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Rosemary Grilled Chicken and Vegetables

Makes 6 servings Barbecue & Grilling Recipes from AlansKitchen.com

Prep Time: 15 min.
Grilling Time: 35 min.

Ingredients:

  • 1/2  cup butter, melted
  •    1  Tablespoon finely chopped fresh garlic
  •    1  Tablespoon chopped fresh rosemary*
  •    3  medium 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

Cooking Directions:

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 coals.

  1. In a small bowl, stir together butter, garlic and rosemary. Set aside.

  2. Place zucchini, onions and eggplant in center of 18-inch square heavy-duty aluminum foil Drizzle with half of butter mixture.

  3. Bring edges of foil up to center and tightly seal top and sides.

  4. Place foil packet onto grill. Place chicken over drip pan.

  5. Grill 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 crisply tender.

*Substitute 1 teaspoon dried rosemary.

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