Grilled Three Herb Chicken & Grilled Smoky Cheddar Potato Packs
With all of the unusual 80 degree days here in TN in March we could not resist getting the grill out and cooking like it was the middle of summer. I hope you enjoy these two recipes.
Course
Main Dish
Ingredients
Grilled Three Herb Chicken
1/2cupvegetable oil
1/2cuplime juice
2tablespoonschopped fresh or 2 teaspoons dried basil leaves
2tablespoonschopped fresh or 2 teaspoons dried oregano leaves
2tablespoonschopped fresh or 2 teaspoons dried thyme leaves
1teaspoononion powder
1/4teaspoonlemon-pepper seasoning
4chicken thighs(about 1 lb)
4chicken drumsticks(about 1 lb)
Grilled Smoky Cheddar Potato Packs
4medium potatoes, cut into 1-inch chunks
1/2teaspoonsalt
2tablespoonsbutter or margarine
1cupshredded Cheddar cheese
2tablespoonscrumbled bacon
1teaspoononion powder
Instructions
Grilled Three Herb Chicken
In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, mix all ingredients except chicken. Add chicken thighs and drumsticks; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, at least 30 minutes but no longer than 24 hours.
Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken, skin sides down, on grill over medium heat. Cover grill; cook 15 minutes. Turn chicken; brush with marinade. Cover grill; cook 15 minutes. Brush with marinade; cook 5 to 15 minutes longer or until juice of chicken is clear when thickest part is cut to bone (180°F). Discard any remaining marinade.
Grilled Smoky Cheddar Potato Packs
Heat coals or gas grill for direct heat. Place potatoes on 30×18-inch piece of heavy-duty foil coated with cooking spray. Sprinkle with salt and onion powder. Dot with butter. Sprinkle with cheese and bacon chips.
Wrap foil securely around potatoes; pierce top of foil once or twice with fork to vent steam. Cover and grill foil packet, seam side up, 4 to 6 inches from medium heat 45 to 60 minutes or until potatoes are tender.