Grilled Vegetable stuffed Chicken and Foil cooked potatoes

I had some beautiful large Chicken breasts and decided to marinate and stuff them for the grill. My choice for the marinade was a commercially produced Hawaiian Teriyaki sauce. A wonderful blend of Hawaiian pineapple juice, soy sauce, fresh ginger, fresh garlic, onions, sesame seeds and sesame oil. Stuffing was comprised of sliced Red and Yellow Bell Peppers and sliced Green Onions. Side dish was a delicious blend of sliced Red Torpedo onion, Russet Potatoes and Garlic, sprinkled with Olive oil, Garlic salt and Pepper all wrapped up in a foil packet.

Ingredients:

4 large Chicken Breast butterflied

1 large Red and Yellow Bell Pepper each

4 stalks of Green Onion

Butcher string

1 ½ cups Hawaiian style Teriyaki sauce

2 large Russet/Red or Gold Potatoes quartered and sliced

4 cloves Garlic sliced

1 Red Torpedo onion sliced

Garlic Salt, Pepper to taste

Olive Oil

Two large sheets of heavy duty foil about 18” x 18”

Preparation:

Wash, dry and butterfly your Chicken Breasts. Place in a ZipLock bag with 1 cup of Hawaiian Teriyaki sauce and marinade for at least one hour. When done marinating place the Chicken breast with the butterfly cut open on top of two strands of Butcher string. Slice and clean Bell peppers, Green onion and lay several pieces on top of your opened Chicken. Then very carefully close and tie your Chicken breast in two places to hold it all together.

For the Vegetable dish cooked in foil, you will need to place all of the ingredients on top of the two sheets of foil and seal it all up. I like to fold mine like you would close a book then seal the ends by simply folding over a ¼” at least three times.

Grill at 350 degrees using direct heat, turning only once, till the internal temperature of the Chicken reaches 180 degrees (about 20 -25 minutes). Foil packet will take a little longer to cook maybe 45 minutes turning only once.

 This meal goes great with a fresh salad and bread!