Foiled Chicken Thighs

Course: Main Course

Cuisine: American

Prep Time: 35

Cook Time: 40

Total Time: 1 15

Servings:

Calories: 791.7kcal

Allow each person to control the spices used.

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Ingredients

1 large chicken thigh chicken breast is optional
¼ to ½ cup onion yellow or red onion, chopped
¼ cup Peppers optional, sweet or hot, or mixture, sliced or chopped
1 ear sweet corn on cob cut in half, or use mini corn on the cob
7 baby potatoes if needed cut in half, make it a bite
1 tablespoon olive oil
1 packet Italian season dressing mix we use our Ranch Season
to taste vegetables zucchini, asparagus, cherry tomatoes, etc, mix to your taste. Cut as appropriate. Bite size is the goal.
to taste spice mixture use what ever mixture you desire
2-3 tabs butter

Instructions

Preheat your oven or grill to 375°F
Prepare sheet of heavy-duty aluminum foil, each about 12×12 inches in size.
Lay the ingredients on the foil. Add butter tabs and desired spices.
To fold the foil packet: Bring two opposite edges of the foil up to meet in the center, then fold them together down a few times to create a tight seal. Next, fold the remaining two open edges tightly towards the center to complete the foil packet. Ensure there are no gaps or openings for steam to escape.
Place the foil packet directly on the oven rack or on the grill grates and cook for either 20 mins on grill or 40 mins in oven, or until the potatoes are tender and cooked through.
Carefully remove the foil packet from the oven or grill using oven mitts or heat-resistant gloves, as they will be hot.
Let the packet cool slightly before carefully opening them. Be cautious of the hot steam when opening.

Notes

We do this with family and friends as a social time. So we prepare ahead , a quantity of each ingredient in containers, so each person prepares their own. While they cook , provides time for conversation.

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