Grilled Chutney Chicken and Veggies in Foil Pack

Ingredients-

For the marinade-

• ½ cup plain, non-fat Greek yogurt
• 2 tablespoons of green chutney, store bought or homemade. I used a palm full of cilantro leaves, ½ inch fresh ginger, a clove of garlic, 1 green Thai chili pepper, 8~10 fresh mint leaves, juice of ½ lime and salt for my homemade chutney.
• ½ teaspoon turmeric powder
• Salt to taste
• 1 teaspoon extra virgin olive oil
• 2 palm sized pieces of skinless, boneless chicken thighs, about ¾ pounds

For the foil packs-

• 4 squares of aluminum foil, large enough the enclose the chicken and veggies
• 3 teaspoons of extra virgin olive oil
• 1 ear of Corn, 1 zucchini and 1 red onion cut in about 2 inch pieces
• 6 baby potatoes- I used yellow, red and purple baby potatoes
• 1 teaspoon garam masala
• ½ teaspoon paprika (optional)
• Kosher salt to taste

To make the Grilled Chutney Chicken and Veggies in Foil Pack-

1. Whisk together all the ingredients for the marinade and add the chicken to it. Toss well to coat. Cover and refrigerate for about 2 hours or overnight.
2. To assemble each foil pack, stack two squares of the aluminum foil. Drizzle 1½ teaspoons of the extra virgin olive oil. Place one piece of the marinated chicken with the marinade. Add ½ of the corn, zucchini, onion and potatoes. Sprinkle ½ teaspoon of the garam masala and ¼ teaspoon of the paprika, if using. Sprinkle some kosher salt and close the foil packs shut. Repeat with the other foil pack.
3. On a preheated 400~ 450 degree Fahrenheit grill, lay the foil packs and let it cook at about 400 degrees Fahrenheit, with the grill cover closed, for about 25 minutes or until the chicken and veggies are cooked .
4. Serve the foil packs of Grilled Chutney Chicken and Veggies!