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Grilled Chicken Foil Packs

Wednesday, July 25, 2018 20:02

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We’ve been having a lot of fun with our Space Grill over these last few weeks. The Weather has been just gorgeous, warm, sunny and dry. I think this is the warmest driest summer on record in quite a long while. Here in Chester we have had a few showers, which has been good, and in fact the other morning when I got up it was raining and there was a rainbow to greet me. In any case this has been the perfect weather for BBQ’ing and Grilling and we have been using our grill almost every single day! The other day I decided to try foil pack grilling on it and did a variety of chicken packs. These are individual chicken dinners all put together in one foil packet, including the chicken and a side/sauce, etc. Very easy to do and very easy to cook! I did a Sweet and Sour Chicken pack, a Hunters Chicken and Potato pack, and a Honey Mustard Chicken & Sweet Potato pack, each one being very delicious in their own right.

You simply put all of the ingredients needed onto a square of heavy duty foil and seal them in, then pop them onto the grill for an easy entree with literally no fuss, no muss and very little clean up! You just gotta love cooking like this! Delicious and perfect for a lazy day of relaxing in the summer sunshine!

The Honey Mustard and Sweet Potato Chicken one is delicious. A mix of cubed sweet potato and red bell peppers is placed on the foil first. You top this with a chicken breast (I like free range) and then a mix of honey, mustard and a special homemade Montreal Chicken Seasoning is poured over top. Seal it up and pop it onto the grill. 20 to 25 minutes later, dinner is served! Peel back the foil, sprinkle on some spring onion and you are set to go! I would just prepare a side salad to go with this and have some crusty bread. Easy peasy!

*Honey Mustard Chicken Foil Packs*

Makes 4 servings

Printable Recipe

Quite simple to make and delicious. No fuss, no muss, a meal in each packet.

4 TBS butter, melted

2 TBS liquid honey

2 TBS Dijon mustard

1 TBS Montreal Chicken Seasoning (see below)

4 boneless, skinless chicken breasts, trimmed

2 large sweet potatoes, peeled and cut into 3/4 inch cubes

1/2 large sweet red bell pepper, trimmed and cut into 1 inch pieces

2 spring onions, trimmed and sliced

Cut 4 large pieces of heavy duty aluminium foil. Put the sweet potatoes into a microwavable bowl and then cook on high for 5 to 7 minutes, stirring every 2 minutes, until they tender tender when you pierce them with a fork. Carefully divide the potatoes between the four pieces of foil. Top with the bell pepper chunks and the chicken breasts. Whisk together the butter, honey, mustard and chicken seasoning. Spoon an equal portion over each piece of chicken. Bring up two opposite sides of the foil to meet and cover the chicken and vegetables. Pleat tightly, allowing room for expansion. Seal the ends.

Place on a grill you have heated to medium. Cover with a metal lid. (make sure it has a heat resistant handle) Grill for 18 to 20 minutes, rotating the chicken every ten minutes by half a turn. It will be done when the juices run clear. Peel back the foil and top each with some of the spring onions and serve.

Note – this can be done in a 200*C/400*F/ gas mark 6 oven. Place on a tray and roast for 25 to 30 minutes.

Next up Hunters Chicken & Potatoes. This is also a cinch. You just need a large square of heavy duty foil for each. Place a chicken breast in the centre of each. Season it with a bit of my homemade BBQ Seasoning mix. Toss cubed potato together with some Italian herb/garlic seasoning a bit of oil and scatter it around the chicken. Top the chicken with some cooked bacon and seal as before. Cook for about 20 to 25 minutes, tear open the foil, top with BBQ sauce, grated cheese and some spring onion before serving to your drooling family! Again, easy peasy lemon squeasy! Some coleslaw and crusty bread would be fab with this!

*Hunter’s Chicken Foil Packs*

Serves 4

Printable Recipe

Once again, simple, easy and delicious with little or no clean up involved.

500g baking potatoes, peeled and cut into 3/4 inch cubes (1 1/4 pounds)

1 TBS Italian herb and garlic seasoning

salt and black pepper to taste

2 tsp oil

4 boneless, skinless, chicken breasts, trimmed

1 1/2 tsp BBQ seasoning (see below)

4 slices streaky bacon, cooked and halved

120g cheddar cheese, grated (1 cup)

60g BBQ sauce (1/4 cup)

2 spring onions, chopped

Tear off 4 large pieces of heavy duty aluminium foil.

Toss the potatoes together in a bowl with the oil, Italian herb and garlic seasoning, and salt and black pepper to taste. Season the chicken with the BBQ seasoning and place 1 piece in the centre of each piece of foil. Divide the potatoes evenly, placing them around the chicken on the foil. Lay bacon slices over top of the chicken. Bring up two side of the foil to meet together over the chicken. Seal edges making a 1/2 inch pleat to allow for expansion. Fold in the other edges to seal.

Place onto a grill over medium heat. Cover with a metal lid. Cook for 18 to 20 minutes, rotating the packages 1/2 turn every 10 minutes. The juices will run clear when the chicken is done. Tear open on the tops. Sprinkle a portion of the cheese over the potatoes of each packet. Spread 1/4 of the BBQ sauce over each piece of chicken, garnish with the spring onions and serve.

Note – this can be done in a 200*C/400*F/ gas mark 6 oven. Place on a tray and roast for 25 to 30 minutes.

BBQ Seasoning Mix

Makes 1/2 cup

Printable Recipe

1/2 TBS dried thyme

1 TBS garlic powder

1 TBS dried parsley flakes

1/2 tsp celery salt

2 tsp mild chili powder

1/2 TBS garlic powder (not salt)

1/2 TBS black pepper

60g fine sea salt (1/4 cup)

1/2 TBS ground cumin

1 TBS onion powder (not salt)

2 TBS dried mustard powder

1 tsp cayenne pepper (or to taste)

75g soft light brown sugar (1/3 cup, packed)

Mix all of the ingredients well together and store in a glass jar away from the heat and light. Store or up to 6 months.

Finally we have Sweet & Sour Chicken. This is soooooooooooooo delicious and so simple! Take a sheet of heavy duty foil for each. Pop a chicken breast in the centre. Season it with some all purpose seasoning salt, and then top with a mix of sliced peppers and pineapple chunks. Finally spoon the sweet and sour sauce mix over top, which is a special mix of fine shred marmalade, sweet chili sauce and rice wine vinegar. Seal and grill, again for 20 to 25 minutes. Sprinkle with spring onions and serve. I like to have steamed rice with this and if you wanted to you could steam some snow peas to go along as well. Yummy Scrummy!!!

*Sweet & Sour Chicken Foil Packs*

Serves 4

Printable Recipe

Sweet, sour with a bit of heat. These are lovely. Serve with steamed rice.

4 boneless, skinless chicken breasts, trimmed of any fat

seasoning salt

8 TBS fine shred orange marmalade

3 TBS sweet chili sauce

3 TBS rice wine vinegar

1 each, small red and green bell pepper, cut into strips

1 (425g) tin pineapple chunks, drained (1 8-oz tin)

heavy duty aluminium foil

Cut four large rectangular pieces of foil. Whisk together the marmalade, sweet chili sauce and rice wine vinegar. Set aside. Prepare your vegetables.Season the chicken all over with seasoning salt and place one piece in the centre of each square of foil. Top each with 1 TBS of the marmalade mixture and 1/4 of the pineapple and pepper slices. Divide the remainder of the sauce between them all.

Fold the foil over the chicken and vegetables so that the edges meet in the centre. Seal tightly, making a 1/2 inch fold. Seal the ends, leaving room for expansion.

Heat the BBQ grill. Place the packets onto the grill, over medium heat. Cover with a metal lid. (Make sure you have a heat resistant knob on it.) Cook for 20 to 30 minutes, rotating the packages every 10 minutes or so. When done the chicken juices will run clear. Cut an X across the top of each packet and serve with some steamed rice.

Note – this can be done in a 200*C/400*F/ gas mark 6 oven. Place on a tray and roast for 25 to 30 minutes.

Montreal Chicken Seasoning

Makes 1/2 cup

Printable Recipe

I can not find this over here so I just make my own. It comes in handy or all sorts and is also good on fish.

4 TBS fine sea salt

1 TBS black pepper

1 TBS onion powder (not salt)

1/2 TBS garlic powder (not salt)

1/2 TBS crushed red chili flakes (or to taste)

1/2 TBS dried thyme

1/2 TBS dried rosemary

1/2 TBS coriander seed, bruised

Mix all together in a small glass jar, combining well. Seal and store in a cold dark place for up to six months.

We just love this fabulous Space Grill BBQ. This revolutionary, Australian designed, Chef Grade Stainless Steel grill folds out in about 10 seconds. There is no need for super human strength. Even I have found it quite easy. A simple pivot system changes space into a grill. It is really that easy!

Its sleek and attractive, folds away conveniently after use and comes with a fabulous cover to keep it safe from the elements. I can also attest to the fact that it cleans up like a dream! The parts come off very easily for wiping clean, and that patented drip tray also removes very easily for wiping out and cleaning. No fuss, no muss! (And you know how much I like that concept!) We are ever so pleased with it! If you would like to know more about it, or perhaps even to purchase one for your own use, do check out the Space Grill Site.

Easy to use, space saving, easy to clean and you can also purchase a separate stand that you can bolt it to which means you can move it around rather than having it bolted to your home or garden wall. We have a stand for ours because we don’t own our own home. If we ever have to move, this beautiful baby is coming with us! Bon Appetit!!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/

Source: https://theenglishkitchen.blogspot.com/2018/07/grilled-chicken-foil-packs.html

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