Curried Chicken Roasting Packs
Curried Chicken Roasting Packs
Tucking chicken thighs into a foil pack then grilling yields moist results with no fuss. Season the chicken with a special blend of curry powder, cider vinegar and raisins. Adding potatoes to the pack makes it a great casual supper.
Prep Time
25
minutes
Cook Time
40
minutes
Servings
6
servings
Total time: 1.07 hours
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
- 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.
- Season 6 boneless, skinless chicken thighs with salt and pepper.
- Preheat a gas grill or prepare a charcoal grill to medium heat. OR, heat oven to 375F.
- 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.
- 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.
- Open packet and spoon contents into a serving bowl. Serve topped with cilantro. Pass lime wedges and yogurt at the table