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Use fresh garden vegetables for this luscious grilled chicken dinner.
Heat 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 coals.
Stir together butter, garlic and rosemary in small bowl; set aside.
Place zucchini, onions and eggplant in center of 18-inch square heavy-duty aluminum foil. Drizzle with half of butter mixture. Bring edges of foil up to center; tightly seal top and sides.
Place chicken over drip pan. Grill 10 minutes. Brush chicken with butter mixture and turn. Place foil packet over direct heat side of grill. Continue grilling chicken, turning and brushing occasionally with butter mixture, until internal temperature of chicken reaches at least 165°F. and juices run clear when pierced with fork and vegetables are crisply tender (30 to 35 additional minutes).
*Substitute 1 teaspoon dried rosemary.
Dietary Fiber: 2g
Recipe idea, great...I'll have to change though. 1st, grill boneless, skinless chick breasts, just till grill marks show. Remove. Use butter, garlic, & rosemary as stated. I'd substitute whole button mushrooms for zucchini (don't like). Then, make individual heavy duty foil packages, placing a piece of chicken & veggies in each & place on grill over indirect heat & slowly cook till correct temp is reached. Who doesn't love their own individual package of buttery, savory chicken & veggies.? I just might have to toss some sliced red peppers in for color. Oh, can't wait to try this. Thanks for the idea.!
The flavor of the chicken was great- had great aroma too -according to my neighbors too- I did not care for the eggplant.
I did a littel changing by using chicken breasts instead of a whole chicken. was really good!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2735
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