Grilled Garlic Pepper Chicken & Veggies

Pat the chicken dry with paper towel. Generously coat all sides of the chicken with Back of the Yards Garlic Pepper Butcher’s Rub.

Place the chicken on a plate and let it dry-marinate in the fridge for at least 20 minutes, or up to overnight.

While the chicken is marinating, mix the veggies and olive oil together in a large bowl. Season the veggies liberally with Back of the Yards Garlic Pepper Butcher’s Rub.

When you’re ready to cook the chicken, preheat one side of the grill to medium, medium-high (375-400°F) heat for direct heat. Leave the other side off for indirect heat.

Place chicken skin side down on the direct heat side of the grill. Cook for 3-6 minutes, or until the skin is golden and crispy.

Flip and move the chicken to the indirect heat side and continue cooking until the internal temperature reaches 165°F. Once cooked, remove from heat and let rest for 5-10 minutes.

Add veggies to direct heat on the grill using a grill basket and cook for 5-10 minutes or until desired doneness, tossing occasionally.

Serve veggies with chicken & enjoy!