Chicken Hobo Packs
20m prep 40m cook 1h 10m ready
6 servings This is a technique for all seasons—the grill’s hot coals, a campfire in summer, or a fireplace in winter. Bury the chicken in the embers surrounding the fire, not directly under it. If no fire is to be had, bake the packs on a rimmed baking sheet at 350°F for 40 minutes. This recipe can be multiplied to serve many people, but wrap only 2 thighs per packet to guarantee easy handling. If desired, other vegetables may be added to the packets as well, such as broccoli or cauliflower florets, sweet potato chunks, or cherry tomatoes.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 lemon or lime, very thinly sliced
- 6 garlic cloves, thinly sliced
- ⅓ cup chopped cilantro or parsley
- ¼ cup olive oil
- 1 jalapeño or serrano pepper, seeded and minced
- 6 bone-in chicken thighs
- Salt and black pepper
- 12 small new potatoes
Let's Cook
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Step 1.
Have ready: 1 lemon or lime, very thinly sliced
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Step 2.
Combine in a large bowl and toss well: 6 garlic cloves, thinly sliced; ⅓ cup chopped cilantro or parsley; ¼ cup olive oil; 1 jalapeño or serrano pepper, seeded and minced
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Step 3.
Remove the skin from: 6 bone-in chicken thighs
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Step 4.
Sprinkle generously with: Salt and black pepper
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Step 5.
Add the chicken to the garlic-oil mixture and turn to coat, along with: 12 small new potatoes
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Step 6.
Place 2 chicken thighs and 4 potatoes in the center of an 18-inch square of heavy-duty foil and top with 2 or 3 lemon or lime slices. Cover with a second sheet of foil. Crimp the edges of the two sheets to seal securely, then roll in the edges 3 to 4 inches toward the center. Wrap the package completely in a third sheet of foil to double-seal. Repeat to make 2 more packages.
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Step 7.
Prepare a hot grill fire. Clear a space in the fire and lay the packages in the space. Pile the hot coals over and around the packages. Cook for 30 to 40 minutes. Remove with tongs and let stand 10 minutes. Open carefully to avoid being burned by steam.
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