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Recipes // Salads // Grilled Masala Chicken with Vegetables

Grilled Masala Chicken with Vegetables

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Make this Indian-inspired chicken dish on the grill—or in the oven—for a flavorful dinner with minimal cleanup.

Prep: 25 minutes

Grill: 20 to 25 minutes

Ingredients:

  • ¼ cup olive oil
  • 6 teaspoons garam masala, divided
  • 4 small cloves garlic, minced
  • 1  teaspoon salt
  • ½  teaspoon ground black pepper
  • 4 skinless, boneless chicken breast halves (5 oz. each)
  • 4 small yellow summer squash and/or zucchini, sliced into ¼-inch rounds
  • 1 medium sweet onion, thinly sliced
  • ½ cup plain yogurt
  • Cilantro leaves (optional)

Directions:

PREP:

  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(R) 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.

COOK:

  1. 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°F.
  2. 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.

Make It!
Garam masala is a North Indian spice blend that can contain coriander, peppercorns, cardamom, cinnamon, caraway, cloves, ginger, and/or nutmeg, depending on the style of the blend. To make a simplified version at home, combine 1 teaspoon curry powder with 1 teaspoon ground cumin. Or try a complete recipe below.

In an 8x8x2-inch baking pan combine 2 tablespoons whole black peppercorns, 4 teaspoons cumin seed, 2 teaspoons whole cloves, 1 teaspoon coriander seed, 1 teaspoon whole cardamom seed (pods removed), and 3 inches broken stick cinnamon. Roast in a 350°F oven for 15 minutes. In a blender container place roasted spices. Cover tightly; blend until very fine. Cool to room temperature. Store in a covered container in a cool, dry place. Makes about 1/3 cup.


Number of Servings: 4
Nutrition Facts (per serving) : 284 cal., 11 g total fat (2 g sat. fat), 92 mg chol., 450 mg sodium, 11 g carb., 2 g fiber, 6 g sugar, 34 g pro.
Daily Values: 6% vit. A, 41% vit. C, 11% calcium, 10% iron

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