Grilled Herbed Chicken & Potato Foil Packs
Grilled Herbed Chicken & Potato Foil Packs takes approximately 30 minutes from beginning to end. This recipe makes 4 servings with 385 calories, 36g of protein, and 18g of fat each. For $1.76 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive main course for The Fourth Of July. 2606 people were impressed by this recipe. It is brought to you by Creme de la Crumb. Head to the store and pick up salt, skinless boneless chicken thighs, garlic powder, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 89%, this dish is spectacular. Try Grilled Herbed Chicken & Potato Foil Packs, Grilled Bearnaise Corn and Potato Foil Packs, and Grilled Taco Burger and Potato Foil Packs for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
¼ teaspoon black pepper
½ teaspoon dried basil
¼ teaspoon dried dill
1 teaspoon garlic powder
1 cup sliced mushrooms
3 tablespoons oil
1 teaspoon onion powder
½ teaspoon dried oregano
1-1½ pound potatoes (red or gold potatoes work best in this recipe), thinly sliced (about 2 cups potato slices)
½ teaspoon salt
6-8 boneless skinless chicken thighs OR 4 boneless skinless chicken breasts
Equipment:
bowl
aluminum foil
grill
Cooking instruction summary:
Stir together seasonings and set aside. Add oil to a bowl along with chicken, potatoes, and mushrooms and toss to coat everything in the oil.Lay out 4 12x12 sheets of nonstick foil on a flat surface. Divide chicken, potatoes, and mushrooms between each of the foil sheets. (If using thighs there should be 1-2 per foil sheet, if using breasts there should be 1 per foil sheet) Sprinkle with seasoning mixture.Fold foil over the chicken-potato-mushroom mixture and scrunch the ends of the foil together to close off the foil pack.Place foil packs on preheated grill and cook for about 10-15 minutes, then flip and cook another 5-7 minutes. Check the chicken for doneness, once cooked through, garnish with fresh herbs if desired (such as thyme, rosemary, or oregano) and serve immediately.
Step by step:
1. Stir together seasonings and set aside.
2. Add oil to a bowl along with chicken, potatoes, and mushrooms and toss to coat everything in the oil.Lay out 4 12x12 sheets of nonstick foil on a flat surface. Divide chicken, potatoes, and mushrooms between each of the foil sheets. (If using thighs there should be 1-2 per foil sheet, if using breasts there should be 1 per foil sheet) Sprinkle with seasoning mixture.Fold foil over the chicken-potato-mushroom mixture and scrunch the ends of the foil together to close off the foil pack.
3. Place foil packs on preheated grill and cook for about 10-15 minutes, then flip and cook another 5-7 minutes. Check the chicken for doneness, once cooked through, garnish with fresh herbs if desired (such as thyme, rosemary, or oregano) and serve immediately.
Nutrition Information:
covered percent of daily need
