4 whole chicken legs (drumstick and thigh attached)
1 medium onion, sliced
1-2 tablespoons extra virgin olive oil
2-4 tablespoons of butter (I use Brummel & Brown, because it has half the fat)
1-12 oz. bottle of beer (You can use chicken broth instead, if you like)
1 lb fingerling potatoes (regular potatoes are fine too, if you cube them)
1 medium zucchini, sliced
1 medium yellow squash, sliced
Take three sheets of aluminum foil.
Place your potatoes on top, pierce them with a fork (so they don't explode) and sprinkle with salt and pepper. Add one to two tablespoons of butter (or Brummel and Brown for 1/2 the fat).
Crimp the ends of your foil and turn it into a pocket, like in this.
Add a 1/3 of the beer (or 1/2 a cup of broth if you prefer that instead).
Now close it up, like this.
Now lay down another three sheets of foil and put two of the chicken legs down. Add the sliced onions, then salt and pepper it.
Crimp up the edges and make a pocket, like you did with the potatoes and add one to two tablespoons of extra virgin olive oil, and...
another 1/3 of the beer. Now close this one up too. (You will do the same with the last two pieces of chicken. You will not be able to fit them all in one piece of foil.)
Slice your zucchini and yellow squash and do the same thing. Just add 1-2 tablespoons of butter and salt and pepper. Now close it up too.
Throw them on your grill, turned to low (or camp fire). Cook zuccini and squash for 20-25 minutes, potatoes for 30-35 minutes, and chicken for 35-40 minutes
The zucchini and squash should be soft but not mushy.
You should be able to easily pierce the potatoes with a fork.
The chicken should be cooked all the way through, when you cut into it, but not dry.
I like to smash my potatoes and pour the chicken drippings over top of it. Enjoy!