This was a nice meal as it did jnot take terribly long (just over a half hour) to cook, and the results are quite flavorful and it’s an all-around healthy meal.
To start, I took the squash and cut it in half lengthwise. I then score the inside with a fork and then drizzle on some oil, balsamic vinegar, pepper, paprika, lemon/lime zest, and then some parsley. Once cut and seasoned, I put these on the grill, cut side up. Since this takes about 35 minutes to cook, I then had a few minutes to prep the chicken and toss it on the grill as well.
The chicken I initially tossed on the grill unseasoned and cooked both sides slightly. I then applied a mixture of balsamic and honey and cooked until almost done. I then applied my homemade bbq sauce (has stuff like tomoato paste, worcesteshire sauce, ground up garlic, onion, anaheim peppers, amongst other “secret” ingredients). I then cooked until i got a nice slight char on the sauce coating.
While that was going on, I placed some asparagus on the top rack of the grill and basted in a combination of truffle-infused oil and pumpkinseed oil.
Upon removing everything from the grill, I scooped out the squash and plated and then I cut up the chicken and placed on top.