Easy recipe for a succulent weeknight dinner on the grill. A meal that lets you relax as it cooks by itself and has minimal clean up!
Friends, I could not wait to share this easy, finger licking good recipe with you. Can you believe that you put the marinated chicken and veggies in a foil pack on the grill and you actually get to sit back and relax while your meal cooks itself? Unbelievable, isn’t it?
For me, opening the pack full of tender moist chicken, perfectly cooked potatoes and tender crisp veggies was like opening a gift! After enjoying the dinner the gift keeps on giving as there is almost no clean up involved.
This is definitely my ‘go to’ dinner this summer.
I let the boneless skinless chicken thighs marinate overnight in the refrigerator. I used my home made green chutney with fresh cilantro and mint. I have so much mint in the garden now and was excited to use it! But you could easily substitute store bought cilantro-mint chutney.
For veggies, I used zucchini and red onion, corn on the cob and baby potatoes in various colors. But you could add whatever fresh summer veggies you find and like.
Make sure you have 2 foil squares stacked so the package is sturdy. I added about 1½ teaspoon of extra virgin olive oil to each pack and topped it with the chicken and veggies. Sprinkle a little kosher salt, garam masala powder and paprika (optional), and close the foil packs!
2 tablespoons of green chutney, store bought or homemade. I used a palm full of cilantro leaves, ½ inch fresh ginger, a clove of garlic, 1 green Thai chili pepper, 8~10 fresh mint leaves, juice of ½ lime and salt for my homemade chutney.
½ teaspoon turmeric powder
Salt to taste
1 teaspoon extra virgin olive oil
2 palm sized pieces of skinless, boneless chicken thighs, about ¾ pounds
For the foil packs-
4 squares of aluminum foil, large enough the enclose the chicken and veggies
3 teaspoons of extra virgin olive oil
1 ear of Corn, 1 zucchini and 1 red onion cut in about 2 inch pieces
6 baby potatoes- I used yellow, red and purple baby potatoes
1 teaspoon garam masala
½ teaspoon paprika (optional)
Kosher salt to taste
To make the Grilled Chutney Chicken and Veggies in Foil Pack-
Whisk together all the ingredients for the marinade and add the chicken to it. Toss well to coat. Cover and refrigerate for about 2 hours or overnight.
To assemble each foil pack, stack two squares of the aluminum foil. Drizzle 1½ teaspoons of the extra virgin olive oil. Place one piece of the marinated chicken with the marinade. Add ½ of the corn, zucchini, onion and potatoes. Sprinkle ½ teaspoon of the garam masala and ¼ teaspoon of the paprika, if using. Sprinkle some kosher salt and close the foil packs shut. Repeat with the other foil pack.
On a preheated 400~ 450 degree Fahrenheit grill, lay the foil packs and let it cook at about 400 degrees Fahrenheit, with the grill cover closed, for about 25 minutes or until the chicken and veggies are cooked .
Serve the foil packs of Grilled Chutney Chicken and Veggies!