April 2021 • Nebraskaland 59
Servings: 6
Ingredients:
•
6 chicken thighs, skin on or off
•
6 medium shallots, thinly sliced
•
Olive oil
•
Montreal Chicken Seasoning
•
1 package of baby carrots, sliced in half lengthwise
•
⅓ pound of fresh green beans, ends trimmed
•
6 small/medium Yukon gold potatoes, cut into small
cubes
•
1 lemon, thinly sliced
•
Salt to taste
1. Prepare grill or campfire to medium-high heat, about
375-400 degrees.
2. Cut out 6 large sheets of heavy-duty aluminum foil.
Scatter carrots, green beans and sliced potatoes onto each
sheet, and season with salt and pepper or your favorite
vegetable seasoning. Pat chicken thighs dry with paper
towels, rub with olive oil and Montreal Chicken Seasoning
and place in the middle of vegetables. Lay a slice or two
of lemon on top of chicken and scatter shallot on top. Fold
foil into packets. Cut another set of aluminum foil, lay the
packets seam side down and fold again with this second
layer to prevent leakage.
3. Cook chicken packets on preheated grill grates for 20-30
minutes, flipping the packets once. The internal temperature
of the chicken should be at least 165 degrees when fully
cooked. Be careful when opening up the packets — hot
steam will escape.
Dinner: Campfire Lemon Chicken Foil Dinner
By Jenny Nguyen-Wheatley
Seasoned chicken thigh with green beans, shallot, potato,
baby carrots and lemon to be wrapped in foil for cooking.
Campfire foil dinners require no pots or pans to prepare. Each person can assemble their packet the way they like.
