BBQ Party Mixed Grill & Veggies

8 plates
Easy
Dinner

Characteristics

Nutritional Facts Per Serving

350
Calories
31 g
Protein
34 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 350
  • Lipides 11 g
    • Saturated fat  2 g
  • Cholesterol 70 mg
  • Sodium  660 mg
  • Carbs 34 g
    • fiber  4 g
    • Sugar  13 g
  • Protein 31 g

Ingredients

  • 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, divided
  • 8 wooden skewers, soaked

Method

        
  1. Place 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.
  2.     
  3. Keeping vegetables and raw meats separate, drizzle potato skewers, zucchini, onions, asparagus, chicken and pork tenderloin with oil and season with salt.
  4. Cook 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.
  5. Meanwhile, grill potato skewers and other vegetables 6 to 8 min., turning occasionally and basting with remaining BBQ sauce, until tender and lightly charred.
  6. Slice chicken and pork tenderloin. Arrange on serving platter with grilled vegetables.
Tip:
Use leftovers in sandwiches and salads.

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