Best 5 Chicken Wrapped In Foil Recipes

Chicken wrapped in foil is a classic dish that is loved by people of all ages. It is a versatile dish that can be cooked in a variety of ways, making it a great option for any occasion. Whether you are looking for a quick and easy weeknight meal or a special dish for a dinner party, chicken wrapped in foil is sure to please everyone at the table. With so many different recipes to choose from, you are sure to find the perfect one for your taste.

Here are our top 5 tried and tested recipes!

FOIL WRAPPED CHICKEN - BAKED OR FRIED

Foil Wrapped Chicken - Baked or Fried image

The secret of this popular dish lies in the marinade, which, when cooking, caramelizes the chicken and other ingredients, joining them together. When wrapping the chicken, it is customary to add a few other ingredients as a type of garnish. Cilantro, Chinese dried mushrooms, Chinese sausages (you can substitute smoked ham), and/or green onions are all used. When it comes time to cook, the garnish and chicken pieces are wrapped envelope style in square packets and (normally) deep-fried. Baking is another option; see instructions in the final step. Cooking time is normally about three to four minutes - long enough for the chicken to cook through but not for the paper to blacken. (This is for five to six inch squares - the cooking time will be longer if you are working with a recipe that calls for larger packets.) Stir the pieces lightly with chopsticks a few times while deep-frying. Drain the cooked chicken packets on paper towels. This recipe can be prepared ahead up to the deep-frying or baking stage, then frozen. Time does not include 1 hour marination. Recipe courtesy Rhonda Parkinson.

Provided by Sandi From CA

Categories Chicken Breast

Time 35m

Yield 24 packets

Number Of Ingredients 13

Ingredients

2 lbs boneless skinless chicken breasts
3 tablespoons soy sauce
3 tablespoons oyster sauce
1 slice gingerroot, shredded
1 tablespoon sesame oil
1 tablespoon dry sherry
2 teaspoons sugar
1/2 teaspoon five-spice powder
3 -4 dried Chinese mushrooms, softened and thinly sliced (24 slices, 1 for each packet)
3 green onions, thinly sliced on the diagonal (2 - 3 slices for each packet)
24 sprigs cilantro
24 squares parchment paper (6-inch squares) or 24 aluminum foil (6-inch squares)
peanut oil, for deep-frying

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-BAKED CHICKEN

Foil-Baked Chicken image

Provided by Food Network

Yield 18 packets

Number Of Ingredients 9

Ingredients

6 skinless, boneless chicken thighs
1/2 cup cornstarch
1/4 cup Kikkoman Less Sodium Soy Sauce
1/4 cup Kikkoman Hoisin Sauce
1/4 cup brown sugar, packed
1/4 cup chopped cilantro
2 tablespoons minced ginger
2 cloves garlic, chopped
18 (12-inch-square) pieces aluminum foil

Steps:

Cut chicken into 1-inch-square pieces. In a mixing bowl, combine cornstarch, soy sauce, hoisin sauce, sugar, cilantro, ginger and garlic. Add chicken and toss to coat. Refrigerate, covered, at least 30 minutes.
Heat oven to 400 degrees F. Fold each piece of foil in half twice to make a 6-inch square. Place a spoonful of chicken in the center of each piece of foil, dividing it equally. Fold foil squares on the diagonal; fold edges to seal. Place on a nonstick baking sheet and bake 20 minutes, or until chicken is no longer pink in the center.

FOIL WRAPPED CHICKEN

Foil Wrapped Chicken image

Be creative--add any veggie you like that will complete cooking in 40 minutes. A meal all in one that you can prepare the night before. I have also taken these camping to throw on the grill for an easy, mess-free meal.

Provided by TishT

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 white-meat chicken quarters or 4 chicken breasts
1/4 cup corn oil
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1 small red onion, chopped
1/2 cup green pepper, finely chopped
2 teaspoons dried parsley
2 fresh tomatoes, peeled and chopped

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.

OVEN-BAKED CHICKEN AND VEGETABLES IN FOIL

Oven-Baked Chicken and Vegetables in Foil image

To make your evening meal go faster, prep these chicken and vegetable packets early in the day and refrigerate until it's time to pop in the oven. This cooking time will yield nicely done chicken and vegetables with a little texture. If you prefer your vegetables softer, use boneless, skinless chicken thighs, and cook about 15 minutes longer. For the summer, this recipe will also adapt to the grill-just be sure to use a grill thermostat for best results.

Provided by Bibi

Categories Baked Chicken Breasts

Time 55m

Yield 6

Number Of Ingredients 14

Ingredients

heavy duty aluminum foil
3 (5 ounce) boneless, skinless chicken breasts
salt and freshly ground black pepper to taste
2 tablespoons olive oil
1 tablespoon minced garlic
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
1 parsnip, peeled and sliced
2 medium carrots, cut into 1/4 inch thick slices
1 medium red bell pepper, cut into 1/2-inch pieces
4 ounces button mushrooms, sliced
6 sprigs fresh rosemary
6 slices red onion
6 sprigs fresh rosemary

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Cut an 18-inch wide roll of heavy-duty aluminum foil into six 12-inch long pieces.
Slice each chicken breast in half lengthwise, so the thickest part is about 1/2 inch thick and season with salt and pepper to taste. Set each seasoned chicken breast onto a single piece of aluminum foil.
Combine olive oil, garlic, salt, and pepper in a large bowl. Add sliced carrots, parsnip, red bell peppers, and mushrooms. Stir to combine vegetables with the seasoned oil. Set an even amount of vegetables on top of each piece of chicken.
Top vegetables with a whole slice of red onion and place a sprig of fresh rosemary on top of the onion.
Fold aluminum like a book cover over the top of each serving and crimp the edges all around tightly together.
Place foil packets with the chicken on the bottom onto a 12x18-inch rimmed baking sheet.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Watch out for any steam when you check the chicken for doneness. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove foil packets from the oven, open the packets, and serve immediately.

Nutrition Facts : Calories 143.4 calories, Carbohydrate 5.3 g, Cholesterol 41.1 mg, Fat 5.6 g, Fiber 1.5 g, Protein 17.6 g, SaturatedFat 0.9 g, Sodium 224.9 mg

BBQ HAWAIIAN CHICKEN FOIL DINNER PACK

BBQ Hawaiian Chicken Foil Dinner Pack image

Hawaiian BBQ Chicken made in a foil pack over the campfire, grill or even in the oven!

Yield 6

Number Of Ingredients 9

Ingredients

1 (15.25 ounce) can pineapple slices (in 100% juice)
1 cup barbecue sauce
1 teaspoon minced garlic
1 Tablespoon soy sauce
6 boneless skinless chicken breasts
1 red bell pepper (cut into bite-sized pieces)
1 green bell pepper (cut into bite-sized pieces)
4 green onions (diced)
Salt and pepper, to taste

Steps:

Preheat grill to high heat.
Drain juice from pineapple slices into a small mixing bowl.
Whisk in barbecue sauce, minced garlic, and soy sauce; set aside.
Place 6 pieces of foil (approx. 12"x18") on a clean working surface and spray with nonstick cooking spray.
Place a chicken breast in the center of each piece of foil.
Divide pineapple slices, peppers and green onions evenly on top of each chicken breast.
Season with salt and pepper, to taste.
Reserve 1/2 cup barbecue pineapple sauce; set aside.
Drizzle remaining barbecue sauce evenly over foil packs.
Fold the ends of the foil together and seal open ends closed tightly.
Place foil packs on the grill and close lid.
Cook for 15-20 minutes, turning over halfway through, until chicken is cooked through and peppers are tender.
Carefully open foil packs and serve with reserved barbecue sauce, if desired.

Nutrition Facts : Servingsize 1 serving, Calories 718 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 3991 mg, Carbohydrate 172 g, Sugar 144 g, Protein 3 mg

Tips:

Choose the right chicken: Use bone-in, skin-on chicken breasts or thighs for the best flavor and moisture.
Flatten the chicken: This will help it cook evenly and reduce the cooking time.
Season the chicken liberally: Use a variety of herbs, spices, and citrus zest to flavor the chicken.
Use a good quality olive oil: This will help to keep the chicken moist and prevent it from sticking to the foil.
Wrap the chicken tightly in foil: This will help to create a moist cooking environment and prevent the chicken from drying out.
Cook the chicken over indirect heat: This will help to prevent the chicken from burning.
Use a meat thermometer to check the internal temperature of the chicken: The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.
Let the chicken rest before serving: This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Chicken wrapped in foil is a simple but delicious way to cook chicken. It is a versatile dish that can be seasoned to taste and cooked with a variety of vegetables and herbs. Chicken wrapped in foil is also a healthy way to cook chicken, as it retains its natural juices and nutrients. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, chicken wrapped in foil is a great option.