I love cooking chicken on the grill, and this Greek Chicken Foil Pack recipe is a fantastic way to get a little creative with your chicken! You can use either chicken breasts or thighs; either cut of meat will work. I prefer chicken thighs; I think the dark meat has more flavor and is tender and juicer!
Chicken is an extremely versatile protein. It’s perfect for a quick weekday dinner or an elegant dinner party. If you are looking for some other great chicken ideas, why not check out this Spatchcock Grilled Gochujang Chicken or these unique dry-rubbed Smoked Chicken Drumsticks!
When you cook everything together like in this Greek chicken foil pack, it’s so easy, and the flavors get a chance to meld together. This creates a simply amazing dinner; the best part is that the clean-up is a breeze! And anyone who knows me knows that I love dinner when the clean-up is quick and easy!
WHAT DO YOU NEED TO MAKE a GReek Chicken Foil Pack?
- Little potatoes
- Olive oil
- Chicken thighs (boneless & skinless)
- Feta, crumbled
- Kalamata olives, pitted
- Cherry tomatoes
- Sundried tomatoes
- Artichoke hearts
- White wine vinegar
- Kosher salt
- Fresh ground pepper
- Lemon wedges
How to make a greek chicken foil pack
These packets are so easy to build. You are going to wonder why you don’t cook this way all the time! Start by preheating your grill to medium-high, approximately 375 – 400 degrees F. while you prepare the foil packages.
The prep is very straightforward. Begin by cutting your potatoes into halves or quarters, depending upon the size of the little potatoes you have. You want the cut potatoes to be all about the same size, about 1 to 1/12 inch pieces.
Next, drain and slice the sundried tomatoes into thin stripes. Do the same thing with the artichoke hearts.
Roll out 2 lengths of aluminum foil approximately 18 – 20 inches long, and set them aside. In a large bowl, toss the potatoes with olive oil and a pinch of Kosher salt. Place one of the lengths of foil on a baking sheet and spread the potatoes out evenly in the middle of the foil.
Season the chicken thighs with Kosher salt and freshly ground pepper. Rub them with olive oil and sprinkle them all over with the dried oregano and thyme. Then arrange the chicken evenly on top of the potatoes.
Place the second piece of foil over the top of the first sheet. Tightly crimp the edges of the foil together all the way around, sealing the two pieces of foil together, creating a packet.
Grilling your foil pack
After you have sealed up your potatoes and chicken thighs in the foil, it’s time to get them on the grill.
You can place the foil packs directly onto the grill, or you can leave them on the baking sheet and place the baking sheet on your grill. Either way works fine. If you leave it on the baking sheet, it can be easier to remove the package from the grill as the foil packs can be a little flimsy and difficult to handle.
Close the lid and allow the chicken potato packages to cook for 35 – 40 minutes. Once your packet has been on the grill for about 40 minutes, you need to carefully open the packet. You can either remove the top sheet of foil or cut a hole in the top sheet and fold the edges back to open it up.
Finishing the Chicken packages
Add the crumbled feta, kalamata olives, cherry tomatoes, sliced sundried tomatoes, sliced artichoke hearts, and white wine vinegar to the packet. Make sure that everything is evenly spread out over the chicken and potatoes.
Leaving the foil packets open, close the lid of your BBQ and continue to cook on the grill for another 30 minutes or so. You will want to cook the packets until the potatoes are soft and tender and the chicken is cooked through. Cooking times will vary depending upon the temperature of your grill.
You want to make sure that the chicken reaches an internal temperature of 165 degrees F. using an instant-read thermometer.
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I always use my trusty Thermapen One instant-read thermometer for an accurate and quick read of internal temperature.
Serving the Greek Chicken foil pack
Once the chicken is cooked, and the potatoes are tender remove the foil packs from the grill. You are now ready to serve this wonderfully flavorful entree! The feta will be slightly browned, the sundried tomatoes will be just a little chewy, and the cherry tomatoes will be soft and slightly blistered.
Before you start to serve the Greek chicken foil pack to everyone, make sure that you garnish them with some lemon slices and freshly chopped parsley.
This is pretty much an all-in-one meal. You have your chicken and potatoes all in one. The addition of the feta, cherry tomatoes, sun-dried tomatoes, and artichokes add so much color and flavor to both the chicken and the potatoes!
You could serve this right out of the foil packet without anything else, and it would be the perfect lunch or light dinner meal. Add a healthy and hearty salad like a Caesar Salad or Greek like this Greek Quinoa Salad, and you have a wonderful complete meal!
What is Greek chicken?
Greek chicken really has a very broad definition; it’s more about the style of chicken that you cook. It really is all about the seasonings and flavors that you put into your chicken. Greek chicken can be souvlaki on a kabob. You can serve it with a sauce over rice or with pasta such as an orzo as a side dish.
Usually, you roast greek style chicken, whether it is in an oven or on a grill. In many recipes marinating chicken is a big part of the process. The marinade ingredients will vary, but the spices are usually similar to those used in this recipe.
I know some people who love to use Greek yogurt to marinade their chicken before cooking. The properties in the yogurt will tenderize the chicken. This will result in chicken that pulls apart very easily; great if you are making pulled chicken sandwiches.
Easy and Delicious!
This is a meal that you can make for your family any time of year. It’s obviously perfect in the summer on the grill, but it doesn’t have to be a meal just for the BBQ.
If it’s not grilling season, as it can be sometimes up here in the great white north, you can use your oven instead of your grill. Play around with some of the spices and herbs that are used. Maybe try a sprinkling of lemon pepper or add a little cumin.
You could even go a little more middle eastern using a little ground cardamom or za’atar as seasonings. When you are cooking, you need to be adventurous. Like Julia Child used to say, you need to have the courage of your convictions in the kitchen or on the grill!
Look at that delicious fork full. Doesn’t that look like the perfect bite? I think you need to make this for your family this week!
Pin it HERE!!
Pin it HERE!!
- 6 boneless skinless chicken thighs
- 8 oz little potatoes, halved or quartered
- 2 Tbsp olive oil
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried thyme
- 5 oz feta, crumbled
- 2/3 cup Kalamata olives, pitted
- 6 oz cherry tomatoes
- 4 sundried tomatoes, drained and thinly sliced
- 8 oz artichoke hearts, drained and sliced
- 1 Tbsp white wine vinegar
- Kosher salt and fresh ground pepper to taste
- Lemon wedges for garnish and parsley (optional)
- Preheat your grill to medium-high heat (375 – 400 degrees F).
- Roll out 2 lengths of aluminum foil approximately 18 – 20 inches long, and set them aside.
- In a large bowl, toss the sliced potatoes with 1 Tbsp of olive oil and a pinch of Kosher salt.
- Place one foil strip on a baking sheet and spread the potatoes in the middle of the foil strip.
- Season the chicken thighs with Kosher salt and fresh ground pepper.
- Rub on the remaining Tbsp of olive oil and sprinkle the dried oregano and thyme over the chicken thighs.
- Place the chicken on the foil on top of the potatoes.
- Place the second aluminum foil piece on top of the chicken and potatoes and tightly crimp the edges of the foil all the way around to seal the 2 pieces of foil, creating a packet.
- Place the baking sheet onto the grill.
- Close the lid and roast for 40 minutes.
- Carefully open the packet and add the crumbled feta, olives, cherry tomatoes, sundried tomatoes, artichokes, and white wine vinegar.
- Leaving the foil open, close the lid and continue to cook on the grill until the potatoes are tender and the chicken is cooked through, about another 30 – 40 minutes, (make sure that the juices from the chicken run clear or use an instant-read thermometer making sure that the internal temperature of the chicken is at least 165 degrees F).
- Garnish with lemon slices and parsley.
- Serve immediately. Enjoy!
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Amount Per Serving: Calories: 582Total Fat: 33gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 237mgSodium: 885mgCarbohydrates: 27gFiber: 7gSugar: 5gProtein: 50g