Grilled Herbed Chicken & Potato Foil Packs

By ctaubenheim

Ingredients

• 6-8 boneless skinless chicken thighs or boneless skinless breasts
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp dried dill
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 Tbsp oil
• 1 - 1 1/2 pound potatoes (red or gold potatoes work best in this
• recipe), thinly sliced (about 2 cups potato slices)
• 1 cup sliced mushrooms

Details

Servings 4
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

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 sheets, if using breasts there should be 1 per foil sheet). Sprinkle with seasoning mixture and add a pad of butter to each.

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 medium heat grill and cook for about 10-15 minutes, then flip and turn down temp or turn off one side and move packet to that side and cook another 5-7 minutes. Check the chicken for doneness, once cooked thru, garnish with fresh hers if desired (such as thyme, rosemary or oregano) and serve immediately.