Ingredients Jump to Instructions ↓

  1. 4 bone-in chicken thighs (about 1-1/2 pounds)

  2. 1-1/2 teaspoons olive oil

  3. 1/2 teaspoon salt, divided

  4. 1/2 teaspoon seasoned pepper

  5. 1/2 each medium green, sweet red and yellow pepper, sliced

  6. 1 medium onion, halved and sliced

  7. 1-1/2 teaspoons Italian seasoning

  8. 1/4 teaspoon garlic powder

  9. 2 plum tomatoes, cut into wedges

Instructions Jump to Ingredients ↑

  1. Rub both sides of chicken with oil; sprinkle with 1/4 teaspoon salt and pepper. Place skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Turn; grill 5-6 minutes longer or until golden brown. Place chicken on a double thickness of heavy-duty foil (about 18 in. square). Top with peppers, onion, Italian seasoning, garlic powder and remaining salt. Seal foil tightly. Grill, covered, over indirect medium heat for 20-30 minutes. Open foil carefully; add tomatoes. Reseal foil; grill 4-5 minutes longer or until a meat thermometer reads 180°. Yield: 2 servings.


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