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Grilled Masala Chicken with Vegetables
Grilled Masala Chicken with Vegetables

Grilled Masala Chicken with Vegetables

50 Min(s)
25 Min(s) Prep
25 Min(s) Cook
Make this Indian-inspired chicken dish on the grill--or in the oven--for a flavorful dinner with minimal cleanup.
What You Need
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4 servings
Original recipe yields 4 servings
1/4 cup olive oil
6 teaspoons garam masala, divided
4 small cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
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
1/2 cup plain yogurt
fresh cilantro leaves (optional)
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Reynolds® is a registered trademark of Reynolds Consumer Products LLC
Let's Make It
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.
Kitchen Tips
Tip 1
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 degree 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.
Tip 2
Reynolds Kitchens Tip
Not in the mood to grill? Bake these packets in a 375 degree F oven 30 minutes or until chicken is cooked through and an instant-read thermometer inserted into chicken registers 165 degrees F. The packets, whether grilled or baked, will lock in moisture for juicy and flavorful chicken, and cleanup is as easy as tossing away the foil!
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Original recipe makes 4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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