Grilled Chicken Foil Packets
These chicken foil packets with mushrooms, potatoes, and bell peppers are cooked in a flavorsome sauce on the grill. Easy to prep and you can use whatever vegetables you prefer. The chicken comes out tender and moist, and clean-up is a breeze!
vegetable oil
½
cup
cider vinegar
¼
cup
garlic powder
1
tablespoon
ground black pepper
1
teaspoon
salt
½
teaspoon
dried basil
½
teaspoon
dried thyme
½
teaspoon
skinless, boneless chicken breast halves
4
potatoes, peeled and cut into 1/4-inch slices
4
large
onions, cut into 1/4 inch thick slices
2
large
green bell pepper, cut into 1/4 inch strips
2
large
sliced button mushrooms
2
cups
 Preheat an outdoor grill for medium-high heat.
  Stir vegetable oil, cider vinegar, garlic powder, black pepper, salt, basil, and thyme together in a bowl; set aside.
  Lay out four 12x12-inch squares of aluminum foil. Place 1 chicken breast in the center of each square, top with potatoes, onions, bell peppers, and mushrooms. Ladle 1/4 of the sauce on each and fold the foil around the ingredients to form four sealed packets.
  Grill the packets on the preheated grill until chicken is cooked through and tender, about 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
