Name: Grilled Masala Chicken with Vegetables
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Olive oil - ¼ cup; Garam masala, divided - 6 teaspoons; Cloves garlic, minced - 4 small; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Reynolds Wrap® Heavy Duty Aluminum Foil - ½ teaspoon; Skinless, boneless chicken breast halves - 4 (5 ounce); Yellow summer squash or zucchini, sliced into 1/4-inch rounds - 4 small; Sweet onion, thinly sliced - 1 medium; Plain yogurt - ½ cup; Cilantro leaves - 1 teaspoon

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.