Tag: foil packet

Sriracha Honey Wings Braai Foil Pack

Ingredients

  • 1 tbsp. sriracha
  • 1/2 tbsp. honey
  • 1/2 tbsp. soy sauce
  • 1/2 tbsp. rice vinegar
  • 1 tsp. sesame oil
  • 1 tsp. sesame seeds
  • 10 split chicken wings
  • 1 green onion, thinly sliced for garnish
  1. Tear 2 pieces of foil that are about 12-inch by 8-inch and stack them on top of each other.
  2. Step 2Combine all ingredients except for chicken and green onion in zip-lock bag.
  3. When fully combined, toss chicken in and allow to marinate for 30 minutes in fridge.
  4. 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.
  5. Remove packet from grill and pierce with knife or fork to allow steam to escape. Unfold packet, garnish with green onion and enjoy.

Hawaiian Chicken Braai Foil Packs

For more similar delicious braai recipes click here! more recipes…

Ingredients

  • 1 c.classic BBQ sauce
  • 1/4 c.reduced-sodium soy sauce
  • 1/4 c.extra-virgin olive oil
  • 1/4 c.chopped cilantro, divided
  • 1/4 c.sliced onions, divided
  • 2 tbsp.lemon juice
  • 1 tbsp.smoked paprika
  • 2 tbsp.grated fresh ginger, from a 1″ piece
  • 1clove garlic, minced
  • Kosher salt
  • 1 tbsp.freshly ground black pepper, divided
  • 1red bell pepper, stem and seeds removed, sliced 1″ thick
  • 1red onion, halved and sliced 1″ thick
  • 2 c.cubed fresh pineapple
  • 4boneless, skinless chicken breasts (2 to 3 pounds total)

Directions

  1. 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.
  2. 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.
  3. 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°.
  4. 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.

Grilled Honey-Chipotle Salmon Foil Packets

Ingredients

  • 4 tbsp.butter, melted
  • 2 tbsp.honey
  • 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
  • 1/4 c. packed basil leaves, torn
  • Lime wedges, for serving

Directions

  1. Heat grill to medium-high. In a small bowl, whisk butter, honey, chipotle chili powder, garlic, and ½ teaspoon salt; set aside.
  2. Season both sides of salmon with ¾ teaspoon salt.
  3. In a medium bowl, toss zucchini, summer squash, and red onion with ¼ teaspoon salt.
  4. Lay four 12”-by-16” pieces of foil on a flat surface.
  5. Divide vegetable mixture between foil packets, filling up half of the center of each piece of foil. Arrange salmon next to vegetables.
  6. 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.
  7. 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.
WP Twitter Auto Publish Powered By : XYZScripts.com