• Laurel A. Rockefeller

Grilled Herbed Chicken & Potato Foil Packs

Reposted from https://www.lecremedelacrumb.com/grilled-herbed-chicken-potato-foil-packs/.


Grilled herb chicken & potato foil packs are a fun and simple summer dinner that the whole family will love.


  1. 6-8 boneless skinless chicken thighs OR 4 boneless skinless chicken breasts

  2. 1 teaspoon garlic powder

  3. 1 teaspoon onion powder

  4. 1/2 teaspoon dried oregano

  5. 1/2 teaspoon dried basil

  6. 1/4 teaspoon dried dill

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon black pepper

  9. 3 tablespoons oil

  10. 1 – 1 1/2 pounds potatoes (red or gold potatoes work best in this recipe), thinly sliced (about 2 cups potato slices)

  11. 1 cup sliced mushrooms


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 x 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.

#basil #mushrooms #chicken #garlicpowder #chickenthighs #chickenbreast #dill

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