Grilled Potatoes In Foil Recipes

GRILLED POTATOES IN FOIL

Steps:

• Preheat an outdoor grill for high heat; close cover. Lay out three 18-inch long pieces of aluminum foil on a work surface, dull side facing up.
• Smear 1/2 tablespoon butter in the middle of the first piece of foil. Add 1/3 of the potato slices, onion, and bell pepper. Sprinkle with 1/3 of the garlic powder; season with salt and pepper. Fold up the edges of the foil over the vegetables to create an almost leak-proof packet, making sure to seal the edges. Repeat with last 2 pieces of foil and the remaining ingredients to make 2 more packets.
• Reduce the heat of the grill to medium. Place foil packets on the grate; cook until potatoes are tender, 20 to 30 minutes.

GRILLED PARMESAN-RANCH CHICKEN FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray. Sprinkle chicken with garlic-herb blend; place 1 breast on each sheet of foil. Drizzle 1 tablespoon of the dressing over each breast.
• In medium bowl, place remaining 1/4 cup dressing. Stir in potatoes, carrots and green beans. Divide vegetables among chicken breasts. Sprinkle with cheese.
• Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packs on grill over medium heat. Cover grill; cook 25 minutes. Rotate packs 1/2 turn; cook 15 to 20 minutes longer or until potatoes are fork-tender and juice of chicken is clear when center of thickest part is cut (165°F).
• To serve, cut large X across top of each pack; carefully fold back foil to allow steam to escape.
• To make in oven, place packs on cookie sheet. Bake at 375°F 40 to 45 minutes or until potatoes are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).