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.
Enjoy this delicious meal over the weekend!