Chicken Or Salmon Foil Packs Recipes

ASIAN SALMON FOIL-PACK DINNER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a sheet of aluminum foil on a flat work area.
• Set salmon filet in the middle of the foil. Whisk honey, garlic, soy sauce, rice vinegar, sriracha sauce, sesame oil, and ginger paste together in a small bowl. Pour mixture over salmon.
• Mix together snap peas, mushrooms, and sweet chili sauce in a separate bowl. Scatter the veggies around the salmon. Fold foil over to create a sealed packet.
• Bake in the preheated oven until salmon flakes easily with a fork, about 25 minutes. Carefully unseal the packet to expose the salmon, and broil on low until glaze is browned, about 5 minutes.

CHICKEN OR SALMON FOIL PACKS

Steps:

• Preheat oven to 450 degrees if cooking in an oven.
• For campers, prepare beforehand and pack in ice.
• Combine soy sauce, ginger and garlic in a bowl.
• Tear off 2 sheets of foil measuring 12 x 18 inches each. Place one chicken breast in the center of each sheet of foil wrap. Cut two small slits in each chicken breast.
• Add vegetables. Drizzle the ginger-garlic-soy mixture over the chicken and vegetables.
• Bring up the sides of the foil and turn over the top edge twice. Seal the ends, leaving enough room inside the packets for air to circulate.
• Place on a cookie sheet and cook for 20 minutes or until the internal temperature of the chicken reaches a minimum of 165 degrees.
• OR place on fire coals. Cook for 20 minutes, turning every 3-4 minutes.

FOIL-PACKET SALMON WITH MUSHROOMS AND SPINACH

Steps:

• Lay out four 18-inch-long sheets of heavy-duty foil. Mound 1/2 cup mushrooms and 1 cup spinach in the center of each; season with salt and pepper. Top each with a salmon fillet, season with salt and pepper and drizzle with olive oil. Drizzle each with 1 tablespoon wine (or water). Bring the short ends of the foil together and fold twice to seal; fold in the sides to form a packet, leaving room inside for steam.
• Preheat a grill to medium high. Grill the foil packets until the fish is just cooked through, 10 to 12 minutes. (Alternatively, you can bake the foil packets in a 450˚ F oven until the fish is just cooked through, 12 to 15 minutes.) Let the packets sit 5 minutes.
• Meanwhile, combine the butter, scallions, ginger, sesame oil and 1/4 teaspoon salt in a mini food processor. Pulse until smooth. Carefully open the foil packets. Top with the flavored butter.

FOIL PACK TACO CHICKEN DINNER

Steps:

• Preheat oven to 400 degrees. Sprinkle taco seasoning mix evenly over chicken, set aside. Using four large sheets of aluminum foil; place 1/2 cup of potatoes on center of each sheet. Layer one chicken breast, 1/4 cup of cheese and 2 tablespoons of salsa on each pile of potatoes.
• Bring up sides of foil. Double fold top and ends to seal each packet, leaving room for heat to circulate inside. Place each packet, in single layer, on a 15x10x1-inch baking pan.
• Bake for approximately 25 minutes or until chicken is cooked through, no pink juices, and potatoes are fork tender. Remove the packets from oven and let stand for 5 minutes.
• Using a sharp knife, cut slits in each foil packet to release steam before opening. To serve, place one packet on each of 4 plates and top with sour cream.

MEDITERRANEAN SALMON FOIL PACKETS

Steps:

• Prepare outdoor grill for covered direct grilling over medium-high heat.
• Trim ends from yellow squash and zucchini. With vegetable peeler, peel squash and zucchini lengthwise into long thin ribbons.
• Transfer ribbons to a foil cooking bag. (Or, place two 30" by 18" sheets heavy-duty foil on work surface to make a double thickness.).
• Sprinkle tomatoes, olives, basil, oil, and 1/2 teaspoon salt over squash and zucchini ribbons. Sprinkle lemon peel and remaining 1/4 teaspoon salt over salmon.
• Place salmon on top of squash mixture; seal bag. (Or, if using foil, bring long sides of foil up and over salmon; fold several times to seal well, then fold in ends to seal tightly.).
• Place foil packet on grill rack. Cover grill and cook 12 minutes.
• When salmon is done, cut an X in top of foil packet to let steam escape, then carefully pull back foil to open.
• Slide vegetables and salmon onto 4 dinner plates to serve. Top with feta cheese as desired.