Greek Chicken and Potato Packets for the Grill
Elevate your next barbecue with these flavorful Greek Chicken and Potato Packets for the grill! Bursting with Mediterranean-inspired ingredients like juicy chicken, tender baby potatoes, tangy kalamata olives, and creamy crumbled feta, this recipe is as vibrant as it is delicious. A zesty marinade of olive oil, garlic, lemon juice, and aromatic herbs like oregano and thyme infuses every bite with unforgettable flavor, while grilling in foil packets locks in moisture and makes cleanup a breeze. Perfect for summer cookouts or a quick weeknight dinner, these individual packets are as convenient as they are impressive. Serve straight from the grill with a sprinkle of fresh parsley for a dish that’s bold, satisfying, and effortlessly elegant.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 pound baby potatoes
- 3 tablespoons olive oil
- 4 cloves fresh garlic, minced
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium red onion, sliced
- 0.5 cup kalamata olives, pitted and halved
- 0.5 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 4 sheets (about 12x18 inches each) aluminum foil
Instructions
Preheat your grill to medium-high heat (approximately 375-400°F).
Slice the baby potatoes into halves or quarters, depending on their size, ensuring the pieces are roughly the same size for even cooking.
In a large mixing bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, dried oregano, dried thyme, salt, and black pepper to create the marinade.
Add the chicken breasts and sliced baby potatoes to the bowl with the marinade. Toss until everything is evenly coated.
Lay out 4 sheets of aluminum foil on a clean surface. Divide the marinated chicken and potatoes evenly among the foil sheets, placing one chicken breast in the center of each sheet with an equal portion of potatoes.
Top each chicken and potato packet with a few slices of red onion and a handful of kalamata olives.
Fold the foil over the chicken and potatoes, sealing the edges tightly to create individual packets. Be sure they are secure to prevent juices from leaking out during grilling.
Place the foil packets on the preheated grill and cook for 25-30 minutes, flipping once halfway through cooking, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
Carefully remove the packets from the grill and let them rest for 5 minutes before opening.
Open the packets and sprinkle each with crumbled feta cheese and fresh parsley before serving.
Nutrition Facts
Calories |
2527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 5747 mg | 250% | |
| Total Carbohydrate | 109.3 g | 40% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 11.0 g | ||
| Protein | 245.3 g | 491% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 862 mg | 66% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 4166 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
