Best Grilled Mediterranean Chicken Foil Packs Recipes

MEDITERRANEAN CHICKEN PACKETS

Steps:

• Prepare a grill, or preheat the oven to 500 degrees F.
• Prepare 4 sheets of heavy-duty aluminum foil to measure about 12 by 15-inches.
• Fold in half crosswise to crease, then unfold.
• Divide the spinach among the 4 foil sheets, placing it in the center of the bottom half.
• Lightly coat both sides of each chicken breast with oil, then season with the Italian seasoning, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
• Place one chicken fillet in the center of each spinach portion.
• In a medium bowl, combine the onions, tomatoes, olives, garlic, wine, basil, thyme, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, and stir to combine.
• Pile the tomato mixture on top of each chicken breast, spreading to cover evenly and allow any liquid to puddle around the chicken.
• Top each portion with 1 ounce of cheese.
• One at a time, fold the top of the foil over the chicken, and starting at the corner, fold the edges of foil over to tightly seal, each fold overlapping the previous one.
• Place on the grill, or if using the oven, place the packets on a baking sheet and bake until the packages puff and the chicken is cooked through, about 12-18 minutes.
• Remove from the grill or oven, and cut the tops of the packets open with a small, sharp knife.
• Serve immediately either in the foil packets, or by removing the chicken, toppings and sauce to dinner plates.

CHICKEN FOIL PACKS WITH VEGETABLES

Steps:

• (makes 4-5 grill packets)
• Heat grill to 400-degrees (you can do this in your oven, too, at the same temp.).
• Season chicken with Greek seasoning and salt and pepper. Set aside.
• Divide potatoes, zucchini, and tomatoes into 4-5 equal portions.
• Evenly distribute vegetables between 4-5 12-18" foil squares.
• Drizzle a little olive oil over each portion of vegetables and season with Greek seasoning and salt and pepper.
• Place chicken over the top of each vegetable pile and drizzle with a little more olive oil.
• Place a thin slice of lemon or two over each piece of chicken.
• Tightly seal foil packets by folding up the sides over the contents and tightly folding up the ends over the seam.
• Grill 40-45 minutes or until potatoes are tender and chicken is cooked through.
• Be careful when opening packets. Steam will release and be VERY HOT.
• Open packets and season with salt and pepper, if needed.
• Sprinkle a little Feta cheese over each packet and serve with extra lemon slices.

GRILLED PESTO CHICKEN PACKS

Steps:

• Heat coals or gas grill for direct heat. Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini on one side of four 18x12-inch sheets of heavy-duty aluminum foil. Spoon 2 tablespoons pesto over chicken mixture on each sheet.
• Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets 4 to 5 inches from medium heat 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Place packets on plates. Cut large X across top of packet; fold back foil.

GREEK CHICKEN AND VEGETABLES IN FOIL

Steps:

• Combine chicken, greens beans, tomatoes, and seasonings in a large bowl.
• Tear off 4 12x18 sheets of heavy duty aluminum foil.
• (or use those nifty Hot-Bags!) Center one fourth of chicken mixture on each sheet.
• Bring up sides of foil and double fold.
• Double fold ends to form a packet, leaving room for heat circulation inside packet.
• OVEN: Bake in a preheated 450 degree oven for 20-25 minutes on a cookie sheet in oven.
• GRILL 10-14 minutes over medium high heat in covered grill.
• Sprinkle with feta cheese before serving.

HEALTHY GRILLED CHICKEN-AND-RICE FOIL PACKS

Steps:

• Prepare a grill for medium heat.
• Put the chicken, beans, rice, salsa, pickled jalapenos, tomato paste, chili powder, turmeric and 3/4 teaspoon salt in a large bowl and toss to combine. Divide the chicken-rice mixture evenly among the pie pans, spreading it out in an even layer. Pour 1/2 cup of chicken broth into each pie pan.
• Cover each pan tightly with foil. Put the pans on the grill, close the grill lid and cook for 20 minutes. Remove from the grill and let rest for a few minutes.
• Carefully remove the foil from each pan (hot steam will escape). The liquid should be absorbed, the rice tender and the chicken cooked through. Sprinkle each with some scallions.

GRILLED CHICKEN AND VEGETABLES PACKS

Steps:

• Spray unheated grill rack with cooking spray. Heat coals or gas grill for direct heat.
• Place each chicken breast in center of a 12-inch by 18-inch piece of foil. Divide bell peppers and potatoes evenly over chicken breasts.
• In small bowl, stir together barbecue sauce, orange juice, salt, black pepper and red pepper. Evenly drizzle over chicken and vegetables.
• Bring up 2 long sides of each piece of foil and double-fold with a 1-inch wide fold. Double-fold each end to form a packet.
• Place packets, seam side up, on rack. Cover and grill packets 4 to 6 inches from medium heat 20 to 25 minutes or until vegetables are tender and instant-read thermometer inserted in the thickest portion of breast reads 160°F and juices run clear. Place packets on plates. Cut a large X across top of packet; fold back foil.

GRILLED ITALIAN CHICKEN FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Place 1 chicken breast, 1 bell pepper wedge, 2 tomato halves and 2 onion wedges on center of each sheet. Pour 2 tablespoons dressing over chicken and vegetable mixture on each packet.
• For each packet, bring up 2 sides of foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over medium heat. Cover grill; cook 18 to 22 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Place packets on plates. Cut large X across tops of packets; carefully fold back foil.