Chicken & Potatoes Foil Packs on the Grill

Here we are with record 100+ degree temps for the last three days. The weather folks on our local channel called it a trifecta of 105 degree days, or a hat trick or a trio. Whatever way you want to call it, it is still HOT. It's the go outside mid-day and melt type of hot. YOWZA!

I hate turning on the oven when it gets this hot. It just heats up the house so quickly the air conditioner cannot always catch up. So outside we headed to grill up some dinner. This recipe was adapted from PaleOMG spanish chicken recipe. I did not have the cauliflower she used, but there were baby red potatoes in the fridge so I made the variation and it was a great switch.

Ingredients
10 baby red potatoes, quartered
1/2 pound mushrooms, quartered
1/2 cup chicken broth
1/4 cup canned coconut milk
1 teaspoon smoked paprika
1/2 teaspoon oregano
1 clove garlic, chopped
8 chicken drummettes
handful of green olives, sliced
2 green onions, sliced
salt and pepper, to taste
For nutrition information, click the magic button  

Place the potatoes in a microwave safe dish with 1/4-1/2 inch of water. Microwave on high for 3 minutes. This will pre-cook the potatoes a bit so they start out half way there.

Place the potatoes and mushrooms into a mixing bowl and add the broth, coconut milk, oregano, paprika and garlic. Stir to coat.

Take a long sheet of heavy duty aluminium foil and form it into a bowl by curling up the edges. Place your potato and mushroom mix to the foil. Be sure to include the juice from the broth and milk. You'll need this in order to prevent the potatoes from burning and sticking to the foil.

Place the chicken on top of the potatoes and sprinkle with the green onion. As you can see, I created two chicken and potato pouches, rather then one.

This recipe calls for olives and my hubby HATES olives. I won't write down his "official name" for what he calls those delicious green gems, but I think you get the picture. I added the green olives to my pouch before I sealed it.

Pull out another piece of foil, big enough to cover your foil bowl(s), and place on top and pinch the edges together to seal. Now you have a nice pouch to steam the food in.

Place on the grill for 30-40 minutes or until chicken is cooked through. Because I had two smaller pouches, I grilled mine for 30 minutes. Doesn't this look good?

What resulted was tender, juicy chicken and soft flavor filled potatoes. Just pop it out of the foil and serve with a side salad for a simple summer dinner. The best part? Little to no clean up!!!  Just put the foil in the recyclers and you are done. And the grill stays clean too!

Featured on Hun, What's for Dinner? Simple Supper Tuesday July 15, 2013