Shelly's Recipe

ROSEMARY GRILLED CHICKEN & VEGETABLES

Category: Poultry I

1/2 cup butter, melted
1 tbsp finely chopped fresh garlic
1 tsp dried 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

Heat one side of gas grill to medium or charcoal grill until coals are ash white. Place coals to one 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 foil packet onto grill. Place chicken over drip pan. Grill, turning and brushing chicken occasionally with butter mixture, until chicken reaches 180°F. or juices run clear when pierced with fork and vegetables are crisply tender (35 to 40 minutes).