GRILLED CHICKEN AND POTATOES IN FOIL

5 from 2 votes

Simple weeknight dinner, cooked in foil on the grill. Give yourself a break and start making foil packet meals for weeknight dinners this summer!

Prep Time5

Cook Time25

Total Time30

Course: Main

Cuisine: bulgarian

Servings:

2 8 oz boneless skinless chicken breasts
salt and pepper to taste for the chicken
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried parsley
1/2 pound potatoes , cut into 1-inch cubes, I used small creamer potatoes
3 small carrots , I used orange, yellow and red for extra color, but regular orange carrots are fine
1 corn , cut into 4 pieces
1/2 onion , diced
2 tbsp olive oil , divided
2 tbsp butter , cut into smaller pieces, divided (add extra butter to make this meal even tastier!)
salt and pepper to taste for the vegetables

Preheat a gas grill to 450 F.
Cut four 12 x 14 in pieces of aluminum foil.
If chicken breasts are too thick, tenderize with meat mallet, until they are 1 - 1 1/2 inches thick.
Season chicken breasts with salt, pepper, paprika, garlic and onion powder, oregano and parsley.
Place half of the potatoes over one piece of foil. Season with salt and pepper to taste.
Add half of the carrots, 2 pieces of corn, half of the onion and top with one chicken breast. Add 1 tbsp olive oil and at least 1 tbsp butter.
Carefully wrap the chicken and veggies in the first piece of foil. Wrap in another piece of foil, to prevent leakage.
Repeat with the remaining vegetables and the second piece of chicken.
Grill packets for 20-25 minutes at 450 F. It the meat appears undercooked, wrap again and cook for a few more minutes.
Serve and enjoy!