Prep Time:10 min
Total Time: 50 min
|1 bag||Mini White Potatoes||680 g|
|2||Zucchinis, Cut In ½-in. (1-cm) Thick Rounds|
|2||Small Red Onion, Quartered|
|1||Bunch Asparagus, Trimmed (approx.1 Lb/500 G)|
|2 lb||Boneless, Skinless Chicken Breasts||1 kg|
|1||Pork Tenderloin (1 Lb/500 G)|
|⅓ cup||Olive Oil||75 mL|
|1½ tsp||Salt||7 mL|
|1 cup||Sensations By Compliments Spirited Mickie Southern Gentleman Sweet Heat BBQ Sauce, Divided||250 mL|
|8||Wooden Skewers, Soaked|
|Per serving (⅛ of the recipe)|
|Total fat||11 g|
|Sat fat||2 g|
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.
Keeping vegetables and raw meats separate, drizzle potato skewers, zucchini, onions, asparagus, chicken and pork tenderloin with oil and season with salt.
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.
Meanwhile, grill potato skewers and other vegetables 6 to 8 min., turning occasionally and basting with remaining BBQ sauce, until tender and lightly charred.
Slice chicken and pork tenderloin. Arrange on serving platter with grilled vegetables.
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