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Grilled Chx and Potatoes (6 of 6)
Grilled Chx and Potatoes (6 of 6)
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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
- Preheat grill to medium-high heat.
- Remove root end and top of leek. Cut in half and rinse. Cut into thin long slices.
- Toss leek, potatoes, 1 tbsp. garlic seasoning, 3 tbsp. olive oil, and 1 tsp. table salt
- 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.
- Grill foil packets. Cover grill lid, for about 12 minutes.
- Toss chicken, 1 tbsp. lemon juice, and remaining garlic seasoning, 1 tbsp. olive oil, and 1/2 tsp table salt.
- Shake packets using tongs and return to grill.
- Grill chicken 5 minutes. Turn over.
- Place green onions on grill and grill together chicken, onions and foil packets until chicken is done.
- Open packets using tongs. Arrange on serving plate.