Yesterday, I made some wonderful Portobellos and zucchini.. And the chicken was fantastic. This time I got the chicken from Whole Foods and it was one of the best ones I've ever gotten.
I used Dizzy Pig Shakin the Tree on the chicken. Cooked skin side down for about 10 min then converted to indirect at around 375....
On the Portobellos I marinated (gills up) with fresh minced garlic, Balsamic vinegar, olive oil and some pepper...splashed a tad of worsteshire too... On the zucchini garlic, kosher salt, fresh ground pepper and olive oil.. really nice.