This is a technique for all seasons—the grill’s hot coals, a campfire in summer, or a fireplace in winter. Bury the chicken in the embers surrounding the fire, not directly under it. If no fire is to be had, bake the packs on a rimmed baking sheet at 350°F for 40 minutes. This recipe can be multiplied to serve many people, but wrap only 2 thighs per packet to guarantee easy handling. If desired, other vegetables may be added to the packets as well, such as broccoli or cauliflower florets, sweet potato chunks, or cherry tomatoes.

Have ready:

Combine in a large bowl and toss well:

Remove the skin from:

Sprinkle generously with:

Add the chicken to the garlic-oil mixture and turn to coat, along with:

Place 2 chicken thighs and 4 potatoes in the center of an 18-inch square of heavy-duty foil and top with 2 or 3 lemon or lime slices. Cover with a second sheet of foil. Crimp the edges of the two sheets to seal securely, then roll in the edges 3 to 4 inches toward the center. Wrap the package completely in a third sheet of foil to double-seal. Repeat to make 2 more packages.

Prepare a hot grill fire. Clear a space in the fire and lay the packages in the space. Pile the hot coals over and around the packages. Cook for 30 to 40 minutes. Remove with tongs and let stand 10 minutes. Open carefully to avoid being burned by steam.