This is the perfect excuse to use the grill all year long!
- 4 chicken breasts bone in with skin
- 1 tbs favorite dry rub
- Optional 1 tsp seasoned sea salt
- 3 or 4 tbs Dale’s Steak Seasoning Sauce
- 1 one gallon zip lock bag
- 1 lb asparagus
- 2 zucchini
- 1 small yellow squash
350 degree grill
Season chicken breasts with dry rub and some of the salt. Place chicken in zip lock bag and add Dale’s Steak Sauce. Allow to marinate at least an hour or overnight in fridge.
Light grill and heat just 1 side. Adjust flame or coals to make grill 350 degrees. Place chicken bone side down over side with no coals or flame. We want to cook the chicken over indirect heat.
Let the chicken cook skin side up the entire time with grill closed. Cook 30-35 minutes without opening the grill. Chicken should be cooked until internal temperature is at least 165. The temperature will continue to rise 5 to 10 degrees off the heat.
While chicken rests, place vegetables with a little salt on the grill. Cook 8-10 minutes.