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1
To prepare chicken: Preheat charcoal or possibly gas grill for indirect cooking.
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2
If using a gas grill, follow manufacturer's directions.
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3
If using a covered charcoal grill, open all vents and prepare coals at least 30 min before grilling.
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4
When coals are medium-warm (you can hold your hand over them 3 to 4 seconds) and covered with gray ash, place drip pan in center in bottom of grill.
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5
Arrange 20 to 25 warm coals at either end of drip pan.
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6
Remove giblets and rinse chicken inside and out; pat chicken dry.
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7
Save giblets for another use.
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8
In small bowl, combine chili-garlic paste, pumpkin pie spice and salad dressing.
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9
Rub bird inside and out with mix.
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10
Season with salt and pepper to taste, being careful not to rub seasonings on chicken's pop-up thermometer.
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11
Place orange halves in cavity.
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12
Place roaster, breast-side up, on grill over drip pan.
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13
Add in more coals to the grill as needed to maintain constant heat.
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14
Grill 2 to 2 1/2 hrs till thermometer pops up and juices run clear when thigh is pierced.
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15
A meat thermometer inserted in thickest part of thigh should register 180 degrees.
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16
Remove and throw away pop-up thermometer before carving.
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17
When chicken is almost cooked through, prepare vegetables: In large bowl, combine chili-garlic paste and salad dressing.
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18
Seed bell peppers; cut into wide strips.
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19
Peel and quarter onions.
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20
Trim zucchini; slice lengthwise into 1/4-inch thick slices.
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21
Add in vegetables to bowl; toss to coat with chili-garlic mix.
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22
During last 10 min of grilling time for roaster, drain vegetables and place on grill rack; grill till done.
