Saturday, May 5, 2012

Grill Packets

Ever grill your food in a foil packet?

It's an easy way to grill things quickly, and with minimal mess.  I purchased a big box of pre-cut foil sheets at Sam's a long time ago, since I use foil a lot in my freezer meals and such, so I can just pull out a 12" x 12" sheet, which is perfect for making a foil packet.  You can do a packet of veggies, potatoes, meat, etc.  Here's one combination (a full meal all in one!) to try - then get creative and see what happens!  I'll post a photo soon - we always end up eating the goods before I remember to whip out the camera...

1-1/2 lb. boneless, skinless chicken, cut into bite-sized pieces
2 c. brown rice or quinoa, cooked
1/4 c. onion, diced
2 cloves garlic, minced
1/2 c. tomato, diced (Roma, or whatever you have)
1/2 c. bell pepper, diced (any color works - red, yellow, green, orange)
1/4 c. fresh basil, chopped
1/4 c. of your favorite dressing - Caesar, Greek, Italian (make your own - even better!)
Kosher salt
Freshly ground black pepper

Cooking spray

Toss chicken and garlic with dressing to coat, and set aside.  Mix veggies, tomatoes and basil together in a separate bowl.  Lay out four sheets of foil.   Lightly mist each sheet with evoo (seriously, just get a mister for olive oil).  Place 1/2 c. rice or quinoa in the center of each packet.  Top with about 1/2 c. of the coated chicken pieces. Top with equal amounts of the veggie mixture, and then lightly season with salt & pepper. 

Seal the packet tightly.  Cook on a medium grill over indirect heat (watch for flames, so you don't torch the foil, basically), about 25 minutes.  The chicken is done when it appears "opaque" and is firm to the touch.  You can serve the meal right out of the foil - just let them cool a few minutes before you open and be careful of steam.


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