Grilled Herbed Chicken & Potato Foil Packs are a fun and simple summer dinner that the whole family will love. Chock full of delicious Italian spices, these packets can even be cooked on a camping stove or over a fire!
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:4servings
Ingredients
6-8boneless skinless chicken thighs, OR 4 boneless skinless chicken breasts
1teaspoongarlic powder
1teaspoononion powder
½teaspoondried oregano
½teaspoondried basil
¼teaspoondried dill
½teaspoonsalt
¼teaspoonblack pepper
3tablespoonsoil
1 - 1 ½poundspotatoes , (red or gold potatoes work best in this recipe), thinly sliced (about 2 cups potato slices)
1cupsliced mushrooms
Instructions
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.
Notes
Can be prepped ahead, stored in a cool container up to over night, and cooked the next day.