1 pkg Chicken Split Breasts with Ribs, Drums and Thighs (about 3
lbs)
3 Tbsp Oil, divided
Salt and pepper
1 pkg (8 oz) baby zucchini, trimmed, halved lengthwise
2 pkgs (8 oz ea) pattypan squash, trimmed, halved lengthwise
1 cup Wegmans Roasted Sweet Red Pepper Sauce (Market Cafe), warmed

You’ll Need: 1 cedar plank (soaked in water for about 1 hour), 4
grilling skewers, and 1 sheet Non-Stick Grill Foil

Preheat grill on HIGH 10 min. Arrange chicken on plank. Drizzle each piece
with 1 tsp basting oil. Season with salt and pepper. Reduce temperature to
MEDIUM-LOW. Place plank on grill grate; close lid. Cook about 45 min,
until internal temp of chicken reaches 165 degrees. Check by inserting
thermometer halfway into thickest part of chicken, away from bone. About
15 min before chicken is done, arrange vegetables on skewers. Drizzle with
2 Tbsp oil. Place foil on grate; place vegetable kabobs on foil. Cook
until tender, about 15 min. Serve over warmed sauce.

Chef Tip(s): Keep spray bottle with water handy while grilling to control
flare-ups.