Nothing says summer like a backyard barbecue! As soon as the sun is shining and the weather is warm—grilling outside is my go-to for party hosting. Not only does it avoid the ever-dreaded kitchen crowding (you know, when everyone is breathing down your neck while you're just trying to get that one last dish on the table), but it also avoids heating up the house on an already hot day and cuts back on dishes to wash after the fun is all said and done. So whether it's a weekend afternoon and all your friends are coming over for a shindig or it's just a regular old weekday dinner party, this is the absolute best BBQ menu. It has everything you need: a quick-cooking main dish packed with protein, in-season summer veggies grilled to perfection and drizzled with a finger-licking-good dressing, plus a sweet, trendy treat: Frosé. Yep, you guessed it—frozen rosé wine. Oh sweet, sweet summertime, please don't ever leave.
Butterflying—also known as spatchcocking—may sound like a fancy technique, but it's one of the fastest and most efficient ways to grill a whole chicken. In this recipe, the backbone is removed and the chicken is flattened then grilled under the weight of two bricks—which enables it to cook quickly and evenly. You can make the homemade rub ahead of time and store in an airtight container until you're ready to use it. The chicken will take about an hour to cook on indirect heat on the grill. When it's done, turn the grill heat back on and grill up some veggies while the chicken is resting.
Related: How to Butterfly a Whole Chicken
While the chicken is cooking, you can prep your veggies for the grill. Grilled vegetables are one of the best ways to enjoy the summer's bounty. Toss tomatoes, eggplant, squash, peppers and scallions with oil, salt and pepper in a large bowl. While the chicken is resting, grill the vegetables, turning occasionally, until tender and slightly charred. Transfer to a serving platter and drizzle with a zingy vinaigrette.
Recipe: Strawberry Rosé Granita
For a special frozen treat to round out this BBQ menu, get on the new summer trend and serve up some frosé. Sweet strawberries and crisp pink rosé wine mix up deliciously into a refreshing frozen granita. No special equipment necessary, just freeze and scrape with a fork. And don't be tempted to increase the amount of wine—too much alcohol will prevent it from freezing. You can make this up to a week ahead of time and store in your freezer. Serve in chilled glasses with strawberries.
Related: Our Best Grilling Recipes