Best 3 Foil Wrapped Chicken Recipes

If you're looking for an easy and flavorful meal that requires minimal cleanup, look no further than foil-wrapped chicken. This cooking method locks in moisture and flavor, resulting in tender, juicy chicken every time. Plus, it's a great way to cook chicken breasts, thighs, or even a whole chicken. In this article, you'll find a variety of foil-wrapped chicken recipes to choose from, each with its own unique flavor profile. Whether you're in the mood for something simple like Garlic Butter Chicken or something more complex like Parmesan Crusted Chicken, you're sure to find a recipe that you'll love. And the best part is, most of these recipes can be prepared in under an hour, making them perfect for busy weeknights. So gather your ingredients, preheat your oven, and get ready to enjoy a delicious and hassle-free meal with foil-wrapped chicken.

Here are our top 3 tried and tested recipes!

FOIL WRAPPED CHICKEN - BAKED OR FRIED

Foil Wrapped Chicken - Baked or Fried image

The secret of this popular dish lies in the marinade, which, when cooking, caramelizes the chicken and other ingredients, joining them together. When wrapping the chicken, it is customary to add a few other ingredients as a type of garnish. Cilantro, Chinese dried mushrooms, Chinese sausages (you can substitute smoked ham), and/or green onions are all used. When it comes time to cook, the garnish and chicken pieces are wrapped envelope style in square packets and (normally) deep-fried. Baking is another option; see instructions in the final step. Cooking time is normally about three to four minutes - long enough for the chicken to cook through but not for the paper to blacken. (This is for five to six inch squares - the cooking time will be longer if you are working with a recipe that calls for larger packets.) Stir the pieces lightly with chopsticks a few times while deep-frying. Drain the cooked chicken packets on paper towels. This recipe can be prepared ahead up to the deep-frying or baking stage, then frozen. Time does not include 1 hour marination. Recipe courtesy Rhonda Parkinson.

Provided by Sandi From CA

Categories Chicken Breast

Time 35m

Yield 24 packets

Number Of Ingredients 13

Ingredients

2 lbs boneless skinless chicken breasts
3 tablespoons soy sauce
3 tablespoons oyster sauce
1 slice gingerroot, shredded
1 tablespoon sesame oil
1 tablespoon dry sherry
2 teaspoons sugar
1/2 teaspoon five-spice powder
3 -4 dried Chinese mushrooms, softened and thinly sliced (24 slices, 1 for each packet)
3 green onions, thinly sliced on the diagonal (2 - 3 slices for each packet)
24 sprigs cilantro
24 squares parchment paper (6-inch squares) or 24 aluminum foil (6-inch squares)
peanut oil, for deep-frying

Steps:

Cut the chicken into coarse mince and playfully spank it with a mallet to tenderize. Say, "You've been a naughty little chicken!".
Mix the marinade ingredients together, add chicken, and refrigerate for one hour. At the 45 minute mark, add the mushrooms and scallions.
Cut paper or foil pieces into 6-inch squares.
Paper-wrapped chicken is normally wrapped envelope style. Take a square of paper and lay it out in front of you. Add 2 of the chicken slices, 1 slice of mushroom, 2 slices of green onion and a coriander sprig (if desired) in the middle, being sure to keep the filling in the center and not near the edges.
Bring the bottom flap up over the chicken. Fold the right side over toward the middle, then the left side, so that one is overlapping the other. Fold the top flap down, tucking it inside the opening to seal the package. It is very important to make sure the packets are well sealed so that no oil seeps inches.
If using foil, fold in half diagonally to form a triangle, then crimp the open edges together.
DEEP FRYING METHOD: Heat wok and add oil for deep-frying.
When the oil is ready, slide the packages in, about 6 at a time so as not to overcrowd the wok. Deep-fry the packets, stirring occasionally, until the chicken is cooked through.
Drain on paper towels. Continue deep-frying the rest of the packets.
Serve the chicken packets on a large platter, garnished with greens if desired. Guests can open the packets with either chopsticks or their fingers, but be careful as they're hot inside.
OVEN METHOD: Bake in a preheated 350 degree Fahrenheit (230 degrees Celsius) oven for 18 minutes. Cool slightly before serving.

FOIL WRAPPED CHICKEN

Foil Wrapped Chicken image

Be creative--add any veggie you like that will complete cooking in 40 minutes. A meal all in one that you can prepare the night before. I have also taken these camping to throw on the grill for an easy, mess-free meal.

Provided by TishT

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 white-meat chicken quarters or 4 chicken breasts
1/4 cup corn oil
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1 small red onion, chopped
1/2 cup green pepper, finely chopped
2 teaspoons dried parsley
2 fresh tomatoes, peeled and chopped

Steps:

Rinse the chicken and pat dry with paper towel.
Cut 4 10-inch squares of heavy duty foil.
Pour 1 Tbs oil on each sheet of foil; spread to cover foil.
Place chicken on foil squares.
Sprinkle with salt, pepper and garlic powder Combine onion, green pepper, parsley, and tomatoes; toss.
Spoon vegetable mixture evenly over the chicken.
Fold and seal foil.
Place foil packs on cooking sheet and bake at 425F for 40 minutes. Serve chicken from foil packets.
Be careful when opening packets; steam is trapped inside.

CHICKEN BREAST WITH RIB CAGE- WRAPPED IN FOIL

Chicken Breast with Rib Cage- Wrapped in Foil image

Make and share this Chicken Breast with Rib Cage- Wrapped in Foil recipe from Food.com.

Provided by jean1

Categories One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 chicken breasts (with Rib Cage)
4 small potatoes, cut into 4 pieces
frozen vegetables, can be brocolli,carrots,or any sturdy vegetable
1 can cream of chicken soup
salt
pepper

Steps:

Put 1 chicken breast on a piece of foil (around 12x12).
Add a cut potato around chicken.
Add some vegetables, salt and pepper.
Some cream chicken soup over the top of mixture.
Wrap up and seal so nothing get out.
Repeat for remaining chicken breast.
Bake on cookie sheet at 350 for 1-1/2 hours.

Tips:

Choose the right chicken pieces: Bone-in, skin-on chicken breasts or thighs work best for this recipe, as they stay moist and flavorful during cooking.
Use a flavorful marinade: Marinating the chicken in a mixture of olive oil, herbs, and spices before cooking adds extra flavor and keeps it moist.
Don't overcrowd the foil packets: Make sure to leave some space between the chicken pieces in each foil packet so that they cook evenly.
Cook the chicken until it reaches an internal temperature of 165°F (74°C): Use a meat thermometer to check the internal temperature of the chicken to ensure that it is cooked through.
Let the chicken rest before serving: Allow the chicken to rest for a few minutes before serving to allow the juices to redistribute throughout the meat.

Conclusion:

Foil-wrapped chicken is an easy and flavorful way to cook chicken. By following these tips, you can create a delicious and juicy chicken dish that is perfect for any occasion. Whether you are grilling, baking, or roasting the chicken, foil-wrapping it helps to lock in moisture and flavor, resulting in a tender and succulent dish. Experiment with different marinades and seasonings to create your own unique flavor combinations. Foil-wrapped chicken is a versatile dish that can be served with a variety of sides, making it a great option for busy weeknight meals or special occasions.

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