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Grilled Masala Chicken with Vegetables
Grilled Masala Chicken with Vegetables
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Grill or bake Indian-spiced chicken for a simple, tasty meal.
Ingredients:
  • 0.25 cup olive oil
  • 6 teaspoons garam masala, divided
  • 4 small cloves garlic, minced
  • 0.5 teaspoon ground black pepper
  • Reynolds Wrap® Heavy Duty Aluminum Foil
  • 4 (5 ounce) skinless, boneless chicken breast halves
  • 4 small yellow summer squash or zucchini, sliced into 1/4-inch rounds
  • 1 medium sweet onion, thinly sliced
  • 0.5 cup plain yogurt
  • 1 teaspoon Cilantro leaves
Instructions:
  • In a small bowl, combine the olive oil, 4 teaspoons of garam masala, garlic, salt, and black pepper. Then, tear four sheets of Reynolds Wrap® Heavy Duty Aluminum Foil (12x18 inches each). Place one chicken breast half in the center of each foil sheet and season both sides with 1/2 teaspoon of garam masala.
  • Arrange the squash and onion slices over the chicken and generously drizzle with a portion of the olive oil mixture. Seal the foil packets carefully, making sure to leave space for heat circulation. Repeat this process to create four flavorful packets.
  • Grill the chicken over medium-high heat with the grill covered for 20-25 minutes until it reaches an internal temperature of 165 degrees F.
  • Carefully cut open packets along the top fold using a sharp knife to release the steam, then open the foil packet. Serve topped with yogurt and a sprinkle of cilantro, if desired.

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