Grilled Masala Chicken with Vegetables

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

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 356 Calories

Ingredients

• 1 teaspoon salt
• 4 (5 ounce) skinless, boneless chicken breast halves
• 1 medium sweet onion, thinly sliced
• 6 teaspoons garam masala, divided
• 4 small cloves garlic, minced
• Reynolds Wrap® Heavy Duty Aluminum Foil
• 4 small yellow summer squash or zucchini, sliced into 1/4-inch rounds
• 1 teaspoon Cilantro leaves
• 0.5 teaspoon ground black pepper
• 0.25 cup olive oil
• 0.5 cup plain yogurt

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.