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

Grilled Chicken with Pineapple Salsa

INGREDIENTS FOR THE SALSA

1 medium size ripe tomato, chopped into small cubes

1/4 cup chopped red bell pepper

2 pickled jalapeno pepper slices, deseeded and finely chopped

1/2 cup pineapple chucks, fresh or canned

1 teaspoon salt

1 tablespoon sugar

Place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the Chicken.

Colorful chunks of Pineapple and Red Pepper



For the corn, I just buttered two ears and drizzled it with some Merlot (any red wine will do). I wrapped them up with heavy duty tin foil and placed them on the top rack of the barbecue to cook while the chicken was on the grill.

Ready for the wine drizzle

As for my delicious chicken. I had five small boneless breasts that I marinated with A-1, Country Bob's Sauce and a bit of Wild Turkey. Since my hubby is the grillmaster, he grilled them on a medium heat about 10-15 minutes or so.

This dinner was very good and very simple to make. The freshness of the pineapple coupled with the sweetness of the red pepper gave the salsa a unique flavor that complimented the chicken very well. This salsa will also pair well with Salmon and Shrimp.