Rosemary Grilled Chicken and Vegetables
Makes 6 servings
Prep Time: 15 min.
Grilling Time: 35 min.
- 1/2 cup butter, melted
- 1 Tablespoon finely
chopped fresh garlic
- 1 Tablespoon chopped
- 3 medium zucchini
and/or yellow summer squash, cut into 1-inch pieces
- 2 medium onions, cut
- 1 small (2 cups)
eggplant, cut into 1-inch cubes
- 1 (3- to 4-pound)
frying chicken, cut into 8 pieces, skinned
Preheat 1 side of gas grill to medium or
charcoal grill until coals are ash white. Place coals to 1 side in
charcoal grill. Make aluminum foil drip pan; place opposite hot
a small bowl, stir together butter, garlic and rosemary. Set
zucchini, onions and eggplant in center of 18-inch square
heavy-duty aluminum foil Drizzle with half of butter mixture.
edges of foil up to center and tightly seal top and sides.
foil packet onto grill. Place chicken over drip pan.
for 35 to 40 minutes, turning and brushing chicken
occasionally with butter mixture, until chicken reaches 165�F.
and juices run clear when pierced with fork and vegetables are
1 teaspoon dried rosemary.
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