Curried chicken roasting packs are perfect for grilling and camping
Prep Time:
25 minutes
Cook Time:
40 minutes
Servings:
Ingredients
  • 4 medium-size red or gold potatoes, scrubbed, cut into 1-inch chunks
  • 1 medium-size sweet onion, halved, thinly sliced
  • 1/4 cup dark raisins
  • 2 cloves garlic, crushed
  • 1 1/2 tablespoons curry powder or garam masala
  • salt
  • 6 boneless skinless chicken thighs, 1 1/4 to 1 1/2 pounds
  • freshly ground pepper
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • chopped fresh cilantro or chives, for serving
  • lime wedges and plain yogurt, for serving
Directions
  1. Step 1: Mix 4 scrubbed, cut potatoes, 1 thinly-sliced onion, 1/4 cup raisins and 2 cloves crushed garlic in a large bowl. Add 1 1/2 tablespoons curry powder and 1 teaspoon salt; toss to coat.
  2. Step 2: Season 6 boneless, skinless chicken thighs with salt and pepper.
  3. Step 3: Preheat a gas grill or prepare a charcoal grill to medium heat. OR, heat oven to 375F.
  4. Step 4: Cut three 18-inch lengths of aluminum foil and stack two of them on top of each other. Put 3 chicken thighs on the foil. Top with half of the potato mixture. Drizzle with 1 tablespoon of olive oil and 1 tablespoon apple cider vinegar. Cover with a third sheet of foil and crimp the edges to enclose everything in a neat package. Repeat with remaining ingredients and more foil to make a second pack.
  5. Step 4: Place foil packs on the grill directly over the heat maintaining a temperature of 350 degrees. Or, place on a baking sheet in the hot oven. Cook (no need to flip packages, but rotate them occasionally) for 40 minutes. Let rest for 10 minutes.
  6. Step 5: Open packet and spoon contents into a serving bowl. Serve topped with cilantro. Pass lime wedges and yogurt at the table