Mediterranean Chicken Foil Packs

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 shrimp skewers in.

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

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.

 

Share Button

Egg, Ham, and Hash Browns in a Foil Packet

This breakfast is such a treat when we are out on our sailboat. Its easy to put together and can be cooked on a barbecue grill or on a campfire grate over hot coals. This is so delicious you might even consider making it home on your barbecue or in the oven.

Egg, Ham, and Hash Browns in a Foil Packet

Serves 2

  • 8 oz. package shredded hash browns, thawed
  • ¾ c. shredded cheddar cheese divided
  • 8 oz. diced ham (I am able to purchase an 8 oz. package of diced ham) or if you can’t, dice it up yourself, put into a ziptop bag and freeze
  • 4 eggs
  • 3 Tbs. milk (I use skim)
  • 1/4 tsp salt
  • Dash pepper
  • Optional: diced red peppers, diced green onions, diced mushrooms in the egg mixture; salsa or sour cream as a topping.

Instructions

  • Prepare campfire or grill for medium  heat.
  • Place two 16-inch by 12-inch pieces of non-stick heavy duty foil on a baking sheet.
  • In a large bowl whisk together hash browns, half the cheese, ham, eggs, milk, any add-ins, salt and pepper.
  • Divide the mixture among the two 16×12 inch pieces of foil. Careful! The liquid egg mixture is runny so I curl up all the edges of the foil so none of the mixture spills over,. Starting with the long edges, fold the foil tightly by bringing up the two long sides of the foil so edges meet. Try not to let the foil tear. Seal edges by making a tight 1/2-inch fold; fold again, allowing space on top of the egg mixture for heat circulation and expansion. Fold other end sides to seal. Place packets on the grill or a campfire grill away from high flames, preferably over hot coals.
  • Cook 7 to 10 minutes or until eggs are cooked through. The time will vary depending on the temperature.
  • I turn my grill onto 400 degrees, let it cook 7 minutes, open the pack and turn off the heat, shut the barbecue lid and let it continue to cook another 4 minutes. I then check it and if it needs a bit more cooking I turn the grill back on and cook for a few minutes, Time to cook will depend on the heat of your grill or campfire. Experiment and see what works for you and make note of it for the next time you make these foil breakfasts. Open packets carefully and sprinkle with remaining cheese. No need to remove onto a plate. Just eat right out of the foil packet.

RV or Boat Prep Notes

Pack eggs in a container to protect them from breaking or water from the ice in your cooler.

Freeze ham ahead of time and pack frozen.

Keep hash browns frozen and put 8 oz into a resealable ziptop bag.

Put ¾ c. cheese into a resealable ziptop bag.

Pack optional add in’s.

Be sure to pack some heavy duty nonstick aluminum foil.

Share Button