It was so fun showing off our new place, especially after putting a ton of time and energy into it in recent weeks. But one of the coolest things was being able to wheel our neighbor's BBQ over for a "cook out" as Dave calls it. I have never owned a BBQ (I still don't technically) and though I have become quite the expert at using the stove top grill, it's not the same.
We decided to take advantage of still having the BBQ last night (yeah, we're "those" neighbors) so we whipped together some chicken foil packets.
The most time consuming thing about this recipe is preparing the sauce so if you can do that in advance you'll be in great shape.
Ingredients (Serves 4):
12 oz green beans, trimmed
2 sweet potatoes, peeled and diced into 1/2 inch chunks
1 red onion, sliced
1 lb boneless, skinless chicken breasts cut into 1 inch pieces
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1/4 cup creamy peanut butter 1/4 cup light coconut milk 2 tbsp rice vinegar 2 tbsp chopped fresh cilantro leaves (optional of course!) 1 tbsp raw honey 1 tbsp fresh lime juice 1 tbsp minced fresh ginger 1 tsp reduced sodium soy sauce or tamari 1/2 tsp red pepper flakes 1 clove garlic, minced |
Preheat grill to medium-high or preheat oven to 450.
In a medium bowl whisk together all sauce ingredients (peanut butter, milk, vinegar, 2 tbsp cilantro, honey, lime juice, ginger, soy sauce, pepper flakes and garlic. Set aside.
Cut 4 12x16 inch pieces of foil and mist with cooking spray. Divide green beans, potatos and onion evenly into the center of each piece of foil. Divide chicken and peanut butter mixture between foil pieces, over top of vegetables. Bring the edges of the foil together and fold to seal.
Place foil packets directly on the grill or on a large rimmed baking sheet in the oven. Grill or bake for 25 to 39 minutes until chicken is cooked through and potatoes are tender.
Transfer content of packets to plates and garnish with additional cilantro...or not:)
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