Barbecued Chicken In Foil Recipes

Steps:

• In a saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Place 2 pieces of chicken in the center of each piece of foil; fold up edges to hold sauce. Sprinkle chicken with salt and pepper. Spoon sauce over chicken. Bring opposite long edges of foil together over the top and fold down several times. Fold the short ends toward the chicken and crimp tightly to prevent leaks. , Place packets on a baking sheet. Bake at 350° for 1 hour. Carefully open packets and turn down foil. Broil chicken for 5 minutes or until browned.

Steps:

• Tear off 4 (18 x 12 inch) sheets of aluminum foil; lightly grease 1 side of each sheet.
• Place 2 chicken leggs and 1 ear of corn in center on greased side of each foil sheet. Sprinkle evenly with salt and pepper; drizzle corn evenly with butter. Spoon barbecue sauce evenly over chicken; top evenly with beans.
• Bring together 2 sides of each foil sheet over ingredients, and double fold with about 1 inch wide folds. Double fold each end to form a packet, leaving room for heat circulation inside packet. Place packets on a baking sheet.
• Bake at 450F for 40 minutes. carefully open packets to prevent burns from hot steam, (open with open end away from you). Serve with desired toppings.

Steps:

• Heat grill to medium-high heat.
• Place 1 chicken breast on each of 4 large sheets heavy-duty foil; top with remaining ingredients.
• Fold to make 4 packets.
• Grill 12 to 15 min. or until chicken is done (165°F). Cut slits in foil to release steam before opening packets.

Steps:

• Preheat an outdoor grill for medium-high heat.
• Stir together the vegetable oil, cider vinegar, garlic powder, black pepper, salt, basil, and thyme in a bowl; set aside.
• Lay out 4 12x12 inch squares of aluminum foil. Place 1 chicken breast in the center of each square, top with potatoes, onions, bell peppers, and mushrooms. Ladle 1/4 of the sauce on each and fold the foil around the ingredients to form four sealed packets.
• Grill the packets on the preheated grill for 30 to 40 minutes, until the internal temperature of the chicken breasts reaches 170 degrees F (75 degrees C).

Steps:

• Preheat grill to high heat.
• Drain juice from pineapple slices into a small mixing bowl.
• Whisk in barbecue sauce, minced garlic, and soy sauce; set aside.
• Place 6 pieces of foil (approx. 12"x18") on a clean working surface and spray with nonstick cooking spray.
• Place a chicken breast in the center of each piece of foil.
• Divide pineapple slices, peppers and green onions evenly on top of each chicken breast.
• Season with salt and pepper, to taste.
• Reserve 1/2 cup barbecue pineapple sauce; set aside.
• Drizzle remaining barbecue sauce evenly over foil packs.
• Fold the ends of the foil together and seal open ends closed tightly.
• Place foil packs on the grill and close lid.
• Cook for 15-20 minutes, turning over halfway through, until chicken is cooked through and peppers are tender.
• Carefully open foil packs and serve with reserved barbecue sauce, if desired.

Steps:

• On four large sheets on aluminum foil, place 4 slices of bacon in the center of each.
• Evenly divide onion slices, and neatly place on top of the bacon slices (add jalapenos and/or mushrooms on top of the onions).
• Place the large chicken pieces on top of the onions (and other vegetables) and add salt, pepper and garlic.
• Smother chicken in sweet baby ray's barbecue sauce (1/4 cup to each chicken thigh--- add more if desired).
• Wrap chicken in tight foil packets; double wrap for extra support.
• Place wrapped packets on hot coals; Cook for one hour, turning over ever 25 minutes.
• Let sit for 10 minutes once you remove from grill (be very careful when opening-- very hot!).