Tandoori Spiced Grilled Chicken with Seasonal Vegetables
Indulge in the flavors of India with this mouthwatering chicken dish, perfect for grilling or baking, offering a delicious meal with easy cleanup.
Ingredients
| 1/4 | cup olive oil |
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| 6 | teaspoons garam masala, divided |
| 4 | small cloves garlic, minced |
| 1 | teaspoon salt |
| 1/2 | 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 |
| 1/2 | cup plain yogurt |
| 1 | teaspoon Cilantro leaves |
Instructions
| 1. | In a small bowl, combine olive oil, 4 teaspoons of garam masala, minced garlic, salt, and ground black pepper. |
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| 2. | Prepare four sheets (12x18 inches each) of Reynolds Wrap® Heavy Duty Aluminum Foil. Place each chicken breast half in the center of a sheet and sprinkle both sides with 1/2 teaspoon of garam masala. |
| 3. | Layer the sliced squash and onion on top of the chicken. Drizzle one-fourth of the olive oil mixture evenly over the vegetables. Form packets by folding and sealing the foil, ensuring heat circulation inside. Repeat for the remaining packets. |
| 4. | Grill the packets over medium-high heat with the grill covered for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees F. |
| 5. | Carefully open the packets by cutting along the top fold with a sharp knife to release the steam, then fully open the foil packet. Serve the chicken and vegetables topped with yogurt and a sprinkle of cilantro, if desired. |
Published on Jul 19, 2024 by Luminița