Mediterranean Chicken Foil Packs

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Mediterranean Chicken Foil Packs

These can be cooked over a barbecue or over a campfire. If you cook over a campfire, do not place your packets over direct flame. Cooking time will vary depending on the temperature. So plan on having some appetizers and your favorite beverage and enjoy the cooking process.

This marinade is one of my favorites. It has so much flavor and is versatile. I use it to flavor roasted vegetables and cook the most delectable shrimp skewers in. In fact, go ahead and double the marinade when you are making it for the chicken. Save some and use it on the roasted vegetables or shrimp skewers later in the week.

If you do not already have a microplaner I highly recommend that you get one. Here is an Amazon Choice Microplaner for zesting citrus and grating cheese.

You will also want to buy some sundried tomatoes and heavy duty foil.


Serves 2

  • 2 boneless, skinless chicken breast, (6-8 ounces each)
  • Salt and pepper
  • 1/3 cup Trader Joes Fire Roasted Red Peppers in a jar
  • 2/3 cup Kalamata olives, pitted and halved
  • ½ cup quartered artichoke hearts
  • 1/3 cup sundried tomatoes (not in oil) I like Trader Joe’s and have linked to them on Amazon) I always keep these on hand. They are a healthy flavor booster! You can use them in risotto, scrambled eggs, salads, pastas, pizza.

Marinade

1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons finely chopped Italian parsley (if you don’t have this don’t worry, it will still be good without)
2 teaspoons dried oregano
2 teaspoons minced garlic
1 teaspoon grated lemon zest
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flake, or more for spicier

Place two 12-inch by 17-inch pieces of Reynolds Non-stick foil on a baking sheet.

Combine the red peppers, olives, artichoke hearts and sundried tomatoes in a small bowl.

Place a chicken breast in the center of each piece of foil, spoon the vegetable mixture on top of the chicken and drizzle two tablespoons marinade on top.

Prepare your barbecue to medium.

Bring up the two long sides of the foil so edges meet. Seal edges, making a tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other ends sides to seal. Place packets on the grill.

Place packs on grill over medium heat. Cover grill; cook 10 minutes. The time to cook will vary depending on the temperature of your barbecue. Using metal tongs, rotate packs 1/2 turn; cook 10 minutes longer until the thickest part measures 165°F.

RV or Boat Prep Notes

Pack the sundried tomatoes in a small reusable, re-sealable zipper storage bags. Pack the chicken breasts in a large reusable, re-sealable zipper storage bag and put that one into another large reusable, re-sealable zipper storage bag and freeze.

Put one tablespoon olive oil into a small jar, unless you keep olive oil on your boat or RV.

Mix together the red peppers, olives, artichoke hearts and put it in a jar. Refrigerate to pack in your cooler later.

 

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