Use fresh garden vegetables for this luscious grilled chicken dinner.
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1/2 cup Land O Lakes® Butter, melted
1 tablespoon finely chopped fresh garlic
1 tablespoon chopped fresh rosemary
3 medium (3 cups) zucchini and/or yellow summer squash, cut into 1-inch pieces
2 medium onions, cut into eighths
1 small (2 cups) eggplant, cut into 1-inch cubes
1 (3- to 4-pound) frying chicken, cut into 8-pieces, skinned
*Substitute 1 teaspoon dried rosemary.
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, 30-35 minutes or until internal temperature of chicken reaches at least 165°F. and juices run clear when pierced with fork and vegetables are crisply tender.