Whole BBQ Chicken and Fire Roasted Vegetables

This Whole BBQ Chicken and Fire Roasted Vegetables recipe is literally perfect all year round.  It’s simple, it’s delicious and it’s as cheap as you want to make it pending what vegetables are on sale at the time at the grocery store.  You can grill up whatever you want as it relates to veggies and you can marinade them in whatever you want.  I prefer a little crispy skin on my chicken as well, I’m not much for slightly roasted chewy chicken skin, I like it crisp!  The marinade for the chicken is excellent as well and will help the browning process, as well as going great with fish, pork or steak!  Also a trick for chicken on the grill and it not burning is to literally keep it in the pan and let the indirect heat cook it and brown it, or setting it on a top rack and slow roasting it.  The last thing you could do is to wrap the chicken in foil and place it on the grill to cook and unraveling it at the end and browning it for 20 minutes. DELICIOUS!  If you are looking for a great tasty meal, then check out this Whole BBQ Chicken and Fire Roasted Vegetables.

Whole Grilled Chicken, Whole Marinated Chicken, Herb Roasted Chicken, Grilled Herb Chicken, Marinated Grilled Vegetables, Easy Grilled Veggies, 1 Bunch of Asparagus

Whole BBQ Chicken and Fire Roasted Vegetables
 
This recipe for Whole BBQ Chicken and Fire Roasted Vegetables is perfect for any backyard get together!
Ingredients
For the Chicken:
  • 1 whole chicken cut in half
  • ⅓ cup soy sauce
  • ⅓ cup red wine vinegar
  • ⅓ cup Worcestershire Sauce
  • ⅓ cup of olive oil
  • 1 small diced large shallot
  • Kosher salt and fresh cracked pepper to taste
For the Vegetables:
  • 1 red bell pepper, seeded and sliced
  • 1 yellow bell pepper, seeded and sliced
  • 1 yellow onion cut into ½
  • 1 bunch of asparagus with the ends cut off
  • ⅓ cup of olive oil
  • 2 finely minced cloves of fresh garlic
  • 1 tablespoon of dry basil
  • 1 tablespoon of dry thyme
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. In a bowl whisk together soy sauce, vinegar, Worcestershire, olive oil and shallots until combined, pour this in a zilploc bag along with the two chicken halves. Marinate in the refrigerator for at least 30 minutes. Once marinated, remove from the bag and season all sides with salt and pepper and cook on all sides on a hot grill (between 450° and 550°) for 20 to 25 minutes or until golden brown and cooked through out. Once cooked, remove from the heat and let rest for 2 to 3 minutes before serving.
  2. Place all prepared vegetables in a bag along with the olive oil, garlic and herbs. Place in the refrigerator and marinate for at least 30 minutes. Once marinated, remove the vegetables from the bag, season all sides with salt and pepper and place on a hot grill (450° to 550°) and roast on all sides until golden brown and al dente (slightly crunchy). Will take roughly 4-7 minutes to roast.
  3. Serve the vegetables along side the grilled chicken

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