Grilled Herbed Chicken & Potato Foil Packs | lecremedelacrumb.com
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Grilled Herbed Chicken & Potato Foil Packs

Grilled herbed chicken & potato foil packs are a fun and simple summer dinner that the whole family will love.
Course Main Course
Cuisine American
Keyword Chicken, foil packs, potato
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Tiffany

Ingredients

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