Grilled Herb Chicken & Potato Foil Packets

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6-8 boneless, skinless chicken thighs OR breasts
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried dill
1/2 tsp salt
1/4 tsp black pepper
3 tbsps olive oil
1 to 1-1/2 lbs (2 cups potato slices) red or gold potatoes (thinly sliced)
1 cup mushrooms (sliced)
Fresh herbs to sprinkle on top (thyme, rosemary, or oregano)
1. Stir together seasonings and set aside.
2. Place chicken, potatoes, and mushrooms in a large bowl.  Add olive oil and toss until all ingredients are evenly coated.
3. Lay out four 12 X 12 sheets of heavy nonstick foil on a flat surface.  Divide chicken-potato-mushroom mix evenly on each foil sheet.  (If using thighs, there should be 1-2 per foil sheet; if using breasts, there should be 1 per foil sheet.)
4. Sprinkle seasonings evenly over each foil sheet and fold foil, scrunching the ends of the foil together securely to close off each foil packet.  (Will be flipping over packets, and do not want to lose juices.)
5. Place the foil packets on a preheated grill and cook for about 10-15 minutes, then carefully flip over each foil packet and cook another 5-7 minutes.
6. Check the chicken to be sure cooked through.
7. Once cooked through, garnish with fresh herbs, and serve immediately.
Makes 4 servings.  To bake in oven:  20-25 minutes at 400 degrees (or until chicken is cooked through).

Martha Johnson

Member since Aug 2007

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