- 1/2 cup vegetable oil
- 1/4 cup cider vinegar
- 1 tablespoon garlic powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 4 skinless, boneless chicken breast halves
- 4 large potatoes, peeled and cut into 1/4-inch slices
- 2 large onions, cut into 1/4 inch thick slices
- 2 large green bell pepper, cut into 1/4 inch strips
- 2 cups sliced button mushrooms
- Preheat an outdoor grill for medium-high heat.
- Stir together the vegetable oil, cider vinegar, garlic powder, black pepper, salt, basil, and thyme in a bowl; set aside.
- Lay out 4 12x12 inch squares of aluminum foil. Place 1 chicken breast in the center of each square, top with potatoes, onions, bell peppers, and mushrooms. Ladle 1/4 of the sauce on each and fold the foil around the ingredients to form four sealed packets.
- Grill the packets on the preheated grill for 30 to 40 minutes, until the internal temperature of the chicken breasts reaches 170 degrees F (75 degrees C).
03/21/2017
recipepes.com
Grilled Chicken and Potato Foil Packs, recipe
PT15M
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5
455 calories
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