Best 10 Grilled Sweet And Sour Chicken Foil Packs Recipes

GRILLED SWEET AND SOUR CHICKEN FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray.
• On one side of each foil piece, place 1 chicken breast. Top each with 1 tablespoon sweet-and-sour sauce and one-fourth of the pineapple, bell pepper and onion. Top with remaining sauce.
• Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for heat expansion.
• When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (165°F). Place packets on plates. Cut large X across top of each packet; fold back foil. Top with chow mein noodles.

GRILLED SWEET-AND-SOUR CHICKEN PACKETS

Steps:

• Heat gas or charcoal grill. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray.
• On one side of each foil piece, place 1 chicken breast. Top each with 1 tablespoon sweet-and-sour sauce and one-fourth of the pineapple, bell pepper and onion. Top with remaining sauce.
• Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for heat expansion.
• When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill.
• Cook 15 to 20 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 top of each packet; fold back foil. Top with chow mein noodles if desired.

GRILLED SWEET-AND-SOUR CHICKEN PACKS

Steps:

• Heat gas or charcoal grill. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray.
• On one side of each foil piece, place 1 chicken breast. Top each with 1 tablespoon sweet-and-sour sauce and one-fourth of the pineapple, bell pepper and onion. Top with remaining sauce.
• Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for heat expansion.
• When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170ºF). Place packets on plates. Cut large X across top of each packet; fold back foil. Top with chow mein noodles.

FOIL-PACKET ZESTY CHICKEN AND SWEET POTATOES

Steps:

• Preheat a grill to medium high. Combine the scallions, cilantro stems, jerk seasoning, garlic, lime zest and 2 tablespoons olive oil in a food processor. Pulse, scraping down the processor a few times, until a coarse paste forms. Toss the chicken with the paste in a medium bowl.
• Lay out four 16- to 18-inch-long sheets of foil. Divide the sweet potatoes among the foil and drizzle with the remaining 2 tablespoons olive oil. Season with salt and pepper and toss well. Arrange the potatoes in the middle of the foil and top with the chicken. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
• Grill the foil packets, turning once, until the chicken and potatoes are cooked through and lightly browned, about 20 minutes.
• Meanwhile, make the salsa: Roughly chop the cilantro leaves and radishes; transfer to a medium bowl. Peel, core and chop the pineapple; add to the bowl. Add the lime juice, a few shakes of hot sauce and a pinch each of salt and pepper; toss well.
• Carefully open the foil packets. Top with the pineapple salsa.

EASY SWEET-AND-SOUR CHICKEN PACKETS

Steps:

• Heat oven to 400ºF.
• Insert tip of sharp knife into one short side of block of Noodles; use to split each block horizontally in half to make 2 layers. Place each layer on sheet of heavy-duty foil sprayed with cooking spray. Bring up sides of each foil sheet, leaving opening at top; place on rimmed baking sheet. Discard Seasoning Packets or reserve for another use.
• Combine dressing and chili sauce. Mix water with 1/4 cup dressing mixture; pour evenly over noodles. Top with chicken, peppers and pineapple; drizzle with remaining dressing mixture. Fold foil to make 4 packets; place in single layer on baking sheet.
• Bake 20 to 25 min. or until chicken is done. Cut slits in foil to release steam before carefully opening packets.
• Stir ingredients in packets; top with nuts.

GRILLED SWEET AND SOUR CHICKEN THIGHS

Steps:

• Mix pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and crushed red pepper together in a glass or ceramic bowl; reserve 1 cup in a separate container for basting. Add chicken to the remainder and marinate, covered, in the refrigerator, for 3 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from the refrigerator and discard used marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, basting frequently with reserved 1 cup marinade mixture, 7 to 10 minutes per side. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C). Sprinkle with green onions.

GRILLED PINEAPPLE-CHICKEN FOIL PACKS

Steps:

• Heat gas or charcoal grill. In small bowl, stir together pineapple preserves, brown sugar, soy sauce and crushed red pepper.
• Cut 4 (24x12-inch) sheets of heavy-duty foil. Divide chicken, bell peppers, pineapple chunks and pineapple preserves mixture among foil sheets. Sprinkle with salt. Bring up 2 sides of foil 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 6 minutes. Using tongs, carefully turn packets over, taking care not to puncture foil. Cook 10 to 12 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.

SWEET AND SOUR CHICKEN SALAD

Steps:

• In a medium bowl, whisk together sour cream, mayonnaise, vinegar and jam. Add green onion, apricots, celery and chicken and toss until evenly coated. Chill and serve over lettuce leaves.

GRILLED SWEET & SOUR PACKETS

Steps:

• Heat gas or charcoal grill.
• Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray.
• On one side of each foil piece, place 1 chicken breast.
• Top each with 1 tablespoon sweet-and-sour sauce and one-fourth of the pineapple, bell pepper and onion.
• Top with remaining sauce.
• Fold foil over chicken and vegetables so edges meet.
• Seal edges, making tight 1/2-inch fold; fold again.
• Allow space on sides for heat expansion.
• When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill.
• Cook 15 to 20 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 top of each packet; fold back foil.
• Top with chow mein noodles.

GRILLED PORK LOIN ROAST

Steps:

• Sprinkle roast with pepper. Grill, covered, over indirect medium heat for 1-1/2 to 2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing., In a large saucepan, combine the brown sugar, cornstarch and spices. Stir in the pineapple juice, sweet-and-sour sauce, Worcestershire sauce and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. Garnish the platter with apple and orange wedges, sage and rose geranium leaves if desired.