1 whole chicken
Weber Kick’n Chicken Seasoning
Your choice of veggies – Squash, Zucchini, Red Peppers, Yellow Peppers, Eggplant, etc.
3 Vidalia Onions
3 teaspoons Tone’s Southwest Chipotle Seasoning
3 pads butter
1. Remove the backbone of the chicken and split it in half. Remove the keelbone. Sprinkle Weber Kick’n Chicken Seasoning on both sides of chicken.
2. Wrap a red brick in foil. Place chicken on grill over medium heat. Place brick on top of chicken, and cook for approximately 30 minutes.
3. Lightly drizzle olive oil over your choice of veggies, then sprinkle with Weber Kick’n Chicken Seasoning. Place on the grill with the chicken.
4. Skewer the top of the Vidalia onions, no more than an inch. Place about 1 teaspoon of Tone’s Southwest Chipotle Seasoning on top of each onion. Then place 1 pad of butter on top of each onion. Place the onions on foil and create a pouch. Fold the ends of the foil. Grill the vegetables and onions until the chicken is cooked – that is when the juices run clear.