I've never claimed to be a world famous chef, or even a decent cook ... but lately, I've been trying new recipes, and seeing how they work - adding a twist here or there to make it my own.
A few days ago, I tried these "Grilled Chicken Paprika Chicken Dinner Packs" - and let me tell you, it was one of the easiest, tastiest recipes I've tried to date. An entire meal prepared and served in one aluminum foil packet. No Joke!
With grilling season upon us, I thought it was a good idea to share it with my friends - So here it is - the Recipe, and my step by step.
4 Boneless Chicken Breast Halves (I only used 2, but they were big guys) - (+/-) 1 1/4 lbs
2 Cups Quartered Small Red Potatoes - 4 or 5 of them
*1 1/2 cups of baby-cute carrots - cut lengthwise in half
*1 cup frozen green beans
1 cup chicken gravy
2 tablespoons all purpose flour
1 teaspoon paprika
1/2 teaspoon dried thyme leaves
2 tablespoons finely chopped fresh parsley
* I used 2 1/2 cups of frozen mixed vegetables instead of the baby carrots and frozen green beans .. it seemed to work very well *
Now that you have all your yummy ingredients, here is what you do with them:
Heat coals or gas grill, for direct heat. Cut four (or two) 18x12 inch pieces of heavy duty foil. Place chicken breast half on each piece of foil:
Top chicken with veggies & potatoes:
In a small bowl, mix flour and gravy until well blended, then drizzle over chicken & veggies:
then sprinkle with paprika and thyme:
Step 4: Fold foil over chicken and vegetables so the edges meet, seal - make a tight 1/2 inch fold - fold again. allow space for the sides for circulation and expansion.
Cover and grill packets over medium heat for 30-40 minutes, rotating the packets 1/2 turn after 15 minutes - until juice of the chicken is no longer pink, and the vegetables are tender. Place packet on plate, cut a large X across top of each packet, fold back foil, sprinkle with parsley.
(we didn't serve it this way - we had to share with Emi ... )