Chicken and Corn Braai Foil Pocket

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  • 4 boneless skinless chicken breasts
  • 2 c. grape tomatoes, halved
  • 2 ears corn / mielies, kernels stripped
  • 2 cloves garlic, thinly sliced
  • 1/4 c. extra-virgin olive oil
  • 2 tbsp. butter
  • Kosher salt
  • Freshly ground black pepper
  • Fresh basil, for garnish


  1.  Heat grill to high. Cut 4 sheets of foil about 25cm long.
  2. Top each piece of foil with chicken breast, tomatoes, corn, and garlic. Drizzle each with oil and top with a pat of butter. Season with salt and pepper.
  3. Fold foil packets crosswise over chicken and roll top and bottom edges to seal.
  4. Grill until chicken is cooked through and vegetables are tender, 15 to 20 minutes.
  5. Serve topped with basil.
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