Using a Weber Cold Cleaning Brush, brush the grill grates clean.
Insert the Weber CRAFTED Griddle into the grill, or use a grill-safe griddle pan.
Prepare the grill for direct cooking over medium-high heat (450-500°F). Preheat for 10-15 minutes.
In a medium bowl, combine the potatoes, onion, and red bell pepper. Add olive oil, kosher salt, black pepper, and Weber Bold Steak Seasoning, then toss until evenly coated.
Coat the chicken breasts with olive oil and season with kosher salt, black pepper, and Weber Kick'n Chicken Seasoning.
Coat the zucchini planks with olive oil and season with kosher salt, black pepper, and granulated garlic.
Adjust the burner beneath the griddle to low. Apply a thin layer of oil to the griddle, then add the potato mixture.
Place the chicken breasts on the grill grates and cook for 5-6 minutes.
Stir the potatoes. Flip the chicken onto a clean area of the grill, brush with BBQ sauce, and cook for another 5-6 minutes, or until the internal temperature reaches 165°F.
Check the potatoes for fork tenderness. Stir in the butter and top with the shredded cheddar cheese.
Remove the chicken from the grill and let it rest. Add the zucchini planks to the grill and cook for 6-7 minutes, flipping once.
Remove the potatoes and zucchini from the grill. Top the cheesy potatoes with sour cream and green onions, if desired, and brush the chicken with additional BBQ sauce before serving.
Recipe Tips
Adjust the burner beneath the griddle to low before cooking the potatoes. Add the cheese only after the potatoes are fork-tender. Cook the chicken to an internal temperature of 165°F, then allow it to rest before serving. Top the potatoes with sour cream and green onions, if desired.
