Teriyaki Chicken and Pineapple Foil Packets
Ingredients
1 lb boneless, skinless chicken thighs, cut into bite-size chunks
1/2 cup teriyaki sauce
1 cup fresh pineapple chunks
1 red bell pepper, sliced
1/2 cup onion, sliced
2 cloves garlic, minced
1 tbsp low-sodium soy sauce
1 tsp sesame oil
1/4 tsp black pepper
2 green onions, thinly sliced
1 tsp sesame seeds, optional
Serves: 4 | Prep Time: 15 Minutes | Cook Time: 25 Minutes
How to Make
Preheat the oven to 425°F (220°C), or preheat an outdoor grill to medium-high heat. Cut 4 large sheets of heavy-duty aluminum foil and lightly coat the centers with cooking spray or a small amount of oil to prevent sticking. Place the chicken chunks in a large bowl and add the teriyaki sauce, pineapple, red bell pepper, onion, garlic, soy sauce, sesame oil, and black pepper. Toss thoroughly until the chicken and vegetables are evenly coated. Divide the mixture evenly among the foil sheets, keeping the ingredients in the center and spooning any remaining sauce over each portion. Bring the long sides of the foil together and fold them over several times, then fold and crimp the ends tightly to create sealed packets while leaving a little room inside for steam to circulate. Place the packets on a baking sheet and bake for approximately 22–25 minutes, or place them directly on the grill and cook for about 18–22 minutes, carefully turning once halfway through. Open one packet cautiously because hot steam will escape and check that the chicken has reached 165°F (74°C). If necessary, reseal and cook for a few additional minutes. Carefully open the finished packets, sprinkle with sliced green onions and sesame seeds if using, and serve hot.
Sausage & Potato Foil Packets
Ingredients
1 lb smoked sausage, sliced into 1/2-inch rounds
1 lb baby potatoes, halved or quartered if large
1/2 large onion, sliced
1 red bell pepper, chopped
2 cloves garlic, minced
2 tbsp olive oil
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
1 tbsp chopped fresh parsley
Serves: 4 | Prep Time: 10 Minutes | Cook Time: 30–35 Minutes
How to Make
Preheat the oven to 425°F (220°C), or heat an outdoor grill to medium-high. Cut 4 large sheets of heavy-duty aluminum foil and lightly grease the centers. For more reliable cooking, cut the baby potatoes into pieces no larger than about 1 inch so they become tender at the same time as the other ingredients. Place the potatoes, smoked sausage, onion, bell pepper, and garlic in a large bowl. Drizzle with the olive oil, sprinkle with the Italian seasoning, salt, and black pepper, and toss until everything is evenly coated. Divide the mixture evenly among the foil sheets and arrange it in relatively even layers. Bring the sides of each sheet together and fold tightly to seal, then crimp the ends while leaving a little space for steam. Bake the packets on a sheet pan for approximately 30–35 minutes, or grill for about 25–30 minutes, turning once halfway through. Carefully open one packet and pierce a potato with a fork to make sure it is completely tender. If the potatoes are still firm, reseal the packets and continue cooking for another 5 minutes. Open carefully to release the hot steam, sprinkle with fresh parsley, and serve immediately.
Chicken Fajita Foil Packets
Ingredients
1 lb boneless, skinless chicken breast, sliced into thin strips
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
2 tbsp olive oil
1 packet fajita seasoning, about 1 oz
1 lime, cut into wedges
1/4 tsp salt, or to taste
1/4 tsp black pepper
2 tbsp chopped fresh cilantro, optional
Serves: 4 | Prep Time: 15 Minutes | Cook Time: 20–25 Minutes
How to Make
Preheat the oven to 425°F (220°C), or preheat an outdoor grill to medium-high heat. Prepare 4 large sheets of heavy-duty aluminum foil and lightly grease the centers. Place the sliced chicken, red bell pepper, green bell pepper, and onion in a large bowl. Drizzle with the olive oil and sprinkle with the fajita seasoning, salt, and black pepper. Toss thoroughly until the chicken and vegetables are evenly coated with the seasoning. Divide the mixture evenly among the foil sheets, keeping the chicken strips in relatively even layers so they cook consistently. Fold the foil over the filling and tightly crimp the edges to form sealed packets, leaving a small amount of space inside for steam. Arrange the packets on a baking sheet and bake for approximately 20–25 minutes, or grill for about 18–22 minutes, turning carefully once halfway through. Open one packet cautiously and check that the thickest chicken pieces have reached 165°F (74°C). Once cooked, carefully open all the packets, squeeze fresh lime juice over each serving, sprinkle with chopped cilantro if desired, and serve hot.
Garlic Butter Steak & Potatoes in Foil Packets
Ingredients
1 lb sirloin steak, cut into 1-inch cubes
1 lb baby potatoes, halved or quartered if large
3 tbsp unsalted butter, melted
4 cloves garlic, minced
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
1 tbsp chopped fresh parsley
Serves: 4 | Prep Time: 15 Minutes | Cook Time: 25–30 Minutes
How to Make
Preheat the oven to 425°F (220°C), or preheat an outdoor grill to medium-high heat. Cut 4 large sheets of heavy-duty aluminum foil and lightly grease the centers. Because potatoes require considerably more cooking time than steak, cut the baby potatoes into small pieces and microwave them with a tablespoon or two of water for about 4–5 minutes, or parboil them for approximately 6–8 minutes, until they are just beginning to soften but are not completely cooked. Drain well and allow excess moisture to evaporate. In a large bowl, combine the melted butter, garlic, rosemary, thyme, salt, black pepper, and olive oil. Add the steak cubes and partially cooked potatoes and toss until everything is thoroughly coated in the garlic butter mixture. Divide evenly among the foil sheets, then fold and tightly seal each packet while leaving some room for steam. Bake for approximately 20–25 minutes, or grill for about 15–20 minutes, depending on the desired doneness of the steak and the size of the potato pieces. Carefully open a packet near the end of cooking and check both the steak and potatoes; the potatoes should be fork-tender. For additional browning, carefully open the packets and broil for 2–3 minutes at the end if using the oven. Sprinkle with chopped parsley, spoon the garlic butter juices over the steak and potatoes, and serve hot.