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Herbed Greek Chicken Foil PacketsNew

Herbed Greek Chicken Foil Packets

Juicy herb-marinated chicken thighs roast with potatoes, tomatoes, olives, and artichokes inside easy foil packets, then get finished with tangy feta and lemon. It’s a bright, Greek-inspired weeknight dinner that cooks on the grill with minimal cleanup.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6

Ingredients
 

Ingredients

  • 2 lb boneless skinless chicken thighs about 6 pieces
  • 1 lb baby gold potatoes cut into 1/2-inch cubes
  • 3 tbsp extra-virgin olive oil divided
  • 3 garlic cloves minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp sweet paprika
  • 1 tsp kosher salt
  • 3/4 tsp black pepper
  • 1 tsp lemon zest
  • 1 cup cherry tomatoes halved
  • 12 oz artichoke hearts drained and quartered
  • 3/4 cup kalamata olives pitted and halved
  • 1/3 cup sun-dried tomatoes oil-packed, drained and chopped
  • 1/2 cup red onion thinly sliced
  • 1 tbsp white wine vinegar
  • 6 oz feta crumbled
  • 1/3 cup fresh parsley chopped
  • 1 lemon cut into 6 wedges

Instructions

Preparation Steps

  • Preheat a grill to medium-high heat (about 400°F). Halve the cherry tomatoes, drain and quarter the artichokes, slice the red onion, chop the sun-dried tomatoes, and halve the olives. Cut the potatoes into 1/2-inch cubes. Tear 12 sheets of heavy-duty foil (roughly 12x18 inches) to make 6 double-layer packets.
  • In a large bowl, whisk 2 tablespoons olive oil with the garlic, oregano, thyme, paprika, lemon zest, salt, and pepper. Add the chicken thighs and toss to coat. Let stand 10 minutes while you finish the vegetables.
  • In a separate bowl, toss the potatoes with the remaining 1 tablespoon olive oil and a pinch of salt.
  • Build the packets: On each double layer of foil, mound a portion of potatoes in the center. Top with a marinated chicken thigh, then scatter tomatoes, artichokes, olives, sun-dried tomatoes, and red onion around the chicken. Fold the foil up and crimp to seal tightly, leaving a little headspace inside for steam.
  • Grill the sealed packets seam-side up for 22 to 25 minutes, rotating once halfway through, until the potatoes are beginning to soften and the chicken juices run mostly clear.
  • Open each packet carefully (watch the steam) and fold the edges down to create a shallow tray. Drizzle the vinegar evenly among the packets and sprinkle the feta over the top. Return to the grill, uncovered, for 8 to 12 minutes, until the chicken reaches 165°F and the edges of the vegetables are lightly caramelized.
  • Finish with parsley and a squeeze of lemon over each packet. Serve hot, right in the foil for easy cleanup.

Notes

Oven option: Bake the sealed packets on a sheet pan at 425°F for 25 minutes, then open and bake 10 to 12 minutes to lightly brown and finish melting the feta.
For extra-crisp potatoes, cut them evenly and keep them in a single layer at the base of each packet so they roast instead of steam.
This recipe is an original recipe inspired by the general idea of Herbed Greek Chicken Foil Packets. The ingredient ratios, instructions, and notes are independently developed.