Foil Pack Recipe | Monterey Chicken Foil Packets

Monterey Chicken Foil Packets

4 boneless skinless chicken breasts
2 tablespoons oil
2 tablespoons liquid honey
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
430 grams little potatoes about 24, sliced
salt and pepper
1/2 cup barbecue sauce

  1. In a large ziploc bag, combine the oil, honey, vinegar, salt and pepper. Add the chicken, seal, and massage to coat the chicken. Refrigerate at least 1 hour or up to 24 hours.
  2. Lay 2 large pieces of tin foil together, and lightly grease with non stick spray. Top with 1/4 of the sliced potatoes and season with salt and pepper.
  3. Top with 1 of the chicken breasts, brush with 2 tablespoons barbecue sauce, and seal the foil packet. Repeat until 4 foil packets are complete.
  4. etc
  5. etc

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