Grilled Masala Chicken with Vegetables Recipe -
Grilled Masala Chicken with Vegetables Recipe
  • READY IN 50 mins

Grilled Masala Chicken with Vegetables

Recipe by  

"Make this Indian-inspired chicken dish on the grill--or in the oven--for a flavorful dinner with minimal cleanup."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    50 mins


  1. Mix the olive oil, 4 teaspoons garam masala, garlic, salt, and black pepper in a small bowl until combined. Tear four sheets (12x18 inches each) of Reynolds Wrap® Heavy Duty Aluminum Foil. Center one chicken breast half on a sheet of foil; sprinkle 1/2 teaspoon garam masala on both sides.
  2. Place the squash and onion slices on top of the chicken. Drizzle evenly with one-fourth of the olive oil mixture. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
  3. Grill over medium-high heat in covered grill 20 to 25 minutes or until chicken is cooked through and an instant-read thermometer inserted into chicken registers 165 degrees F.
  4. Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. To serve, top with yogurt and sprinkle with cilantro, if desired.
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  • Make It!
  • Garam masala is a North Indian spice blend that can contain coriander, peppercorns, cardamom, cinnamon, caraway, cloves, ginger, and/or nutmeg, depending on the style of the blend. To make a simplified version at home, combine 1 teaspoon curry powder with 1 teaspoon ground cumin. Or try a complete recipe below.
  • In an 8x8x2-inch baking pan combine 2 tablespoons whole black peppercorns, 4 teaspoons cumin seed, 2 teaspoons whole cloves, 1 teaspoon coriander seed, 1 teaspoon whole cardamom seed (pods removed), and 3 inches broken stick cinnamon. Roast in a 350 degree F oven for 15 minutes. In a blender container place roasted spices. Cover tightly; blend until very fine. Cool to room temperature. Store in a covered container in a cool, dry place. Makes about 1/3 cup.
  • Not in the mood to grill? Bake these packets in a 375 degree F oven 30 minutes or until chicken is cooked through and an instant-read thermometer inserted into chicken registers 165 degrees F. The packets, whether grilled or baked, will lock in moisture for juicy and flavorful chicken, and cleanup is as easy as tossing away the foil!

Reviews More Reviews

Most Helpful Positive Review
Jun 01, 2014

We absolutely LOVED this! As soon as I saw the recipe, I knew I wanted to do this sandwiched into a warm pita, and that was perfect! I did cube my chicken and marinated it a few hours in the marinade before cooking, which gave these a great flavor. I will def be making this again and again~YUM! Thanks for sharing. :)

Most Helpful Critical Review
Jun 18, 2014

My family is not a fan of the garam masala seasoning, but, I really like the cooking method because it is perfect for summer. No heating up my kitchen and no mess! I tried one packet with the garam masala seasoning and the other packets using a marinade of whole grain mustard, olive oil, brown sugar, lemon juice, & fresh garlic. We did not like the packet with the garam masala. We don't like the flavor and thought it was bland. We did like the packets with the mustard marinade. I did not care for the vegetables because I don't think steamed vegetables have a lot of flavor and I think the texture gets a little mushy. However, my husband did like the vegetables. We both thought the chicken was very moist. I would use this cooking method again, but, switch around the flavors and ingredients in the packet.


23 Ratings

Jun 25, 2014

The chicken came out moist and flavorful. I would make this chicken again.

Jun 08, 2014

This was okay but needs more salt. After tasting it I topped it with salt as I was eating this! For some reason most of the onions and zucchini burned. My grill was set to medium and registered 450 degrees F. I grilled the foil packs for 22 minutes. I seasoned the yogurt sauce with parsley, dill, salt, pepper, garlic powder and a splash of cider vinegar. I'm so glad I did that because I think it helped.

Dec 08, 2014

Next time I will make my own spice minus the cloves. The store brand was over powering clove flavor. It does have potential and will try again.

Jul 07, 2014

as i went to preheat my oven i realized i didn't have any foil.. ugh! so i decided to pan fry this dish.. like AlanaKadas i used the recipe for Easy Garam Masala on this site.. i subbed garlic powder for fresh and totally forgot the onion.. didn't have any yogurt on hand so i left that out all together.. i felt like the pepper overwhelmed everything and wish i had some yogurt laying around.. i added a bit of bottled lemon to cut through the pepper to no avail.. don't get me wrong, i enjoyed the dish.. just wish i would have had that yogurt! ty for the recipe

Jul 01, 2014

Shared the results with some friends, who all really liked it. The flavor was good, the chicken was moist, and clean-up was a snap! I did bake it in the oven, following the directions in the notes section.

Jun 26, 2014

This recipe went together very easily. Having never tried garam masala, I had high hopes. Unfortunately, the flavor in this fell short for my family. It was very overpowering! I loved the use of the Reynolds wrap. It made clean up so easy. I will definitely use this method more often.


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  • Calories
  • 355 kcal
  • 18%
  • Carbohydrates
  • 15.2 g
  • 5%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 5.1 g
  • 21%
  • Protein
  • 36.8 g
  • 74%
  • Sodium
  • 708 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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