GRILLED HERBED CHICKEN & POTATO FOIL PACKS

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Grilled herbed chicken & potato foil packs are a fun and simple summer dinner that the whole family will love. They can even be cooked on a camping stove or over a fire!
I get to hand-pick the categories my recipes fall under here on the blog. For example, if I’m making a patriotic fruit salad (which, by the way, is coming your way really soon – woot woot!) then I might categorize it under “side dishes”, “appetizers”, “holiday”, and “salads”. There is even a category just for cuisines so you can find Italian, Mexican, Asian and such.
When I was categorizing this recipe, the grilled herbed chicken & potato foil packs, I was scanning my list of cuisines to choose from and thought of course, AMERICAN – is there anything more American than wrapping your food in a sheet of aluminum foil and grilling it over an open flame??
I grew up on what we called “tin foil dinners”. Being the  youngest of nine we didn’t travel much. I just took my twin babies on our first trip requiring in-air time and trust me, it makes sense why you wouldn’t travel very far with nine children. Not to mention the dollar signs associated with such a venture! When you have that many kids, your vacations look a little bit different and that’s okay.
So we went camping. And cabin-ing at my great uncle’s log cabin. Year after year we camped and cabined and I looked forward to those trips all through winter and spring. I couldn’t wait to go fishing and hiking and back-woods exploring, and you better believe I looked forward to my mama’s tin foil dinners. Sometimes on a camping stove, sometimes in the cabin oven, and many-a-time over the open flames of a legitimate rock-ring, wood-crackling fire.
My mom always made ground beef patty dinners with onions, potatoes, and sometimes carrots. I always asked for extra potatoes. There could never be enough potatoes in my tin foil dinner.

GRILLED HERBED CHICKEN & POTATO FOIL PACKS
INGREDIENTS
  • 6-8 boneless skinless chicken thighs OR 4 boneless skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon dried dill
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons oil
  • 1-1½ pound potatoes (red or gold potatoes work best in this recipe), thinly sliced (about 2 cups potato slices)
  • 1 cup sliced mushrooms
INSTRUCTIONS
  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.
  2. 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.
  3. Fold foil over the chicken-potato-mushroom mixture and scrunch the ends of the foil together to close off the foil pack.
  4. 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.
You can find complete recipes of this GRILLED HERBED CHICKEN & POTATO FOIL PACKS in lecremedelacrumb.com
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