GOLDEN VALLEY, Minn. - Roland Dickey, Sr., barbecue expert and founder of Dickey’s Barbecue Pit, demonstrates how to prepare his chicken in foil recipe, as well as sausage and ribs on the grill, in honor of National Barbecue Day.

Dickey’s Barbecue Pit started as a barbecue joint in Dallas, Texas, and has been continuously owned and operated by the Dickey family since it opened.

Chicken in Foil recipe:

Serves 6

1 1/2 pounds chicken breast
1 tablespoon Cajun seasoning
3 cups new potatoes, sliced
2 cups carrot, sliced
1 large onion, sliced
5 to 6 cloves garlic, crushed
1 (10-ounce) packaged frozen English peas

Cut up the chicken into 6 individual portions and rub with the Cajun seasoning. Cut 6 pieces of tin foil, about 12 inches long each, and place 1/2 cup sliced potato, 1/3 cup sliced carrot, a slice of raw onion, one garlic pod, and 2 to 3 tablespoons of English peas in each packet, along with a piece of raw chicken breast. Seal up the packets well and place in refrigerator. Forget about them until the next night.

The next night when you rush home from work, preheat the oven to 350 degrees F. Place the packets in the oven and cook for 1 hour. Be sure to check one of the packs before you serve to make sure the chicken and vegetables are done.