Chicken in a basket is a long-time family summer tradition in my family. It’s simple to throw together, cooks in 45 minutes on the grill and is completely low maintenance. It’s great for hosting (assuming no picky eaters) because you can prep them ahead of time and throw them on the grill as people are arriving. Each “basket” has it’s veggies, protein and starch all in one convenient place.
I was even thinking about how much fun it would be to make a do-it-yourself set up for a BBQ: pre-cut the veggies, have the rice, chicken, and whatever add on’s (worcestershire, soy sauce, rice vinegar, etc) in an assembly line fashion. I’ll have to do this at my next BBQ and let you know how it turns out!!
Chicken In A Basket
3/4 cup instant rice (or rice not quite completely cooked)
1 chicken breast
Handful of sliced bell peppers
Handful of large cubed onions
Handful of cubed potatoes
Handful of baby bella mushrooms, quartered
optional: broccoli, tomatoes, cauliflower, zucchini…basically any vegetable in bite-sized chunks
Half a stick of butter
1-2 Tbsp soy sauce or ponzu sauce (or worcestershire, or rice vinegar, etc)
1. Lay two large pieces of tin foil town for the bottom of your basket.
2. Spread the rice out and flatten to create a nice little bed in the middle of the basket.
3. Lay the chicken breast in the middle of the rice bed and add the veggies, butter and liquids on top.
4. Wrap up the basket as best you can. I usually do the sides first and then fold the bottom up as high and tight as it will go. Then I’ll squeeze the top down to cover the remaining. Often times it won’t cover everything, so just wrap the openings with extra tin foil.
5. In a medium-high grill (about 450-500 degrees F) grill them for 15 min the first side, 15 min the second side, and another 15 min the first side again.