1 boneless chicken thigh/skinless chicken breast (or pre-marinated chicken) Garlic/herb seasoning (not needed if using pre-marinated chicken) 2 tbs ranch dressing 1-2 tbs water Onion or leek, thinly sliced 1 potato, thickly sliced ½ carrot, cut into thick sticks Handful of green beans Bacon or ham (optional) Black pepper Grated parmesan cheese
• You can cook these parcels over a fire, on a barbecue plate on top of your gas stove, or in the oven. • For each parcel you need one piece of heavy-duty foil (46 x 30cm) covered with cooking oil (if you don’t have heavy-duty foil, use two sheets of foil stacked on top of each other). • Place the chicken in the middle of the foil and sprinkle on some garlic/ herb seasoning. • In a bowl, mix the ranch dressing with the water and add the vegetables. Stir to combine. • Spoon the vegetables over the chicken and pour the dressing mix on top.
• Sprinkle with parmesan cheese (as little or as much as you want). • Seal the foil edges and cook over the fire/grill/barbecue plate. • Rotate the packets every five minutes to prevent the bottom from burning. Cook for approximately 20 minutes (the length of time will depend on the thickness of the chicken). • Don’t have the fire too hot or you’ll burn the bottom of the chicken/ veggies. It’s best to cook it longer and slower. • Fold back the foil to allow steam to escape. Then test the chicken and veggies to see if they are done. Reseal if they need a little more time. • Don’t flip over as you’ll lose all the lovely juices. • To serve, simply open the foil packet and eat.
DON’T cut the vegetables too thick or they’ll take longer to cook than the chicken. However, if you cut the veggies too small they’ll turn to mush. The quantity (and type) of vegetables you put into each parcel is up to you.
If using a barbecue that has a lid, close it, as it will keep in all the heat and cook the packets more evenly.
To make a foil packet, lay a large sheet of heavy-duty foil (or a double layer of regular foil) on a flat surface, then spray the surface with oil.
Next, put the ingredients in the centre of the foil and bring the short ends of the foil together, leaving some room in the packets for the steam. Fold twice and pinch the seams tightly to keep the steam from escaping.
THE Food Network is a huge website with a plethora of recipes.
They even have a page called ‘50 Things to Grill in Foil’. Check it out: www.foodnetwork.com.