Best Foil Wrapped Chicken Recipes

FOIL WRAPPED CHICKEN - BAKED OR FRIED

Steps:

• Cut the chicken into coarse mince and playfully spank it with a mallet to tenderize. Say, "You've been a naughty little chicken!".
• Mix the marinade ingredients together, add chicken, and refrigerate for one hour. At the 45 minute mark, add the mushrooms and scallions.
• Cut paper or foil pieces into 6-inch squares.
• Paper-wrapped chicken is normally wrapped envelope style. Take a square of paper and lay it out in front of you. Add 2 of the chicken slices, 1 slice of mushroom, 2 slices of green onion and a coriander sprig (if desired) in the middle, being sure to keep the filling in the center and not near the edges.
• Bring the bottom flap up over the chicken. Fold the right side over toward the middle, then the left side, so that one is overlapping the other. Fold the top flap down, tucking it inside the opening to seal the package. It is very important to make sure the packets are well sealed so that no oil seeps inches.
• If using foil, fold in half diagonally to form a triangle, then crimp the open edges together.
• DEEP FRYING METHOD: Heat wok and add oil for deep-frying.
• When the oil is ready, slide the packages in, about 6 at a time so as not to overcrowd the wok. Deep-fry the packets, stirring occasionally, until the chicken is cooked through.
• Drain on paper towels. Continue deep-frying the rest of the packets.
• Serve the chicken packets on a large platter, garnished with greens if desired. Guests can open the packets with either chopsticks or their fingers, but be careful as they're hot inside.
• OVEN METHOD: Bake in a preheated 350 degree Fahrenheit (230 degrees Celsius) oven for 18 minutes. Cool slightly before serving.

FOIL WRAPPED CHICKEN

Steps:

• Rinse the chicken and pat dry with paper towel.
• Cut 4 10-inch squares of heavy duty foil.
• Pour 1 Tbs oil on each sheet of foil; spread to cover foil.
• Place chicken on foil squares.
• Sprinkle with salt, pepper and garlic powder Combine onion, green pepper, parsley, and tomatoes; toss.
• Spoon vegetable mixture evenly over the chicken.
• Fold and seal foil.
• Place foil packs on cooking sheet and bake at 425F for 40 minutes. Serve chicken from foil packets.
• Be careful when opening packets; steam is trapped inside.

FOIL-WRAPPED TERIYAKI CHICKEN WITH SCALLIONS AND LEMON

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.

CHICKEN BREAST WITH RIB CAGE- WRAPPED IN FOIL

Steps:

• Put 1 chicken breast on a piece of foil (around 12x12).
• Add a cut potato around chicken.
• Add some vegetables, salt and pepper.
• Some cream chicken soup over the top of mixture.
• Wrap up and seal so nothing get out.
• Repeat for remaining chicken breast.
• Bake on cookie sheet at 350 for 1-1/2 hours.

FOIL WRAPPED CHICKEN TACOS

Steps:

• Preheat oven to 400 degrees.
• Sprinkle chicken with seasoning mix.
• Place 1/2 cup of the potatoes on center of each of 4 large sheets of heavyduty foil.
• Make sure foil is sprayed with cooking spray to prevent sticking.
• Top evenly with chicken, salsa, and cheese.
• Bring foil sides up.
• Double fold top and both ends to seal packet.
• Leave room for heat circulation inside.
• Place on a 10x15 inch baking sheet.
• Bake 30-35 minutes or until chicken is 165 degrees.
• Remove packets from oven and let stand 5 minutes.
• Cut slits in foil to release steam before opening.
• Serve with sour cream or any other toppings.

FOIL-WRAPPED GINGER CHICKEN

Steps:

• In a large bowl, combine soy sauce, brown sugar, dark soy sauce, and ginger. Add chicken, toss to coat, cover, and chill for at least 1 hour and up to overnight.
• Preheat oven to 375°. Lay out 8 pieces of aluminum foil, 6 to 8 inches long each. Put 1/8 of the marinated chicken in the middle of each. Top chicken with green onions and sprinkle with pepper. Fold 1 side of foil over the chicken to cover it, fold opposite side of foil over first fold, and then fold in each end once to seal and create a little packet.
• Lay packets on a foil- or parchment-lined rimmed baking sheet (packets will leak while cooking, and the marinade is difficult to clean up once it cooks onto a pan). Bake until chicken is cooked through and marinade is reduced and starting to caramelize in each packet, 45 to 60 minutes. Serve hot or warm.

TEXAS FOIL WRAPPED CHICKEN THIGHS #RSC

Steps:

• Preheat oven to 450 degrees.
• Squeeze the juice from 4 limes. Chop 1 bunch of cilantro and the 2 jalapenos, if using. Put them in a zip lock bag along with the boneless, skinless chicken thighs. Marinate for at least 2 hours.
• Meanwhile, fry the bacon strips until crispy and set aside to drain and cool. Once cooled, crumble them and set aside. Also, go ahead and take the corn off of the cobs (it will be one cob per foil pack) and chop the remaining bunch of cilantro.
• After the chicken has marinated, take it out sprinkle with salt and pepper and set it aside. Take 1 sheet of Reynold's Wrap aluminum foil place the corn of one cob, then a heaping Tablespoon of black beans, 1/4 of the chopped cilantro, a sprinkle of the bacon, one piece of chicken, a sprinkle of Monterrey Jack cheese, then end with the juice of 1/2 a lime over it all.
• Wrap it up by bringing up the sides and folding it over twice. Place on cookie sheet in case the juices run out! Repeat with the remaining three pieces of chicken.
• Place it in the oven for 20-25 minutes.

GRILLED BACON WRAPPED CHICKEN (IN FOIL)

Steps:

• On four large sheets on aluminum foil, place 4 slices of bacon in the center of each.
• Evenly divide onion slices, and neatly place on top of the bacon slices (add jalapenos and/or mushrooms on top of the onions).
• Place the large chicken pieces on top of the onions (and other vegetables) and add salt, pepper and garlic.
• Smother chicken in sweet baby ray's barbecue sauce (1/4 cup to each chicken thigh--- add more if desired).
• Wrap chicken in tight foil packets; double wrap for extra support.
• Place wrapped packets on hot coals; Cook for one hour, turning over ever 25 minutes.
• Let sit for 10 minutes once you remove from grill (be very careful when opening-- very hot!).

CHICKEN WRAPPED IN FOIL

Steps:

• Preheat oven to 350F. Season the chicken with salt and pepper, then spread each one lightly with the spicy mustard. Set aside.
• Cut four large squares of heavy-duty foil. One one piece, alternate sluces from one potato and one onion so that they overlap slightly. Top with 1/4 of the julienned carrots and 1/4 of the sliced mushrooms. Repeat with the remaining squares of foil.
• Cut the butter into small pieces and divide evenly among the squares. Lay a chicken breast half over each pile of veggies. Sprinkle liberally with paprika.
• Seal the foil around the ingredients and place the packets on a rimmed baking sheet. Bake for 30 minutes, or till chicken is done and the veggies are tender. Serve immediately.

FOIL WRAPPED ORIENTAL CHICKEN

Steps:

• Preheat oven to 425 degrees.
• If carrots are still frozen, run under cold water to thaw.
• Rinse chicken and pat dry with a paper towel.
• Place one chicken breast in each foil bag along with baby carrots, mushrooms and red pepper strips.
• Divide evenly.
• In a small mixing bowl, blend together hoisin sauce, garlic, ginger and ground red pepper.
• Drizzle over chicken and vegetables.
• Close ends securely.
• Place each foil packet on a 15 x 10 x 1 inch baking pan.
• Bake for 30 minutes or until chicken is tender and no longer pink.
• To Serve: Carefully open end of foil packet to let steam escape.
• Place vegetables over cooked rice topped with sliced green onions.