Grilled Masala Chicken with Vegetables
Description
Make this Indian-inspired chicken dish on the grill--or in the oven--for a flavorful dinner with minimal cleanup.
Ingredients
•
1/4 cup olive oil
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6 teaspoons garam masala, divided
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4 small cloves garlic, minced
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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Reynolds Wrap® Heavy Duty Aluminum Foil
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4 (5 ounce) skinless, boneless chicken breast halves
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4 small yellow summer squash or zucchini, sliced into 1/4-inch rounds
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1 medium sweet onion, thinly sliced
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1/2 cup plain yogurt
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1 teaspoon Cilantro leaves
Directions
1
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
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
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
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.