional 3 5 minutes or until chicken reaches 165°F (74°C).
7. Remove the grilled items from the grill and let them rest for a few minutes.
8. Slice the chicken breasts, arrange all the grilled items on a platter, and sprinkle with crumbled blue cheese. Garnish with fresh basil leaves and serve immediately.

Chef’s Insight

Allow the chicken, potatoes, and vegetables to rest for a few minutes after grilling to retain their juices and flavors. This will result in a more tender and delicious dish.

Notes

Feel free to swap out the vegetables for your favorites or add more to make it a heartier meal.