Foil Packet Meal on the Grill; Lemon Chicken, Potatoes and Baked Apples!

CHICOPEE, Mass. (Mass Appeal) – There’s a lot more to aluminum foil than you think! You can use it to cook an entire meal, including dessert, right on your grill! Personal Chef Bill Collins from ChefBill.com, showed us how to make a complete foil packet meal!

Foil Pack Baked Apples

Ingredients:
4 apples (tart ones, such as Granny Smith or sweeter ones, like Golden Delicious)
¼ cup chopped walnuts or pecans
¼ cup brown sugar, packed
2 tablespoons raisins
1 teaspoon cinnamon
½ teaspoon salt
1 tablespoon butter, divided into four equal slices
4 pieces heavy duty aluminum foil, at least 12″ x 12″

Directions:
Heat the grill to a medium temperature (approximately 350º-375F)
1. With a paring knife, carefully cut around the apples’ cores. Leave about 1/4 inch at the bottom.
2. Butter or spray the pieces of foil, and place each apple in the middle of the foil.
3. In a bowl, combine the nuts, sugar, raisins, cinnamon, and salt.
4. Spoon the nut mixture into the hollowed cores of the apples. Gently pack in any that might be left over
5. Add ½ tablespoon of butter to the top of each apple.
6. Fold up the edges of the foil around the apples and seal them tightly.
7. Place the four foil packs on top of the heated grill racks. The apples will cook in 20-25 minutes. Open one of the packs to see if the apples are done. If not, wrap new foil around the pack and return it to the grill for a few more minutes.
8. Serve immediately, with ice cream or freshly whipped cream
Foil Pack Roasted Potatoes

Ingredients:
4 medium russet or red potatoes, scrubbed but not peeled
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
1 teaspoon paprika
4 pieces heavy duty aluminum foil, at least 18″ x 12″

Directions:
Heat the grill to a medium-high temperature (approximately 375º-425ºF)
1. If the potatoes are wet, dry them. Cut them into ½” cubes, and place in a bowl. Add the oil, salt, pepper, and paprika.
2. Evenly distribute the potatoes onto the four pieces of foil
3. To close the foil, fold the longer side over the potatoes until it’s even with the other side. Carefully fold over each of the three open sides of foil, and seal them by folding them together at least 2-3 times.
4. Place the four foil packs on top of the heated grill racks. The potatoes will cook in 20-25 minutes. Open one of the packs to see if the potatoes are done. If not, wrap new foil around the pack and return it to the grill for a few more minutes.
5. Serve immediately.

NOTES: you can add other things to the packs before cooking, including peppers, onions, herbs, and much more.

Lemon Garlic Chicken Foil Pack

Ingredients:
3 lemons
1 ½ pounds chicken thighs (approximately 8 pieces)
3 cloves of garlic, peeled and minced
½ cup (approximately) white wine or water
salt and pepper
3 scallions, sliced
parmesan cheese (for grating)
4 pieces heavy duty aluminum foil, at least 18″ x 12″

Directions:
Heat the grill to a medium-high temperature (approximately 375º-425ºF)
1. Cut the three lemons in half. Cut four thin (approximately ¼”) lemon slices and set the remaining lemon aside
2. Place the chicken onto the four pieces of foil. Evenly spread the garlic over the chicken, and sprinkle generously with salt and pepper.
3. Squirt the lemon juice over the chicken, and evenly pour the wine over all of the chicken. Place a lemon slice on the chicken in each pack.
4. To close the foil, fold the longer side over the chicken until it’s even with the other side. Carefully fold over each of the three open sides of foil, and seal them by folding them together at least 2-3 times.
5. Place the four foil packs on top of the heated grill racks. The chicken will cook in 20-25 minutes. Open one of the packs to see if the chicken is done. If not, wrap new foil around the pack and return it to the grill for a few more minutes.
6. Garnish with grated parmesan cheese and sliced scallions, and serve immediately.

NOTES: you can add other things to the packs before cooking, including artichokes, fresh rosemary, capers, roasted peppers, onion, and much more

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