(Family Features) After a long day of completing fall chores like raking
leaves, trimming bushes or cleaning gutters, dinner may be the last thing on
your mind. Take the hassle of cooking off your plate and let your grill do the
work for you with this Grilled Chicken Bundt recipe, which combines the
hearty fall flavors of veggies and chicken to rest and recharge after all that
work. To find more family-friendly meals from Cookin’ Savvy, visit Culinary.net.
Watch video to see how to make this recipe!
Grilled Chicken Bundt
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 4 potatoes
- 2 carrots
- 8 Brussel’s
sprouts - oil
- 2 tablespoons
garlic powder, divided - 2 tablespoons
onion powder, divided - 2 teaspoons
salt, divided - 1 whole
chicken (4-5 pounds) - 1/2 stick butter, softened
- Heat the grill to 350°F with one burner off for indirect heat.
- Cut potatoes, carrots, and Brussels sprouts into bite-sized pieces. Drizzle with oil and mix in 1 tablespoon garlic powder, 1 tablespoon onion powder and 1 teaspoon salt; set aside.
- Rub chicken with softened butter, remaining garlic powder, remaining onion powder and remaining salt.
- Place some veggies in bottom of bundt pan. Place chicken on top of chimney or tube of bundt pan. Fill pan with remaining veggies.
- Place pan over indirect heat and grill 1 hour, 30 minutes, or until chicken reaches internal temperature of 165 F.
SOURCE: Culinary.net
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