6 Mouthwatering Southern Chicken Recipes To Die For

Grilled Chx and Potatoes (6 of 6)

Ingredients

• Leek
• 1 1/2 lbs small potatoes, cut in halves
• 2 tbspn crushed red pepper and garlic
• 4 tbspn olive oil
• 1 1/2 tspn salt
• 2 (12 ounce) cans frozen limeade concentrate
• 1 1/2 lbs chicken breast
• Lemon juice
• Green onions

Preparation

1. Preheat grill to medium-high heat.
2. Remove root end and top of leek. Cut in half and rinse. Cut into thin long slices.
3. Toss leek, potatoes, 1 tbsp. garlic seasoning, 3 tbsp. olive oil, and 1 tsp. table salt
4. Divide leek mixture among 2 large pieces of heavy-duty aluminum foil. Bring foil sides up over mixture; double fold top and sides to seal closed.
5. Grill foil packets. Cover grill lid, for about 12 minutes.
6. Toss chicken, 1 tbsp. lemon juice, and remaining garlic seasoning, 1 tbsp. olive oil, and 1/2 tsp table salt.
7. Shake packets using tongs and return to grill.
8. Grill chicken 5 minutes. Turn over.
9. Place green onions on grill and grill together chicken, onions and foil packets until chicken is done.
10. Open packets using tongs. Arrange on serving plate.