All you need:
1/3 c. sweet chili sauce
1/3 c. Hy-Vee light soy sauce
2 tsp grated fresh ginger or 1/2 tsp Hy-Vee ground ginger
2 pounds skinless, boneless chicken thighs
1 small yellow summer squash, sliced 1/2-inch thick
1 c. sugar snap pea pods
1 c. petite baby carrots
1/2 tsp Hy-Vee salt
1/2 tsp minced garlic
1/8 tsp Hy-Vee crushed red pepper
1 tsp toasted sesame oil or Hy-Vee butter
Vegetable oil for brushing grill grate
Sliced green onion and toasted sesame seeds, for garnish
All you do:
In a 1-cup liquid measuring cup, stir together chili sauce, soy sauce and ginger. Reserving 1/4 cup in liquid measure, pour remaining mixture into a medium bowl. Add chicken to sauce in bowl, turning to coat. Marinate at room temperature 15 to 20 minutes.
Meanwhile, fold a 36-by-18-inch piece of heavy foil in half to make an 18-inch square. Place squash, pea pods and carrots in center of foil. Sprinkle with salt, garlic and crushed red pepper. Drizzle with sesame oil or dot with butter. Bring up opposite edges of foil; fold down twice. Fold in ends to seal, leaving space for steam to build.
Brush grill grate with vegetable oil. Preheat grill for direct cooking to medium to medium-high heat. Remove chicken from marinade, shaking off excess. Place chicken and foil packet on grill over direct heat. Cover and grill for 15 to 18 minutes or until internal temperature reaches 165 degrees, turning chicken halfway through grilling.
Before serving, spoon reserved sauce over chicken; garnish with green onions and sesame seeds.
Nutrition information per serving:
Dietary Fiber: 1g
Saturated Fat: 1.5g
Trans fats: 0g
Daily nutritional values:
45% vitamin A
15% vitamin C