Chicken in Silver
4 bone-in chicken breast halves
4 rings cut from a green pepper
Salt, pepper
8-ounce can of whole kernel corn, well drained
4 servings ready-to-eat rice
4 slices from a large onion
Cajun seasoning or other mixed seasoning to taste
Serves 4
Preheat grill on medium heat, lay four pieces of chicken on aluminum foil squares, about 12 x 12 inches, and spray it with nonstick. Place a pepper ring on each piece, salt and pepper the chicken breasts and put them skin side down on the pepper ring. Mix the corn and rice and place it on the breast cavity. Sprinkle the dish lightly with seasonings of choice.
Top the rice with a thick onion round and bring up the foil to form a tight seal. Place your bundles on the grill, breast side down, for 10 to 12 minutes. Turn and cook 10 to 12 minutes more, and then turn again and keep cooking for 8 to 10 minutes. Test one bundle for doneness before digging in.
More: 3 Tin Foil Meal Ideas
Sunshine State Chicken Kebabs
1-1/2 pounds of bite-sized pieces of boneless, skinless chicken breast
6-ounce box of whole small mushrooms, cleaned and trimmed
2 oranges, unpeeled and cut in 12 wedges
1/2 cup orange juice
1/4 cup vegetable oil
1 teaspoon curry powder
Serves 6
Thread chicken pieces on skewers alternating with mushrooms and orange quarters. Place the finished skewers in a shallow plastic dish and pour a mix of curry powder, oil and orange juice over them. Cover this tightly and refrigerate it, turning occasionally for several hours or overnight.
Discard the marinade and grill your kebabs over medium coals, turning every 5 minutes until chicken is done.
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