Food and Drink
Tuesday, March 1, 2011
Grilled Chicken pockets
No these aren't the typical pockets you're thinking of, instead the pockets refer how they are cooked. Gather up foil and start the bbq.
3 medium unpeeled baking potatoes, cut into 1/2-inch cubes
1 medium red bell peppers, chopped
1/2 large onion, coarsely chopped
1 can (14 1/2 ounces) diced fireroasted tomatoes, undrained
3 tablespoon all-purpose flour
3 teaspoons chili powder
1 teaspoon salt
1 1/2 pounds chicken breast
Heat coals or gas grill for direct heat.
In large bowl, mix potatoes, bell peppers, onion, and tomatoes.
Stir in flour, 2 teaspoons of the chili powder and 1/2 teaspoon of the salt.
Spoon mixture onto double layered aluminum foil (or large heavy-duty aluminum foil bag)
Arrange chicken on top of vegetables.
Sprinkle remaining 1 teaspoon chili powder and 1/2 teaspoon salt over chicken.
Double-fold open end of bag.
Slide foil bag onto grill.
Grill on the top rack for about 30 minutes or until potatoes are tender and chicken is no longer pink in center.
Stay hungry my friend!