Real Recipes From Real Home Cooks ®

grilled chicken pouches

review
Private Recipe by
Russ Myers
Necedah, WI

Serve with fresh dinner rolls, watermelon slices and instant iced tea.

yield 4 serving(s)
prep time 20 Min
cook time 1 Hr
method Grill

Ingredients For grilled chicken pouches

  • 4
    fresh split chicken breasts (bone-in)
  • 2
    ears fresh corn, cut in half
  • 2 lg
    tomatoes, cut in half
  • 1 lg
    onion, cut into quarters
  • 2 lg
    carrots, cut into 1- inch pieces
  • 4 sm
    red potatoes, cut in half
  • 4 Tbsp
    butter or margarine
  • favorite herbs (basil, oregano or italian seasoning)
  • salt and pepper
  • 4 lg
    pieces of aluminum foil

How To Make grilled chicken pouches

  • 1
    Preheat your outdoor grill on medium, or your oven to 425 degrees F.
  • 2
    On a large piece of foil, place 1 split chicken breast half along with 1/2 piece of corn, 1/2 of a tomato, 1/4 of an onion, several pieces of carrots, 2 halves of red potato, 1 tablespoon of butter, several dashes of your favorite herbs and salt and pepper to taste. Fold aluminum foil around ingredients so that no liquids can leak out.
  • 3
    Follow the same procedure with the remaining 3 split chicken breasts for a total of 4 foil pouches. Place pouches on grill and place cover on grill. Cook chicken pouches for 1 hour. Move only if there are hot spots on the grill. Or you may place pouches in a preheated oven for 1 hour.
  • 4
    Before removing all pouches from the grill or oven, test one pouch to see that the chicken has reached 185 F, or that center of chicken breast is not pink and juices are clear. Be careful when checking contents of pouch, steam may escape and burn, and remember, the foil is hot.
  • 5
    When chicken is fully cooked, place pouches on separate plates and serve. Open carefully; contents of pouches will be hot.
  • 6
    NOTE: If using boneless skinless chicken breasts, reduce cooking time to 20 to 25 minutes.
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