GRILLED HERBED CHICKEN & POTATO FOIL PACKS RECIPE

• 6-8 boneless skinless chicken thighs OR 4 boneless skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons oil
• 1 - 1 1/2 pounds potatoes (red or gold potatoes work best in this recipe), thinly sliced (about 2 cups potato slices)
• 1 cup sliced mushrooms

Instructions

• Stir along seasonings and put aside. Add oil to a bowl together with chicken, potatoes, and mushrooms and toss to coat everything within the oil.

• Lay out four 12x12 sheets of slippery foil on a flat surface. Divide chicken, potatoes, and mushrooms between every of the foil sheets. (If victimisation thighs there ought to be 1-2 per foil sheet, if victimisation breasts there ought to be one per foil sheet) Sprinkle with seasoning mixture.

• Fold foil over the chicken-potato-mushroom mixture and scrunch the ends of the foil along to shut off the foil pack.

• Place foil packs on preheated grill and cook for concerning 10-15 minutes, then flip and cook another 5-7 minutes. Check the chicken for doneness, once stewed through, garnish with contemporary herbs if desired (such as thyme, rosemary, or oregano) and serve straight off.
• Enjoy