Grilled Foil Pack Dinners
Discover the magic of grilled foil packet dinners, a hassle-free way to cook a complete meal with minimal cleanup. Perfect for busy weeknights or outdoor gatherings, these versatile packets yield perfectly tender vegetables and juicy protein every time.
Ingredients
- 1 lb boneless skinless chicken breast cut into 1-inch pieces
- 1 medium zucchini diced
- 2 medium bell peppers any color
- 1/2 medium red onion sliced
- 1 cup cherry tomatoes halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 2 tbsp fresh parsley chopped
Instructions
- Preheat grill to medium-high heat (about 400°F/200°C).
- Cut four 12x12 inch pieces of heavy-duty aluminum foil.
- In a large bowl, combine chicken pieces, zucchini, bell peppers, red onion, and cherry tomatoes.
- Drizzle with olive oil, then sprinkle with garlic powder, smoked paprika, oregano, salt, and pepper. Toss gently to coat all ingredients evenly.
- Divide the mixture evenly among the four foil pieces. Bring up two opposite sides of the foil over the food and crimp them together tightly to form a seal. Then, fold the other two sides to seal the packet completely, leaving a little room for steam.
- Place the foil packets directly on the preheated grill grates. Grill for 25-30 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C) and vegetables are tender.
- Carefully remove packets from the grill. Open them cautiously to allow steam to escape. Garnish with fresh parsley, if desired, and serve directly from the packets.
Notes
Experiment with different vegetables like bell peppers, zucchini, or cherry tomatoes. Add a splash of lemon juice or a pat of butter before sealing for extra flavor. For chicken, ensure it's cut into uniform pieces for even cooking. Always check internal temperature for doneness.