Best 2 Teriyaki Chicken Foil Packs Recipes

Indulge in the tantalizing flavors of teriyaki chicken, expertly prepared in foil packs for a succulent and hassle-free meal. This collection of recipes offers a delectable array of teriyaki chicken variations, each bursting with unique flavors and textures. From the classic sweet and savory teriyaki sauce to innovative twists like pineapple teriyaki or honey garlic teriyaki, these recipes cater to diverse palates. Whether you crave a quick weeknight dinner or an impressive dish for gatherings, these foil pack meals promise tender chicken coated in a luscious teriyaki glaze, accompanied by an array of vegetables and flavorful sides. Discover the ease and delight of creating restaurant-quality teriyaki chicken in the comfort of your own kitchen.

Here are our top 2 tried and tested recipes!

TERIYAKI CHICKEN FOIL PACKETS (MEAL PREP)

Teriyaki Chicken Foil Packets (Meal Prep) image

These Teriyaki Chicken Foil Packets are filled with a sweet and savory Asian glazed chicken, broccoli, edamame, green beans, pineapple and bell peppers. Throw them on the grill or in the oven to cook and serve with some rice or your favorite side dish.

Provided by Kelly

Categories Main Course

Time 40m

Number Of Ingredients 21

Ingredients

heavy duty foil (plus parchment paper if preferred)
4 boneless skinless chicken breasts (pounded to even thickness)
1 Tablespoon olive oil
salt and pepper (to taste)
1 cup broccoli florets
1/2 cup green beans
1/2 red bell pepper (chopped)
1/4 cup pineapple chunks (optional)
1 cup edamame beans (defrosted (optional))
3/4 - 1 cup teriyaki sauce (homemade recipe below or your favorite store-bought)
Lunch Containers
Your favorite side: quinoa, rice, or potatoes
1/4 cups low sodium soy sauce
4-5 Tablespoons honey (depending on how sweet you like it)
4 Tablespoons rice wine vinegar
1-1/2 teaspoons sesame oil (plus more for drizzling on vegetables)
3 garlic cloves (minced)
3/4 teaspoon grated or ground ginger
1 Tablespoon cornstarch
3 Tablespoons water
salt and black pepper (to taste)

Steps:

Preheat grill to medium-high heat or the oven to 425 degrees F.
Cut four 18 x 12-inch squares of foil* and layout on a flat surface.
If making the Homemade Teriyaki Sauce:
In a saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch, and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
Place one chicken breast in the middle of each piece of foil and divide the vegetables evenly into each packet, arranging them around the chicken.
Drizzle the chicken and vegetables with olive oil and season with salt and pepper to taste.
Brush teriyaki sauce on both sides of the chicken and vegetables - reserving enough for later.
Fold the foil over the chicken and seal to close off the packets.
If cooking on the grill
Place foil packets onto grill and grill for 7-8 minutes, then flip over and grill for an additional 6-8 minutes (depending on the thickness of the chicken) or until chicken is cooked through.
Remove from the grill and carefully open the foil packets.
If cooking in the oven Place foil packets on a baking sheet and cook for 25-30 minutes (or until chicken is cooked through, rotating tray once). Time varies depending on the thickness of the chicken. Remove baking sheet from oven.
Brush chicken with reserved sauce and top with sesame seeds and green onions (if desired) and serve immediately with quinoa, rice or your favorite side.
For meal prep Divide chicken and vegetables into lunch containers. Add your favorite side.

Nutrition Facts : ServingSize 1 serving, Calories 335 kcal, Carbohydrate 34 g, Protein 30 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 676 mg, Fiber 3 g, Sugar 24 g

FOIL-WRAPPED TERIYAKI CHICKEN WITH SCALLIONS AND LEMON

Foil-Wrapped Teriyaki Chicken with Scallions and Lemon image

A foil-wrapped "bake and serve" dinner is like a small, sealed envelope that allows the chicken to steam in its own flavorful juices. It requires very little fat for cooking and the flavors are very clean. The packets can be assembled in advance and cooked just before serving. In this recipe, we focus on a tasty kicked-up teriyaki sauce to bring the chicken and vegetables to life. I make these in the morning and store them in the fridge. There's nothing like getting home after a long day and just baking and serving dinner!

Provided by Alex Guarnaschelli

Categories main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 large clove garlic, peeled and grated
4 tablespoons teriyaki sauce
2 tablespoons rice wine vinegar
2 tablespoons freshly grated ginger
1 tablespoon Dijon mustard
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, softened
Two 6-ounce boneless skinless chicken breasts
Kosher salt
8 scallions, cut into 1-inch pieces, green and white parts both
1 medium zucchini, cut into 1/2-inch rounds
1 large lemon, cut into 6 slices

Steps:

Get ready: Arrange 2 shelves in the upper and lower middle areas of the oven at a fair distance from one another; the foil-enveloped chicken will need some room to puff and expand as it cooks. Preheat the oven to 400 degrees F.
Make the teriyaki: In a medium bowl, whisk together the garlic, teriyaki sauce, rice wine vinegar, ginger, mustard and black pepper.
Wrap the chicken and vegetables: Spread two 12-inch layers of tinfoil on a flat surface. Fold each piece of foil in half. Open the foil at the seam and use 1 tablespoon of the butter to grease the middle of each. Place the scallions, zucchini and lemon slices in the middle of each. Season the chicken with salt on both sides. Place the chicken in the middle on top of the vegetables. Top with more lemon slices and scallions.
Fold the two sides of each foil towards the chicken so it is like a large envelope with sealed sides and only the top part is open. There should be enough room left around the sides to allow for the steam to build up as it cooks, like a loose envelope around it. Spoon half of the teriyaki sauce in each of the packets. Close the tops and fold them down 3 to 4 times to ensure they're closed, leaving a little room between the chicken and the foil.
Cook and serve: Place the chicken on a baking sheet, place in the lower rack of the oven and cook, undisturbed, until the "envelopes" begin to puff, 22 to 25 minutes. Remove from the oven and poke a thermometer in the center of the chicken breasts to assure they are cooked; they should register 165 degrees F. If not, cook a few minutes more. Remove from the oven, cut open the foil packets and dig in.

Tips:

Choose boneless, skinless chicken breasts or thighs. This will help the chicken cook evenly and quickly.
Use a sharp knife to cut the chicken into 1-inch pieces. This will help the chicken cook evenly.
Make sure the teriyaki sauce is well-coated on the chicken. This will help the chicken flavor.
Seal the foil packs tightly. This will help keep the chicken moist and flavorful.
Cook the chicken foil packs over medium heat for 15-20 minutes. This will help the chicken cook evenly.
Open the foil packs carefully. The steam inside the packs can be hot.
Serve the chicken with rice, noodles, or vegetables. This will help complete the meal.

Conclusion:

Teriyaki chicken foil packs are a quick, easy, and delicious way to cook chicken. The chicken is tender and flavorful, and the teriyaki sauce is rich and savory. This dish is perfect for a weeknight meal or a casual get-together. With a few simple tips, you can make sure your teriyaki chicken foil packs turn out perfectly every time.