Top the raw chicken with lemon slices and cook altogether for a sensational zesty flavor. (Jenny Nguyen-Wheatley photo)
January 03, 2019
By Jenny Nguyen-Wheatley
Print Recipe
Serves: 6 Prep time: 20 minutes Cook time: 20-30 minutes
Ingredients:
6 chicken thighs, skin on 6 medium shallots, thinly sliced Olive oil Montreal Chicken Seasoning 1 package baby carrots, sliced in half lengthwise ⅓ pound fresh green beans, ends trimmed 6 small/medium Yukon gold potatoes cut into small cubes 1 lemon, thinly sliced Salt to taste Directions:
Prepare grill or campfire to medium-high heat, about 375-400 degrees. Cut out 12 large sheets of heavy duty aluminum foil. Scatter carrots, green beans and sliced potatoes onto 6 of the foil sheets, and season with salt/pepper or your favorite vegetable seasoning. Pat chicken thighs dry with paper towels, rub with olive oil and Montreal Chicken Seasoning and place in the middle of vegetables. Lay a slice or two of lemon on top of the chicken and scatter shallot on top. Fold foil into packets. Lay each packet seam-side down onto the second sheet of foil and fold again. This will help prevent leakage. Cook chicken packets on preheated grill grates for 20-30 minutes, flipping packets halfway through. The internal temperature of the chicken should be 165 degrees when fully cooked. Be careful when opening the packets – hot steam will escape. Check here for more easy and delicious Go RVing dinner recipe ideas .
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