Best 3 Grilled Chicken And Potato Foil Packs Recipes
**Grilled Chicken and Potato Foil Packs: A Flavorful and Convenient Meal**
Fire up your grill and prepare to indulge in a delectable feast with our grilled chicken and potato foil packs. This hassle-free cooking method combines tender, juicy chicken, flavorful vegetables, and aromatic herbs, all wrapped in a convenient foil packet. Get ready to experience a symphony of flavors in every bite. Our collection of recipes offers a variety of options to suit your taste preferences, from classic herb-marinated chicken to tantalizing fajita-inspired flavors. Whether you're a seasoned grill master or a beginner, these foil packs are sure to impress.
FOIL-PACKET LEMON CHICKEN WITH FINGERLING POTATOES
A wedge of lemon gives this chicken dinner a big burst of flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a grill to medium high. Lay out four 18-inch-long sheets of heavy-duty foil on a work surface. Generously season the chicken with salt and pepper. Toss the potatoes, lemon juice, 3 tablespoons olive oil, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl.
- Divide the potatoes and any juices among the foil sheets, mounding them in the middle. Top evenly with the shallots, thyme and lemon wedges. Top each mound with a chicken breast. Brush the chicken with the remaining 1 tablespoon olive oil. Bring the short ends of the foil together and fold to seal, then fold in the sides.
- Grill the foil packets seam-side up, 8 minutes. Flip the foil packet, gently press down and continue grilling until the chicken is cooked through and the potatoes are tender, about 6 more minutes.
GRILLED PARMESAN-RANCH CHICKEN FOIL PACKS
Camper's choice...individual foil bundles of meat and veggies are ideal for cooks on the go.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray. Sprinkle chicken with garlic-herb blend; place 1 breast on each sheet of foil. Drizzle 1 tablespoon of the dressing over each breast.
- In medium bowl, place remaining 1/4 cup dressing. Stir in potatoes, carrots and green beans. Divide vegetables among chicken breasts. Sprinkle with cheese.
- Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packs on grill over medium heat. Cover grill; cook 25 minutes. Rotate packs 1/2 turn; cook 15 to 20 minutes longer or until potatoes are fork-tender and juice of chicken is clear when center of thickest part is cut (165°F).
- To serve, cut large X across top of each pack; carefully fold back foil to allow steam to escape.
- To make in oven, place packs on cookie sheet. Bake at 375°F 40 to 45 minutes or until potatoes are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).
Nutrition Facts : Calories 450, Carbohydrate 20 g, Cholesterol 120 mg, Fat 3, Fiber 3 g, Protein 44 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 5 g, TransFat 0 g
SALMON GRILLED IN FOIL
Steamed in its own juices, this grilled salmon in foil is incredibly tender. Curry adds a punch of flavor that's perfectly balanced by onion and tomato. -Merideth Berkovich, The Dalles, Oregon
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place salmon, skin side down, on a double thickness of heavy-duty foil (about 18x12 in.). Combine the garlic powder, lemon pepper, curry and salt; sprinkle over salmon. Top with onion and tomatoes. Fold foil over fish and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 232 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 482mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
Tips:
- Choose the right chicken. Boneless, skinless chicken breasts or thighs work best for this recipe. You can also use chicken tenderloins if you prefer.
- Marinate the chicken. Marinating the chicken in a flavorful mixture of olive oil, herbs, and spices will help it stay moist and juicy while it cooks.
- Use a variety of vegetables. In addition to potatoes, you can also add other vegetables to your foil packs, such as carrots, celery, onions, or bell peppers.
- Season the vegetables. Don't forget to season the vegetables with salt, pepper, and any other desired spices before adding them to the foil packs.
- Seal the foil packs tightly. This will help to keep the juices in and prevent the food from drying out.
- Cook the foil packs over medium heat. This will help to prevent the chicken and vegetables from burning.
- Check the chicken for doneness. Once the chicken is cooked through, it will no longer be pink in the center. You can use a meat thermometer to check for doneness.
Conclusion:
Grilled chicken and potato foil packs are a delicious and easy way to enjoy a healthy meal. They are perfect for busy weeknights or for camping and picnics. With a little planning, you can have a delicious meal on the table in no time. So next time you're looking for a quick and easy dinner idea, give grilled chicken and potato foil packs a try!
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