Grilled Masala Chicken with Vegetables
- Prep Time: 25 minutes
- Cook Time: 20 - 25 minutes
- Servings: 4
- Course: Soups & Salads
Make this Indian-inspired chicken dish on the grill—or in the oven—for a flavorful dinner with minimal cleanup.
Reynolds Kitchens tip
Not in the mood to break out the grill? No problem, because you can easily bake these packets in the oven too! Simply place your packets on a baking sheet and place in a 375°F oven for 30 minutes or until the chicken is cooked through (an instant-read thermometer inserted into the chicken registering at 165°F will also do the trick).
- 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 skinless, boneless chicken breast halves (5 oz. each)
- 4 small yellow summer squash and/or zucchini, sliced into 1/4-inch rounds
- 1 medium sweet onion, thinly sliced
- 1/2 cup plain yogurt
- Cilantro leaves (optional)
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.
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.
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.
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.
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.