Paprika Chicken Dinner Packets
by Masterbuilt
Ingredients
- 4 boneless skinless chicken breast halves (You can substitute 2 thighs per each breast if you prefer dark meat)
- 2 cups quartered small red potatoes (4 or 5 potatoes)
- 1 ½ cups baby-cut carrots cut lengthwise in half
- 1 cup frozen cut green beans
- 1 cup chicken gravy
- 2 tbsp all purpose flour
- 1 tsp paprika
- ½ tsp dried thyme leaves
- 2 tbsp finely chopped fresh parsley
Directions
- Heat coals or gas grill for direct heat. Cut four 18x12 inch pieces of heavy duty aluminum foil. Place chicken breast half on each piece of foil.
- Top with potatoes, carrots and frozen green beans. In small bowl, mix gravy and flour until well blended. Drizzle over chicken mixture.
- Sprinkle with paprika and thyme. Fold foil over chicken and vegetables so edges meet.
- Seal edges, making tight ½ inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets over medium heat 30 to 40 minutes, rotating packets ½ turn after 15 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut and vegetables are tender.
- Place packets on plates Cut large X across top of each packet; fold back foil. Sprinkle with parsley.
