Dive into the summer grilling season with these Lemon-Herb Chicken and Potato Foil Packets that grill up quick and easy without a lot of clean-up afterward. Even if you don't have a grill, these can still be prepared on a camping stove, over a fire, or in a conventional oven.
1/8tsppaprika(regular, sweet, or smoked) [See note 3]
4 tablespoonsolive oil
For the packets
4boneless skinless chicken breasts [See Note 1]
4sprigs of parsley
8shoots of asparagus, woody end removed
24(about 1 pint) cherry tomatoes
1lemon, sliced (8 slices)
1Vidalia(sweet) onion, thinly sliced (optional)
4medium potatoes(about 2 cups), thinly sliced
1cupcarrots, thinly sliced
Instructions
Preheated grill to medium heat
Stir together the marinade seasonings and set aside.
Lay out 4 sheets of aluminum foil on a flat surface. Equally divide and then layer the potatoes and carrots among the 4 sheets of aluminum foil.
Then top each with sliced onions, and either 1 chicken breast or 2 thighs [See note 2].
Add a sprig of parsley, two slices of lemon, 2 shoots of asparagus, and finally 6 cherry tomatoes.
Drizzle each packet with 1 tablespoon of seasoning mixture [See Note 1].
Fold foil over the chicken-potato-vegetable mixture and then fold the ends of the foil together to close off the foil packet.
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 additional fresh herbs if desired (such as basil, thyme, tarragon, rosemary, or oregano) and serve immediately.
Notes
May substitute an Italian salad dressing for the marinade is short on time.
Chicken breasts may be substituted with 6-8 boneless skinless chicken thighs (1-2 per packet).
Any paprika may be used. I use smoked paprika for the added smoky flavor.