Best 3 Foil Wrapped Chicken Recipes

Cooking "foil wrapped chicken" is a simple yet delectable culinary technique that yields flavorful and juicy chicken every time. Whether you're a seasoned home cook or just starting out, this foolproof method is sure to impress your taste buds and make you a grilling expert. With minimal prep and cleanup, you can create a succulent and tender chicken dish that's perfect for busy weeknights, weekend gatherings, or even a special occasion. Say goodbye to dry, overcooked chicken and embrace the magic of moist, flavorful, and incredibly delicious "foil wrapped chicken" that will elevate your dining experience.

Here are our top 3 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 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.

CHICKEN BREAST WITH RIB CAGE- WRAPPED IN FOIL

Chicken Breast with Rib Cage- Wrapped in Foil image

Make and share this Chicken Breast with Rib Cage- Wrapped in Foil recipe from Food.com.

Provided by jean1

Categories One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 chicken breasts (with Rib Cage)
4 small potatoes, cut into 4 pieces
frozen vegetables, can be brocolli,carrots,or any sturdy vegetable
1 can cream of chicken soup
salt
pepper

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.

Tips:

Prep the chicken: Rinse the chicken inside and out and pat it dry. You can use a whole chicken, chicken breasts, or thighs. If using a whole chicken, remove the giblets and excess fat.
Season the chicken: Season the chicken with salt, pepper, and any other desired spices or herbs. You can also add a marinade or injection to infuse the chicken with flavor.
Wrap the chicken in foil: Place the chicken in the center of a large sheet of aluminum foil. Fold the foil up around the chicken, making sure to seal it tightly so that no juices escape.
Add vegetables and seasonings: You can add vegetables, such as potatoes, carrots, and onions, to the foil packet with the chicken. Season the vegetables with salt, pepper, and any other desired spices or herbs.
Cook the chicken: Place the foil packet on a baking sheet or in a roasting pan. Bake the chicken in a preheated oven according to the recipe's instructions. Cooking time will vary depending on the size and type of chicken.
Let the chicken rest: Once the chicken is cooked, remove it from the oven and let it rest for 5-10 minutes before opening the foil packet. This will help the juices redistribute and keep the chicken moist.

Conclusion:

Foil-wrapped chicken is a versatile and easy way to cook chicken that results in juicy, flavorful meat. It's a great option for busy weeknight meals, potlucks, or camping trips. With a little planning and preparation, you can create a delicious meal that the whole family will enjoy. Experiment with different seasonings, vegetables, and cooking methods to find your favorite foil-wrapped chicken recipe.

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