4 small whole chicken breasts
two tablespoons butter, melted
two tablespoons extra virgin essential olive oil
two tablespoons fresh lemon juice
1/2 teaspoon dried Italian herbs (or 1 tablespoons of. fresh)
1/4 teaspoon onion powder
1/4 teaspoon garlic clove powder
1/4 freshly ground pepper
4 large or 8 small cloves garlic clove
seasoned salt
1/2 cup chopped onions
corn around the cob (optional)
Prepare 4 12 " squares of durable foil.
Place each chicken white meat on center of foil and drizzle with fresh lemon juice, essential olive oil and melted butter use coat on sides. Sprinkle gently with herbs, garlic clove and onion powder, pepper and salt. Top with chopped onions and garlic clove cloves. (We sometimes sprinkle the chicken with lemon pepper and paprika and/or hot red pepper cayenne - the spiciness depends upon your intended visitors).
I frequently add other vegetables towards the packet, for example fresh eco-friendly beans or chopped ripe tomato plants fresh rosemary oil and thyme twigs, stems of tulsi or your regional fresh herbs growing in the kitchen area garden that will lead the vibrant flavors of Summer time. These may also be thrown within the coals, for those who have fresh herbs to spare.
Seal the foil to create tight packages by moving in the edges to create a pocket.
Grill over hot coals or higher indirect heat at approximately 350°F for around 45-50 minutes (depends upon size chicken pieces) or before the internal temperature of chicken reaches 160°F on the thermometer. To check on for doneness with no thermometer, juices ought to be obvious and never pink and chicken is going to be firm within the center.
Place foil on serving dish (disposable dish optional) and cut an X into center of foil peel to reveal chicken and serve with corn around the cob (barbecued within their jackets).
To grill corn, moisten unshucked corn with water and put over indirect heat until corn is tender (about half an hour, based upon the tenderness from the corn). Shuck corn and serve with melted butter.
For those who have a bag of hickory or mesquite, toss wet chunks within the flame to include a wisp of smoky flavor (I create a couple of vent holes within the top when smoking to permit the smoke in).
Foil packets can be created in advance and refrigerated overnight or frozen to bring along up and stash inside a cooler. Place packets in zipper bags to prevent spills.
Posted by: CM