Today I am sharing a perfect meal for summer time, whether on the grill or over the campfire, a customizable easy meal, Foil Pack Butter Chicken!
The other evening Archie, Matt, and I were sitting out enjoying our patio, and you could smell grills being started in near by patios. I don’t know if it’s just me but there is something about the smell of grills being fired up in spring time that just makes your soul happy.
So we were sitting there and Matt brought up a craving from his childhood, Matt in general doesn’t have a lot of food cravings so I was interested, he continued on that when he was younger he used to have some sort of meal in which chicken was grilled with butter and mushrooms. He couldn’t tell me how it was grilled or a lot of other details but he said that he loved it as a kid. So I thought I would give it a try.
The first time I made it I literally put a chicken breast, mushrooms, and butter into foil packs and grilled them, they were nothing what he remembered, but they had a lot of potential, if we managed to add a little flavor. The simplicity of these packets are what I loved, I knew I didn’t need to add a lot to make these a summer favorite, perfect for the grill or a campfire.
So as the recipe developed I add an onion, and tried different seasonings, and guess what? I loved all the different flavors, so why limit it? Make Foil Pack Butter Chicken the flavor you want! Easy to make, easy to clean up, and grilled, Foil Pack Butter Chicken is the epitome of what summer should be.
TIPS & TRICKS:
- Ensure that the chicken breasts that you are using are between 6-8 ounces otherwise they will take way longer to cook, I say this because most chicken breasts that you buy in the family packs in the stores these days are almost 1 pound each, that is 16 ounces, (and no one needs to eat a pound of chicken in one meal) if you have these large chicken breasts, cut them in half horizontally and use as two separate packs.
- Use whatever seasoning you wish for these, and let everyone in your fmaily choose the seasoning they want. I have tried cajun (my personal fav), greek, seasoned salt, and just plain salt & pepper, but the opportunities are endless, try fajita, taco, ranch, or anything that sound good to you.
- For foil packs I find it does pay off to get the good aluminum foil instead of the discount stuff which usually ends up tearing and then you are using twice as much because you will have to double wrap
- If you are camping you can totally do these over the fire, either do them on a grate over the fire/ashes or in the hot white ashes once the flame has gone down
Peace & Love
Lauren, The Schmidty Wife
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