Best Grilled Chicken And Potato Foil Packs Recipes

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FOIL-PACKET LEMON CHICKEN WITH FINGERLING POTATOES



Foil-Packet Lemon Chicken with Fingerling Potatoes image

A wedge of lemon gives this chicken dinner a big burst of flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

4 skinless, boneless chicken breasts (6 to 8 ounces each)
Kosher salt and freshly ground pepper
1 1/2 pounds fingerling potatoes, sliced 1/4 inch thick
2 lemons (1 juiced, 1 cut into 4 wedges)
1/4 cup extra-virgin olive oil
3 shallots, sliced 1/4 inch thick
8 sprigs thyme

Steps:

  • Preheat a grill to medium high. Lay out four 18-inch-long sheets of heavy-duty foil on a work surface. Generously season the chicken with salt and pepper. Toss the potatoes, lemon juice, 3 tablespoons olive oil, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl.
  • Divide the potatoes and any juices among the foil sheets, mounding them in the middle. Top evenly with the shallots, thyme and lemon wedges. Top each mound with a chicken breast. Brush the chicken with the remaining 1 tablespoon olive oil. Bring the short ends of the foil together and fold to seal, then fold in the sides.
  • Grill the foil packets seam-side up, 8 minutes. Flip the foil packet, gently press down and continue grilling until the chicken is cooked through and the potatoes are tender, about 6 more minutes.

GRILLED PARMESAN-RANCH CHICKEN FOIL PACKS



Grilled Parmesan-Ranch Chicken Foil Packs image

Camper's choice...individual foil bundles of meat and veggies are ideal for cooks on the go.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 7

4 boneless skinless chicken breasts (6 to 8 oz each)
1 teaspoon roasted garlic-herb blend
1/2 cup ranch dressing
2 cups quartered small red potatoes
1 cup ready-to-eat baby-cut carrots, cut in half lengthwise
1/4 lb fresh green beans, trimmed
1/3 cup finely shredded Parmesan cheese

Steps:

  • Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray. Sprinkle chicken with garlic-herb blend; place 1 breast on each sheet of foil. Drizzle 1 tablespoon of the dressing over each breast.
  • In medium bowl, place remaining 1/4 cup dressing. Stir in potatoes, carrots and green beans. Divide vegetables among chicken breasts. Sprinkle with cheese.
  • Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • Place packs on grill over medium heat. Cover grill; cook 25 minutes. Rotate packs 1/2 turn; cook 15 to 20 minutes longer or until potatoes are fork-tender and juice of chicken is clear when center of thickest part is cut (165°F).
  • To serve, cut large X across top of each pack; carefully fold back foil to allow steam to escape.
  • To make in oven, place packs on cookie sheet. Bake at 375°F 40 to 45 minutes or until potatoes are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).

Nutrition Facts : Calories 450, Carbohydrate 20 g, Cholesterol 120 mg, Fat 3, Fiber 3 g, Protein 44 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 5 g, TransFat 0 g

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