Grilled Masala Chicken With Vegetables Recipes

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30-MINUTE EASY GRILLED CHICKEN AND VEGETABLES



30-minute easy grilled chicken and vegetables image

This easy grilled chicken and vegetables recipe takes 30 minutes to make and is a delicious, healthy family dinner plus it is great for meal-prep.

Provided by Alida Ryder

Categories     Easy Dinner

Time 30m

Number Of Ingredients 13

¼ cup olive oil
¼ cup fresh lemon juice
4 garlic cloves (crushed)
1 tsp smoked paprika
½ tsp chilli flakes
1 tsp dried oregano
1 tsp salt
black pepper (to taste )
4 large chicken breasts (skinless + de-boned)
2 bell peppers (seeds removed and sliced into thick strips)
broccolini
12-16 spears asparagus (woody ends trimmed )
2-3 large zucchini/courgette (sliced into thick slices )

Steps:

  • Pre-heat the grill/griddle pan.
  • Season the chicken with salt and allow to sit while you make the marinade.
  • Combine all the marinade ingredients and mix well. Pour half of the marinade over the chicken and the other half over the vegetables. Allow to marinade for a few minutes.
  • Grill the chicken for 5-7 minutes per side (depending on thickness) until cooked to your preference. Remove from the grill, cover with foil and allow to rest while you grill the vegetables.
  • Grill the vegetables until they are starting to char and are cooked to your preference.
  • Remove from the grill and serve with the chicken and lemon wedges for squeezing.

Nutrition Facts : Calories 305 kcal, Carbohydrate 11 g, Protein 26 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 733 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

GRILLED MASALA CHICKEN WITH VEGETABLES



Grilled Masala Chicken with Vegetables image

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

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 50m

Yield 4

Number Of Ingredients 11

¼ cup olive oil
6 teaspoons garam masala, divided
4 small cloves garlic, minced
1 teaspoon salt
½ 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
½ cup plain yogurt
1 teaspoon Cilantro leaves

Steps:

  • 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 degrees 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.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 15.2 g, Cholesterol 84.1 mg, Fat 16.9 g, Fiber 5.1 g, Protein 36.8 g, SaturatedFat 2.9 g, Sodium 708.3 mg, Sugar 3.4 g

GARAM MASALA CHICKEN WITH ROASTED VEGETABLES



Garam Masala Chicken with Roasted Vegetables image

Provided by Aida Mollenkamp

Categories     main-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup peanut oil
4 teaspoons garam masala
1 (2-inch) piece ginger, sliced
8 medium garlic cloves, smashed
2 tablespoons kosher salt
1 (4 to 5 pound) whole chicken
1 1/2 pounds red potatoes, halved
1 pound butternut squash, large dice
1 medium red onion, large dice
Freshly ground black pepper
1/2 cup plain whole milk yogurt

Steps:

  • In a small bowl, mix together 1/4 cup oil, garam masala, ginger, garlic, and 1 tablespoon salt. Place chicken in a large baking dish or plastic bag, loosen the skin from the breast and legs of the chicken and, using your hands, spread a good part of the mixture underneath. Rub the remaining mixture inside the chicken cavity and over the skin. Tie the legs together with kitchen twine. Loosely cover, refrigerate, and let marinate 30 minutes or up to 12 hours.
  • Arrange the rack in the center of the oven and heat oven to 400 degrees F.
  • Remove chicken from marinade, let any excess drip off, and reserve marinade. Let chicken sit at room temperature while oven warms up, about 30 minutes.
  • When the oven is heated, place potatoes, squash, and onions in bottom of a roasting pan, drizzle with any remaining marinade, remaining 1/4 cup oil, remaining 1 tablespoon salt, and season well freshly ground black pepper. Toss to coat. Place chicken, breast side up, on top of vegetables and roast until skin becomes brown and vegetables are starting to get tender, about 1 hour. Brush yogurt on chicken and continue roasting until chicken is well browned, juices run clear when inner thigh is pierced with a knife, legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh registers160 to 165 degrees F on an instant-read thermometer, about another 40 to 50 minutes. Let chicken rest at least 10 to 15 minutes before serving.

GRILLED MASALA CHICKEN WITH VEGETABLES



Grilled Masala Chicken with Vegetables image

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

Provided by Reynolds KitchensR

Categories     Reynolds®

Time 50m

Yield 4

Number Of Ingredients 11

¼ cup olive oil
6 teaspoons garam masala, divided
4 small cloves garlic, minced
1 teaspoon salt
½ 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
½ cup plain yogurt
1 teaspoon Cilantro leaves

Steps:

  • 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 degrees 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.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 15.2 g, Cholesterol 84.1 mg, Fat 16.9 g, Fiber 5.1 g, Protein 36.8 g, SaturatedFat 2.9 g, Sodium 708.3 mg, Sugar 3.4 g

GRILLED MASALA CHICKEN WITH VEGETABLES



Grilled Masala Chicken with Vegetables image

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

Provided by Reynolds KitchensR

Categories     Reynolds®

Time 50m

Yield 4

Number Of Ingredients 11

¼ cup olive oil
6 teaspoons garam masala, divided
4 small cloves garlic, minced
1 teaspoon salt
½ 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
½ cup plain yogurt
1 teaspoon Cilantro leaves

Steps:

  • 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 degrees 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.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 15.2 g, Cholesterol 84.1 mg, Fat 16.9 g, Fiber 5.1 g, Protein 36.8 g, SaturatedFat 2.9 g, Sodium 708.3 mg, Sugar 3.4 g

GRILLED MASALA CHICKEN WITH VEGETABLES



Grilled Masala Chicken with Vegetables image

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

Provided by Reynolds KitchensR

Categories     Reynolds®

Time 50m

Yield 4

Number Of Ingredients 11

¼ cup olive oil
6 teaspoons garam masala, divided
4 small cloves garlic, minced
1 teaspoon salt
½ 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
½ cup plain yogurt
1 teaspoon Cilantro leaves

Steps:

  • 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 degrees 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.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 15.2 g, Cholesterol 84.1 mg, Fat 16.9 g, Fiber 5.1 g, Protein 36.8 g, SaturatedFat 2.9 g, Sodium 708.3 mg, Sugar 3.4 g

SAUCY INDIAN-STYLE CHICKEN & VEGETABLES



Saucy Indian-Style Chicken & Vegetables image

This Indian-style dish seems to develop a devoted following. Prepared sauce makes it easy to bring the rich flavors of Indian cuisine to your family. Feel free to use more or less tikka masala sauce according to your personal taste. -Erica Polly, Sun Prairie, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 8 servings.

Number Of Ingredients 9

2 medium sweet potatoes, peeled and cut into 1-1/2-inch pieces
2 tablespoons water
2 medium sweet red peppers, cut into 1-inch pieces
3 cups fresh cauliflowerets
2 pounds boneless skinless chicken thighs, cubed
2 jars (15 ounces each) tikka masala curry sauce
3/4 teaspoon salt
Minced fresh cilantro, optional
Naan flatbreads, warmed

Steps:

  • Microwave sweet potatoes and water, covered, on high just until potatoes begin to soften, 3-4 minutes., In a 5- or 6-qt. slow cooker, combine vegetables and chicken; add sauce and salt. Cook, covered, on low until meat is tender, 4-5 hours. If desired, top with cilantro; serve with warmed naan., Freeze option: Omitting cilantro and naan, freeze cooled chicken and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add water if necessary. If desired, sprinkle with cilantro. Serve with warmed naan.

Nutrition Facts : Calories 334 calories, Fat 15g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 686mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic exchanges

MARSALA-MARINATED CHICKEN WITH ROASTED VEGETABLES



Marsala-Marinated Chicken With Roasted Vegetables image

Marsala and chicken don't always have to perform the same scaloppine routine, where you sauté the pounded breast and deglaze it with the wine to make a sauce, perhaps adding some mushrooms and cream. You'll get so much more flavor if you use chicken thighs and let them marinate in the fortified wine with some Dijon and shallots before cooking. Transfer the poultry with mushrooms, carrots and more shallots to a sheet pan, roast them and dinner is done. This Marsala marinade is generous and versatile: It's veal, pork and lamb-friendly. Set some aside before it touches the meat and you can even turn it into a salad-friendly vinaigrette.

Provided by Charlotte Druckman

Categories     dinner, poultry, roasts, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

6 large shallots
3 tablespoons Dijon mustard, plus more to taste
1 tablespoon honey
Kosher salt and black pepper
2 cups dry Marsala
1/4 cup plus 6 tablespoons extra-virgin olive oil, and more to taste
6 bone-in, skin-on chicken thighs (about 2 pounds)
2 fresh oregano sprigs plus 2 tablespoons chopped fresh oregano leaves
4 large carrots (about 3/4 pound)
3/4 pound mixed mushrooms, such as cremini and shiitake (or fancier chanterelle, maitake, or morel mushrooms)
3 tablespoons apple cider vinegar
10 ounces salad greens

Steps:

  • Prepare the marinade: Finely chop 2 shallots. In a large bowl, stir the chopped shallots with 3 tablespoons mustard, the honey, 2 1/2 teaspoons salt and 1 teaspoon pepper. Whisk in the Marsala then 1/4 cup oil. Refrigerate 1/4 cup marinade to use for the vinaigrette.
  • Place the chicken and oregano sprigs in a large zip-top bag and add the remaining marinade. Seal the bag and turn it over a few times before laying it flat in the refrigerator for at least 3 hours or, ideally, overnight, turning it once or twice while it marinates. (If you're in a rush, marinating it at room temperature for 30 minutes is a quick shortcut.)
  • Heat the oven to 425 degrees. Peel the carrots, halve them lengthwise if thick, then chop them into 1 1/2-inch-long pieces. Clean the mushrooms and remove any tough stems. Quarter the whole shallots from root to stem and discard the skins. Place the prepped vegetables in a large bowl and toss with 3 tablespoons oil, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Remove the chicken from the marinade and place each piece skin side up on a large rimmed sheet pan. Scatter the vegetables around the chicken, arranging them in an even layer. Discard the marinade in the zip-top bag.
  • Roast until the chicken is cooked through and its juices run clear, 35 to 40 minutes. Transfer the chicken to a serving platter to rest. Stir the remaining vegetables and return the pan to the oven to cook until the carrots are starting to brown and become tender, the mushrooms are golden and beginning to crisp, and the shallots have caramelized, about 10 minutes.
  • Meanwhile, prepare the vinaigrette: Whisk the refrigerated 1/4 cup marinade with the vinegar, then the remaining 3 tablespoons oil. Season to taste with salt and pepper. Adjust the flavor as desired, adding more olive oil for a less acidic vinaigrette or more Dijon for something a bit sharper and creamier.
  • Transfer the vegetables to the serving platter, scattering them around the chicken, and pour any cooking juices left in the pan over the top. Garnish with the chopped oregano. Toss salad greens with just enough vinaigrette to coat. Season the salad to taste and serve with the chicken and vegetables.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 31 grams, Carbohydrate 33 grams, Fat 41 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 1096 milligrams, Sugar 13 grams, TransFat 0 grams

GRILLED MASALA CHICKEN WITH VEGETABLES



Grilled Masala Chicken with Vegetables image

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

Provided by Reynolds KitchensR

Categories     Reynolds®

Time 50m

Yield 4

Number Of Ingredients 11

¼ cup olive oil
6 teaspoons garam masala, divided
4 small cloves garlic, minced
1 teaspoon salt
½ 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
½ cup plain yogurt
1 teaspoon Cilantro leaves

Steps:

  • 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 degrees 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.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 15.2 g, Cholesterol 84.1 mg, Fat 16.9 g, Fiber 5.1 g, Protein 36.8 g, SaturatedFat 2.9 g, Sodium 708.3 mg, Sugar 3.4 g

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  • 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.
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From recipeler.com


GRILLED CHICKEN AND VEGETABLE RECIPE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Grilled Chicken And Vegetable Recipe are provided here for you to discover and enjoy ... Garam Masala Easy Homemade Recipe Easy Sweet Potato Casserole Recipes Baked Easy Home Dessert Recipes Dessert Recipes. Easy Home Dessert Recipes Easy At Home Dessert Recipes Classic Diner Desserts How To Sell Desserts Online …
From recipeshappy.com


17 GRILLED CHICKEN RECIPES THAT ARE DELICIOUS AND EASY
2021-08-03 Bring the bright flavors of the Mediterranean to your table with this recipe for Greek chicken kabobs. Cubes of boneless chicken marinate in a mixture of garlic, olive oil, lemon juice, and oregano before being skewered with bell pepper and red onion. Once grilled, the kabobs are served with a homemade tzatziki sauce. Continue to 9 of 17 below.
From thespruceeats.com


RECIPE: YUMMY GRILLED CHICKEN WITH VEGETABLES INSIDE
This video shows you a great tutorial on how to cook the best. This easy grilled chicken recipe with the most delicious vegetables ticks all the boxes for a perfect family meal. All Reviews for Grilled Masala Chicken with Vegetables. Remove chicken and vegetables from grill; coarsely chop vegetables. Fold each tortilla in half over filling ...
From goodrecipe.info


STEPS TO PREPARE QUICK VEGETABLE RICE WITH GRILLED BONELESS CHICKEN
2022-05-14 Vegetable rice with grilled boneless chicken. Grill or broil chicken and vegetables, turning occasionally, until chicken is thoroughly cooked and vegetables are tender. Serve chicken and vegetables with hot Knorr® Rice Sides™ - Cheddar Broccoli. yummy, this chicken gravy recipe is so tempting! Thanks for the lovely share my friend! Easy grilled …
From verbiergps.com


ALLRECIPES GRILLED MASALA CHICKEN WITH VEGETABLES RECIPE
Nutritional information for Allrecipes Grilled Masala Chicken With Vegetables. 4 servings (476g). Per serving: 381 Calories | 19g Fat | 17g Carbohydrates | 4g Fiber | 11g Sugar | 36g Protein | 687mg Sodium | 107mg Cholesterol | 1198mg Potassium.
From ketofoodist.com


GRILLED MASALA CHICKEN WITH VEGETABLES | RECIPE | CHICKEN MASALA ...
Jun 19, 2014 - Make this Indian-inspired chicken dish on the grill--or in the oven--for a flavorful dinner with minimal cleanup.
From pinterest.co.uk


GRILLED CHICKEN TIKKA MASALA WITH GRILLED VEGETABLE AND FETA …
2010-05-04 Directions Step 1 Simply mix all the ingredients (except the chicken) in a bowl and mix very well with a whisk. For a spicier marinade add some hot sauce at this point. Step 2 Cut each boneless chicken thigh in half and coat very well in the marinade. Place in a covered bowl and refrigerate overnight or for a minimum of 2 hours. Step 3
From foodnetwork.ca


GARAM MASALA CHICKEN WITH ROASTED VEGETABLES : RECIPES : …
Arrange the rack in the center of the oven and heat oven to 400 degrees F. Remove chicken from marinade, let any excess drip off, and reserve marinade. Let chicken sit at room temperature while oven warms up, about 30 minutes. When the oven is heated, place potatoes, squash, and onions in bottom of a roasting pan, drizzle with any remaining ...
From cookingchanneltv.com


GRILLED TANDOORI CHICKEN RECIPE (EASY & JUICY!) - AVERIE COOKS
2022-05-06 Preheat grill to medium-high. Remove chicken from the bag using tongs and place it on the grill; discard the bag and extra marinade. Grill chicken on each side for about 4 to 5 minutes or until done. Because I used breast tenders, …
From averiecooks.com


GRILLED MASALA CHICKEN WITH VEGETABLES RECIPES - FOOD NEWS
Garam Masala Chicken with Roasted Vegetables Recipe. Marinate the chicken in ½ cup Tikka Masala and refrigerate for a few hours. Pre-heat grill to medium-high. Thread chicken cubes onto skewers, alternating with the red onion wedges. Place skewers on hot grill and cook for 4-6 minutes on the first side. Turn the kebabs over and baste with ...
From foodnewsnews.com


MASALA GRILLED VEGETABLES WITH SPICY MINT CHUTNEY RECIPE
Ingredient Checklist. 2 teaspoons curry powder ; 2 1/2 teaspoons kosher salt, divided, plus more to taste ; 1/4 teaspoon ground ginger ; 1/4 teaspoon garam masala
From foodandwine.com


EASY MASALA CHICKEN BREASTS | BBQ & GRILLING WITH DERRICK RICHES
2017-09-16 Preheat grill for medium high heat. Remove chicken from marinade and place on the grill. Cook for 7-9 minutes per side or until internal temperature at thickest part of breast reaches 165 degrees F. Adjust heat as needed. Once cooked through, remove from heat and let meat rest for a few minutes.
From derrickriches.com


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