I hate turning on the oven when it gets this hot. It just heats up the house so quickly the air conditioner cannot always catch up. So outside we headed to grill up some dinner. This chicken foil packs recipe was adapted from PaleOMG spanish chicken recipe. I did not have the cauliflower she used, but there were baby red potatoes in the fridge so I made the variation and it was a great switch.
If you camp often, this chicken is perfect to cook over the campfire. Since it’s all wrapped up in foil, there are no pots and pans to wash so you can spend more time roasting marshmallows and hanging out with the family.
And now the moment you’ve been waiting for…. the recipe!
Juicy Chicken Foil Packs Ingredients
10 baby red potatoes, quartered
1/2 pound mushrooms, quartered
1/2 cup chicken broth
1/4 cup canned coconut milk
1 teaspoon smoked paprika
1/2 teaspoon oregano
1 clove garlic, chopped
8 chicken drummettes
handful of green olives, sliced
2 green onions, sliced
salt and pepper, to taste
Place the potatoes in a microwave safe dish with 1/4-1/2 inch of water. Microwave on high for 3 minutes. This will pre-cook the potatoes a bit so they start out half way there.
Place the potatoes and mushrooms into a mixing bowl and add the broth, coconut milk, oregano, paprika and garlic. Stir to coat.
Take a long sheet of heavy duty aluminum foil and form it into a bowl by curling up the edges. Heavy duty foil is key here…. don’t use regular old foil. Trust me.
Place your potato and mushroom mix to the foil. Be sure to include the juice from the broth and milk. You’ll need this in order to prevent the potatoes from burning and sticking to the foil.
Place the chicken on top of the potatoes and sprinkle with the green onion. As you can see, I created two chicken and potato pouches, rather then one.
This recipe calls for olives and my hubby HATES olives. I won’t write down his “official name” for what he calls those delicious green gems, but I think you get the picture. I added the green olives to my pouch before I sealed it.
Pull out another piece of foil, big enough to cover your foil bowl(s), and place on top and pinch the edges together to seal. Now you have a nice pouch to steam the food in.
Place your chicken foil packs on the grill for 30-40 minutes or until chicken is cooked through. Always check your food with a meat thermometer. I’m a stickler for that when I cook. I use the MK4 from Thermoworks because it gives the most accurate reading very quickly.
Because I had two smaller pouches, I grilled mine for 30 minutes. Doesn’t this look good?
More foil pack recipe ideas
Got Chicken? Here are some other grilled chicken recipes
For more delicious chicken recipes, hop on over to my Chicken & Turkey Pinterest Board and take a look around.
If you make this recipe, take a photo & share it to Instagram and tag me (@lorisculinarycreations) & use my hashtag #LorisCulinaryCreations. I want to see your creations!