4 chicken drumsticks, skinned
4 chicken thighs, skinned
2 large potatoes, peeled and
cubed
1 8-ounce can sliced carrots,
drained
1 8-ounce can cut green beans,
drained
1 small onion, sliced and
separated into rings
4 tablespoons butter or
margarine
1/2 teaspoon dried tarragon,
crushed
1/2 teaspoon hickory-smoked salt |
Tear off four 18x 18-inch pieces of heavy-duty foil.
On eachpiece of foil, place one chicken leg and one thigh;
sprinkle chicken with salt and pepper.
Top each serving with a fewpieces of potato, carrots, green
beans, and onion.
Place 1tablespoon butter in each bundle; sprinkle each with
some of the tarragon and hickory-smoked salt.
Bring 4 corners of foil to center, twist securely, allowing room
for expansion of steam.
Grill the chicken bundles over slow coals till chicken is
tender, about 1 hour.
Tear off four 18x 18-inch pieces of heavy-duty foil. On each
piece of foil, place one chicken leg and one thigh; sprinkle
chicken with salt and pepper. Top each serving with a few
pieces of potato, carrots, green beans, and onion. Place 1
tablespoon butter in each bundle; sprinkle each with some
of the tarragon and hickory-smoked salt. Bring 4 corners of
foil to center, twist securely, allowing room for expansion of
steam. Grill the chicken bundles over slow coals till chicken
is tender, about 1 hour. Makes 4 servings.
Makes 4 servings.
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