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:
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 12×12 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.