Foil packet chicken is a fantastic way to nix all of those issues. I love throwing citrus, tomatoes, or onions in the packet so that the flavor gets infused into the chicken and (bonus!) keeps it from drying out.
Ingredients:
1-2 lbs bone-in kosher or local, free-range chicken, skinned & large pieces butterflied for even cooking
1-2 lemons, wedged
1 Tbsp chopped fresh thyme (I used lemon thyme which has a more floral aroma)
3-4 Tbsp olive oil or equal parts butter & olive oil
Salt & Pepper
(You can add onions, mushrooms, garlic, and other veggies that roast well for a complete meal)
Directions:
- Pre-heat grill
- Double-layer foil (or single-layer heavy duty foil) sheets about 18-24" long, depending on how much chicken you've got
- Lightly grease the top layer of foil with olive oil
- In a small bowl, combine remaining olive oil, chopped thyme, the juice of 2 wedges of lemon, salt and pepper
- Rub or baste each piece of chicken on both sides and arrange on the foil, placing remaining wedges between chicken pieces throughout. Add other veggies if desired.
- Pull ends of foil together and wrap together creating a tent
- Roll other sides of foil together so that the packet is as air-tight as possible but with room to steam (don't push down on the top of the foil so that you can feel the chicken through it)
- Grill on one side about 10-12 minutes
- Flip, and grill other side for 4-5 minutes
- Remove from heat, CAREFULLY unroll foil using oven mitts and check temperature of chicken- done when it reaches 170 degrees. If larger pieces aren't quite there, remove small ones, re-wrap large pieces and return to the grill for 5-6 more minutes.
Serve with rice, Israeli couscous, or other hearty grain. Enjoy!
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