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Barbecue Party Mixed Grill & Veggies

Serves: 8

Prep Time:10 min

Total Time: 50 min

Recipe Ingredients

1 bag Mini White Potatoes 680 g
2Zucchinis, Cut In ½-in. (1-cm) Thick Rounds
2Small Red Onion, Quartered
1 Bunch Asparagus, Trimmed (approx.1 Lb/500 G)
2 lb Boneless, Skinless Chicken Breasts1 kg
1Pork Tenderloin (1 Lb/500 G)
⅓ cup Olive Oil75 mL
1½ tsp Salt7 mL
1 cup Sensations By Compliments Spirited Mickie
Southern Gentleman Sweet Heat BBQ Sauce, Divided
250 mL
8Wooden Skewers, Soaked

Nutritional information

Per serving (⅛ of the recipe)
Protein31 g
Total fat11 g
Sat fat2 g
Cholesterol70 mg
Carbohydrates34 g
Fibre4 g
Sugar13 g
Sodium660 mg

Recipe directions

  1. Step 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. Step 2

    Keeping vegetables and raw meats separate, drizzle potato skewers, zucchini, onions, asparagus, chicken and pork tenderloin with oil and season with salt.

  3. Step 3

    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.

  4. Step 4

    Meanwhile, grill potato skewers and other vegetables 6 to 8 min., turning occasionally and basting with remaining BBQ sauce, until tender and lightly charred.

  5. Step 5

    Slice chicken and pork tenderloin. Arrange on serving platter with grilled vegetables.