Grilled Masala Chicken with Vegetables
Recipe information
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Cooking:
25 min.
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Servings per container:
4
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Source:

Ingredients for - Grilled Masala Chicken with Vegetables

1. Olive oil - ¼ cup
2. Garam masala, divided - 6 teaspoons
3. Cloves garlic, minced - 4 small
4. Salt - 1 teaspoon
5. Ground black pepper - ½ teaspoon
6. Reynolds Wrap® Heavy Duty Aluminum Foil - ½ teaspoon
7. Skinless, boneless chicken breast halves - 4 (5 ounce)
8. Yellow summer squash or zucchini, sliced into 1/4-inch rounds - 4 small
9. Sweet onion, thinly sliced - 1 medium
10. Plain yogurt - ½ cup
11. Cilantro leaves - 1 teaspoon

How to cook deliciously - Grilled Masala Chicken with Vegetables

1. Stage

Mix the olive oil, 4 teaspoons garam masala, garlic, salt, and black pepper in a small bowl until combined. Tear four sheets (12x18 inches each) of Reynolds Wrap® Heavy Duty Aluminum Foil. Center one chicken breast half on a sheet of foil; sprinkle 1/2 teaspoon garam masala on both sides.

2. Stage

Place the squash and onion slices on top of the chicken. Drizzle evenly with one-fourth of the olive oil mixture. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

3. Stage

Grill over medium-high heat in covered grill 20 to 25 minutes or until chicken is cooked through and an instant-read thermometer inserted into chicken registers 165 degrees F.

4. Stage

Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. To serve, top with yogurt and sprinkle with cilantro, if desired.