Tear 2 pieces of foil that are about 12-inch by 8-inch and stack them on top of each other.
Step 2Combine all ingredients except for chicken and green onion in zip-lock bag.
When fully combined, toss chicken in and allow to marinate for 30 minutes in fridge.
Remove wings from bag and place on center of foil. When ready to cook, place sealed packet on hot grill or over fire for about 25 to 30 minutes, flipping 2 to 3 times throughout.
Remove packet from grill and pierce with knife or fork to allow steam to escape. Unfold packet, garnish with green onion and enjoy.
1red bell pepper, stem and seeds removed, sliced 1″ thick
1red onion, halved and sliced 1″ thick
2c.cubed fresh pineapple
4boneless, skinless chicken breasts (2 to 3 pounds total)
Directions
Heat grill to medium-high for at least 3 minutes. In a small bowl, stir together BBQ sauce, soy sauce, oil, 2 tablespoons each cilantro and scallions, lemon juice, paprika, ginger, garlic, and 1 teaspoon each salt and pepper.
Divide the bell pepper, onion, and pineapple between 4, 16” square sheets of heavy duty aluminum foil. Top each packet with a chicken breast and season with 2 teaspoons each salt and pepper, dividing evenly. Pour the sauce over top, dividing evenly, then tightly fold each piece of foil to make a packet and place on the grill.
Grill, covered and undisturbed, for 20 minutes, then use tongs to carefully open the top of each packet. Grill for another 5 minutes, until an instant-read thermometer inserted into the thickest part of the breast reads 165°.
Remove from the grill and let rest for 5 minutes. Transfer contents of each package to a plate and spoon any remaining sauce over top. Garnish with remaining 2 tablespoons each cilantro and scallion, dividing evenly.
1tbsp. chipotle chili powder or regular chili powder
3 cloves garlic, minced
Kosher salt
4 (6-oz.) skin-on salmon filets
1 medium zucchini, chopped
1 summer squash, chopped
1small red onion, chopped
1/4c. packed basil leaves, torn
Lime wedges, for serving
Directions
Heat grill to medium-high. In a small bowl, whisk butter, honey, chipotle chili powder, garlic, and ½ teaspoon salt; set aside.
Season both sides of salmon with ¾ teaspoon salt.
In a medium bowl, toss zucchini, summer squash, and red onion with ¼ teaspoon salt.
Lay four 12”-by-16” pieces of foil on a flat surface.
Divide vegetable mixture between foil packets, filling up half of the center of each piece of foil. Arrange salmon next to vegetables.
Drizzle salmon and vegetables with the chipotle sauce (stir to combine before using if separated), dividing evenly. Fold and seal edges of foil to create a packet.
Grill, covered, until salmon is cooked through and squash is tender, rotating packets half way through, 11 to 14 minutes. Sprinkle with basil and serve with lime wedges.
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Ingredients:
Cooking spray, for foil
1 c. salsa verde, plus more for serving
1 tsp. cumin
1 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
4 boneless skinless chicken breasts, about 1 1/2 pounds
1 3/4 instant rice
1 3/4 c. low-sodium chicken broth (or water)
Zest of 1 lime
1 (15-oz.) can black beans, drained
1 c. shredded Monterey Jack
Chopped cilantro, for serving
Lime wedges, for serving, optional
Avocado slices, for serving, optional
Hot sauce, for serving, optional
Directions
In a large bowl, combine salsa verde, cumin, chili powder, oregano, and garlic. Add chicken and toss until covered. Marinate for 20 minutes or up to 4 hours.
Heat grill (or grill pan). Cut 8 large sheets of foil, then double them up on top of one another to make 4 thick pieces. Spray generously with cooking spray.
In a medium bowl, combine instant rice and broth and let stand for about 5 minutes, or until most of liquid is absorbed.
Stir in lime juice and zest, then divide mixture between foil packets. Top rice with black beans.
Remove chicken from marinade and season all over with salt and pepper. Place on top of rice and black beans then top with cheese.
Fold and seal edges of foil to create a packet, then grill until chicken is cooked through, about 20 minutes, rotating packets half way through.
Garnish with cilantro and serve with more salsa verde, lime wedges, and hot sauce, if using.
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Ingredients:
1/4 c. soy sauce
1 piece ginger, grated
2 cloves garlic, grated
1 tbsp. honey
2 red onions, cut into 1/2″ half moons
4 salmon pieces (about 2 lbs.)
2 red bell peppers, cut into 1″ pieces
1 head broccoli, cut into florets
2 green onions, chopped
Directions
Preheat oven to 220C.
Make sauce: In a small bowl, combine soy sauce, ginger, garlic, and honey.
Prepare 12″-x-18″ heavy duty foil pieces. Place a handful of onions and a piece of salmon, skin side down, in the center of the foil and generously spoon over sauce. Divide bell peppers and broccoli to surround the salmon, then close foil over it and crimp each edge tightly. Repeat for remaining foil packets.
Place foil packets on braai, cover with lid and bake for 20 minutes—carefully open foil packets as steam will escape. Garnish with green onions and serve immediately.
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Ingredients:
Vegetable oil, for grill
2 lb. russet potatoes (about 4 medium potatoes), well scrubbed and sliced 1/8-inch thin
3 tbsp. extra-virgin olive oil
3/4 tsp. sweet paprika
1/2 tsp. onion powder
1/4 tsp. garlic powder
Kosher salt and freshly ground black pepper
6 tbsp. ranch dressing, plus more for drizzling if desired
9 slices bacon, cooked and crumbled
1 1/2 c. Grated Cheddar Cheese
Finely chopped curly-leaf parsley, for garnish
Directions
Prepare braai or grill pan over medium-high heat. Brush the grill with vegetable oil. In a bowl toss sliced potatoes with olive oil, paprika, onion powder, and garlic powder; season with salt and pepper.
Arrange two 16-inch-long pieces of foil, overlapping about 2 inches in the center, to create a 16-inch square. Grease with cooking spray.
Repeat to create a second 16-inch square of greased foil.
Spread ⅓ of the potatoes across the center of the two packets.
Drizzle each packet with 1 tablespoon of ranch dressing, top each with 1 ½ pieces bacon, and divide ⅓ of the cheese between the two packets. Repeat two times.
Fold foil packets crosswise over the potato mixture to completely cover the food. Roll top and bottom edges to seal them closed.
Arrange the foil packets on the grill and close the grill cover. Cook, until potatoes are tender, about 25 minutes.
Remove from the grill and carefully open the foil packets, there will be steam. Drizzle with more ranch, if desired, and sprinkle with parsley.
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Ingredients:
2 tablespoons olive oil
2 cloves garlic, very finely chopped
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 medium yellow squash, cut in 1-inch pieces
1 medium zucchini, cut in 1-inch pieces
1 medium red bell pepper, cut in 1-inch pieces
1 cup cherry tomatoes
1 cup diced yellow onions
1/2 cup crumbled feta cheese (optional)
1/4 cup chopped fresh Italian (flat-leaf) parsley leaves
Directions
Heat gas or charcoal braai to high. Cut 4 40cmx 30cm sheets of heavy-duty foil. Spray with cooking spray.
In large bowl, mix olive oil, garlic, Italian seasoning, salt and red pepper flakes. Add squash, zucchini, bell pepper, tomatoes and onions; toss to combine. Divide evenly among sheets of foil.
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 packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until vegetables are tender. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with feta cheese and parsley.
For more similar fantastic Braai Foil Pocket recipes click here! more recipes…
Ingredients:
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
Directions
Heat grill to high. Cut 4 sheets of foil about 25cm long.
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.
Fold foil packets crosswise over chicken and roll top and bottom edges to seal.
Grill until chicken is cooked through and vegetables are tender, 15 to 20 minutes.
