Best Greek Chicken And Potato Packets For The Grill Recipes

CHICKEN FOIL PACKS WITH VEGETABLES

Steps:

• (makes 4-5 grill packets)
• Heat grill to 400-degrees (you can do this in your oven, too, at the same temp.).
• Season chicken with Greek seasoning and salt and pepper. Set aside.
• Divide potatoes, zucchini, and tomatoes into 4-5 equal portions.
• Evenly distribute vegetables between 4-5 12-18" foil squares.
• Drizzle a little olive oil over each portion of vegetables and season with Greek seasoning and salt and pepper.
• Place chicken over the top of each vegetable pile and drizzle with a little more olive oil.
• Place a thin slice of lemon or two over each piece of chicken.
• Tightly seal foil packets by folding up the sides over the contents and tightly folding up the ends over the seam.
• Grill 40-45 minutes or until potatoes are tender and chicken is cooked through.
• Be careful when opening packets. Steam will release and be VERY HOT.
• Open packets and season with salt and pepper, if needed.
• Sprinkle a little Feta cheese over each packet and serve with extra lemon slices.

GREEK CHICKEN & POTATO PACKETS

Steps:

• 1. Preheat oven to 450 or grill to medium high.
• 2. Combine the chicken breast, olive oil, potatoes and garlic. Mix well. Center one chicken breast half on a sheet of non-stick aluminum foil.
• 3. Arrange potatoes around chicken. Sprinkle chicken and potatoes with oregano, salt & pepper. Top with olives.
• 4. Bring up the foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeats steps with all chicken breasts to make 4 packets.
• 5. Bake 25 to 28 minutes on a cookie sheet in oven OR Grill 22 to 35 minutes in a covered grill.
• 6. Sprinkle with tomatoes and feta cheese just before serving.

GRILLED CHICKEN AND POTATO FOIL PACKS

Steps:

• Preheat an outdoor grill for medium-high heat.
• Stir together the vegetable oil, cider vinegar, garlic powder, black pepper, salt, basil, and thyme in a bowl; set aside.
• Lay out 4 12x12 inch squares of aluminum foil. Place 1 chicken breast in the center of each square, top with potatoes, onions, bell peppers, and mushrooms. Ladle 1/4 of the sauce on each and fold the foil around the ingredients to form four sealed packets.
• Grill the packets on the preheated grill for 30 to 40 minutes, until the internal temperature of the chicken breasts reaches 170 degrees F (75 degrees C).

GREEK CHICKEN AND VEGETABLES IN FOIL

Steps:

• Combine chicken, greens beans, tomatoes, and seasonings in a large bowl.
• Tear off 4 12x18 sheets of heavy duty aluminum foil.
• (or use those nifty Hot-Bags!) Center one fourth of chicken mixture on each sheet.
• Bring up sides of foil and double fold.
• Double fold ends to form a packet, leaving room for heat circulation inside packet.
• OVEN: Bake in a preheated 450 degree oven for 20-25 minutes on a cookie sheet in oven.
• GRILL 10-14 minutes over medium high heat in covered grill.
• Sprinkle with feta cheese before serving.

GREEK CHICKEN AND POTATO PACKETS FOR THE GRILL

Steps:

• Prepare 4 large heavy-duty pieces of foil (foil must be large enough to make a packet).
• Place each breast on 1 piece of foil.
• In a small bowl combine the olive oil with minced garlic and oregano, then brush on both sides of each breast.
• Season each breast with salt and black pepper.
• Top each breast with 1 small chopped potato.
• Sprinkle 2 tablespoons or a little more of feta cheese over the potato.
• Top with 1-2 slices of lemon.
• Wrap the foil around the breasts to create a pocket.
• Cut a very small slit in the top of each packet to allow steam to escape.
• Preheat grill to medium heat.
• Place the pockets on the grill and cook for about 20-25 minutes.
• Carefully open up the packets and serve.