Grilled Korean BBQ Chicken & Vegetables
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!