Grilled Chicken and Vegetables
|Round red potatoes||8 Small, halved|
|Unsalted chicken broth||1 Cup (16 tbs), undiluted|
|Low calorie ketchup||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Dry sherry||3 Tablespoon|
|Low sodium soy sauce||3 Tablespoon|
|Minced garlic||2 Tablespoon|
|Coarsely ground pepper||2 Teaspoon|
|Chopped fresh cilantro||2 Teaspoon|
|Chopped fresh dill||1 1⁄2 Teaspoon|
|Vegetable oil||1 Teaspoon|
|Skinned boned chicken breast halves||16 Ounce|
|Sweet red pepper||1 Large, quartered lengthwise|
|Zucchini||1 Large, quartered lengthwise|
|Vegetable cooking spray||1|
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.
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.