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Grilled Korean BBQ Chicken & Vegetables

April 8, 2017


2-3 lb chicken thighs or chicken breasts
1 small eggplant, cut into 1/2 inch thick slices lengthwise
2 medium zucchini, cut into 1/2 inch thick slices lengthwise
1 large portabella (portobello) mushroom, cut into thick slices
1 red onion, sliced
3/4 cup Ying’s Korean BBQ Marinade





1. Marinate chicken and vegetables with Ying’s Korean BBQ Marinade in separate ziplock bags for at least 2 hours.


2. Grill.


Enjoy this delicious meal over the weekend!

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