Grilled Chicken and Vegetables Recipe
Summary
Ingredients
| 8 small round red potatoes, halved | ||
| Eggplants | 2 Small | |
| 1 cup canned no-salt-added chicken broth, undiluted | ||
| 1/4 cup reduced-calorie ketchup | ||
| Lemon juice | 3 Tablespoon | |
| Dry sherry | 3 Tablespoon | |
| 3 tablespoons low-sodium soy sauce | ||
| Garlic | 2 Tablespoon, minced | |
| 2 teaspoons coarsely ground pepper | ||
| Cilantro | 2 Teaspoon, chopped | |
| Dill | 1 1/2 Teaspoon, chopped | |
| Vegetable oil | 1 Teaspoon | |
| 4 (4-ounce) skinned, boned chicken breast halves | ||
| 1 large sweet red pepper, quartered lengthwise | ||
| 1 large zucchini, quartered lengthwise | ||
| Vegetable cooking spray | ||
Directions
Place potato in a medium saucepan; add water to cover.
Bring to a boil; cover, reduce heat, and simmer 12 minutes.
Drain and set aside.
Slice each eggplant in half lengthwise; slice halves lengthwise into 1/2-inch-thick strips.
Set aside.
Combine broth and next 9 ingredients in a medium bowl; stir well.
Pour 1/3 cup broth mixture into a large heavy-duty, zip-top plastic bag.
Set aside remaining broth mixture.
Add potato, eggplant, chicken, red pepper, and zucchini to bag; seal bag, and shake until chicken and vegetables are well coated.
Marinate in refrigerator 3 hours, turning bag occasionally.
Remove chicken and vegetables from marinade; discard marinade.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place potato on rack; grill, covered, 10 minutes, basting occasionally with reserved broth mixture.
Turn potato; place chicken and remaining vegetables on rack.
Grill potatoes, chicken, and vegetables, covered, 5 minutes on each side or until chicken is done and vegetables are tender, basting occasionally with reserved broth mixture.
Garnish with fresh dill sprigs, if desired.
Bring to a boil; cover, reduce heat, and simmer 12 minutes.
Drain and set aside.
Slice each eggplant in half lengthwise; slice halves lengthwise into 1/2-inch-thick strips.
Set aside.
Combine broth and next 9 ingredients in a medium bowl; stir well.
Pour 1/3 cup broth mixture into a large heavy-duty, zip-top plastic bag.
Set aside remaining broth mixture.
Add potato, eggplant, chicken, red pepper, and zucchini to bag; seal bag, and shake until chicken and vegetables are well coated.
Marinate in refrigerator 3 hours, turning bag occasionally.
Remove chicken and vegetables from marinade; discard marinade.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place potato on rack; grill, covered, 10 minutes, basting occasionally with reserved broth mixture.
Turn potato; place chicken and remaining vegetables on rack.
Grill potatoes, chicken, and vegetables, covered, 5 minutes on each side or until chicken is done and vegetables are tender, basting occasionally with reserved broth mixture.
Garnish with fresh dill sprigs, if desired.
Chef
