Slow Grilled BBQ Chicken and Grilled Veggie Salad

Summer is for grilling, on the beach, at the lake or in the backyard. This recipe is quick and easy and a crowd pleaser, low-fat and delicious.

                                                    Grilled BBQ Chicken

4 chicken breasts, with skin and breast bone
1 red onion, sliced
2 yellow squash, sliced
2 zucchini, sliced
2 cucumber, peeled, 1/4 inch slices
2 tomatoes, sliced
1/4 cup Italian dressing
1/2 cup BBQ sauce (Your favorite)
salt
black pepper
1/4tsp BBQ powder
1/4 tsp onion powder
1/4 tsp garlic powder

Place dry marinade of BBQ powder, onion powder, garlic powder, a pinch each of salt and black pepper in a large plastic bag. Place chicken in bag and shake until covered. Place chicken skin side down on a medium pre-heated grill (325 degrees) away from direct heat. Cook slowly for 20 minutes. Bast with BBQ sauce and turn. Bast skin side and cook 10 more minutes. Just before removing, bast a second time.

While chicken cooks, take vegetables, salt pepper and Italian dressing and place in plastic bag. Shake and cover veggies thoroughly. Place on low-heat side of grill, Cook 6-7 minutes per side. Set aside to cool.

Remove chicken from grill. While it sits to redistribute juices, dice vegetables and mix into a salad. Serve with chicken. Rice or baked potato is a good starch.

 Cooking chicken slowly allows BBQ sauce to penetrate meat without forcing natural juices out.