Recipe: Greek Chicken Foil Packets
Make dinner with no fuss or mess with this recipe for Greek chicken foil packets that are ready in under 30 minutes. Chef Jill Aker Ray joins Charlotte Today/WCNC for a cooking segment.
Opa! Greek Chicken Foil Packets
Chef Jill Aker-Ray
COOK TIME: 20 minutes
PREP TIME: 10 minutes
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tablespoon Cavender’s All Purpose Greek Seasoning
1 teaspoon paprika
2 cloves garlic minced
kosher salt and cracked black pepper
4 boneless skinless chicken thighs, cut into 1-inch cubes
1 pound fingerling potatoes, halved
2 bell peppers (any color), sliced
1 red onion, sliced
1 lemon sliced
8 ounces feta, crumbled
⅓ cup olives, pitted, for garnish
2 tablespoons fresh dill, for garnish
½ cup Greek yogurt
2 tablespoons lemon juice
1 teaspoon fresh dill
kosher salt and fresh cracked black pepper
Pre-heat oven to 400ºF. In a large bowl or zip top bag, toss all of the ingredients together, with the exception of the feta and olives, and mix until fully combined. (This can be prepared in advance and allowed to marinate for up to 12 hours in the refrigerator)
Cut 4 sheets of foil about 12 inches in length. Evenly divide the mixture into quarters on each foil and fold the foil packets in half rolling the top and bottom edges to seal them completely. Transfer packets to a sheet tray.
Bake for 20 minutes or until chicken is cooked through to 165ºF. Remove from the oven and increase the oven temperature to broil.
Carefully pull back the foil to expose the chicken, vegetables, and potatoes and sprinkle feta cheese on top and return to oven for about 3 minutes until the cheese is warmed through and golden brown. Sprinkle with fresh dill and olives for garnish.
Serve alongside rice with yogurt dill sauce and warm pita bread.
Yogurt Dill Sauce
Whisk together lemon juice, yogurt, and dill in a small bowl. Add salt and pepper.