Grilled Chicken Foil Packets Recipe

Here is the rewritten review: I had previously reviewed this recipe with my husband, mentioning that we enjoyed it but felt it needed more flavor. I decided to experiment further with the seasonings and made it again for our Labor Day cookout, using Italian seasoning instead of basil and thyme. The result was fantastic, with everyone raving about it. I tripled the marinade recipe for 6 chicken breasts, marinating them in one bag with 1/3 of the marinade. To ensure the potatoes were cooked through, I pre-cooked them in the microwave for a few minutes, which solved the issue of timing. I also added broccoli and fresh mushrooms to the vegetable mix, marinating them in another bag with a portion of the marinade. After marinating everything for 3-4 hours, I transferred it all to a large aluminum foil container, poured the remaining marinade over the top, sprinkled with Parmesan cheese, covered it, and refrigerated it until grilling time. After grilling for 35 minutes, the chicken was perfectly cooked, and the vegetables were still crisp-tender. It was a hit with everyone at the cookout!

I often prepare this dish using chicken breasts, new potatoes, red pepper, carrots, Roma tomatoes, celery, onion, and corn on the cob. I coat a piece of foil generously with butter and place all the ingredients on it (or make individual portions for just my husband and me). Next, I sprinkle everything generously with "french fry seasoning" and garlic salt. Then, I cover it all with another piece of foil, creating a tight pouch that puffs up while cooking on the grill. It usually takes about 45 minutes on the grill, flipping once midway through. I attempted to replicate Cracker Barrel's recipe since it's no longer available on their menu. Feel free to experiment and adjust the seasonings to your liking. Good luck!

I made some adjustments to this recipe since I already had marinated chicken prepared. I omitted the chicken and halved the seasoning mix. I added a sprinkle of paprika on the sliced potatoes for color and reduced the amount of oil while adding some butter. I substituted parsley for thyme since I didn't have any. To enhance the flavor, I included 1/2 tsp of Cavenders, which turned out to be a great addition. The dish was absolutely delicious! I will definitely be making this again. I'm looking forward to trying it with chicken next time. Thank you for this fantastic recipe!

Absolutely love this recipe! It's definitely a hit and will be a regular in my meal rotation. Marinating the chicken in the sauce and adding some fresh zucchini made it even more delicious. The chicken turned out perfectly moist and the flavors were fantastic. Yum!

I have made this recipe many times, but I always customize it by adding hot banana pepper rings along with all the juice instead of vinegar. This gives it a delightful tangy and spicy kick. I also like to include zucchini and a generous sprinkle of butter on top for extra flavor.

Delicious! Following the advice of previous reviewers, I increased the amount of spices. Additionally, I swapped out vegetable oil for olive oil. I cooked everything on the grill at 400 degrees for 40 minutes, resulting in tender chicken and veggies. The whole family enjoyed the dish, and clean-up was quick and easy. What's great is that I had all the ingredients on hand, so no need for a special trip to the store.

Swapped the cider vinegar for my favorite BBQ sauce and the dish turned out absolutely delicious.

I enhanced the flavor of the chicken thighs by marinating them and decided to omit the oil and vinegar. Cooking them on medium heat on the grill helped prevent any excessive burning.

I prepared this dish for my boyfriend, and he complimented the delicious flavor and perfectly cooked chicken. However, the potatoes were undercooked, and the peppers were overcooked. I believe pre-cooking the potatoes before adding them with all the other ingredients will result in a perfect dish next time.