Grilled Sweet Sour Packets Recipes

Steps:

• Heat gas or charcoal grill. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray.
• On one side of each foil piece, place 1 chicken breast. Top each with 1 tablespoon sweet-and-sour sauce and one-fourth of the pineapple, bell pepper and onion. Top with remaining sauce.
• Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for heat expansion.
• When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill.
• Cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F).
• Place packets on plates. Cut large X across top of each packet; fold back foil. Top with chow mein noodles if desired.

Steps:

• Combine brown sugar, oil, vinegar, mustard, lime juice, lemon juice, garlic, seasoned salt, and pepper in a medium bowl and mix well.
• Place chicken in a glass or ceramic bowl and cover with sauce. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours or overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Heat gas or charcoal grill.
• Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray.
• On one side of each foil piece, place 1 chicken breast.
• Top each with 1 tablespoon sweet-and-sour sauce and one-fourth of the pineapple, bell pepper and onion.
• Top with remaining sauce.
• Fold foil over chicken and vegetables so edges meet.
• Seal edges, making tight 1/2-inch fold; fold again.
• Allow space on sides for heat expansion.
• When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill.
• Cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F).
• Place packets on plates.
• Cut large X across top of each packet; fold back foil.
• Top with chow mein noodles.

Steps:

• Whisk together the chili powder, sugar, chipotle powder, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl to make a dry spice rub. Place the wings in a large bowl, toss with the oil, and sprinkle with the dry spice rub. Toss the wings to evenly coat, cover with plastic wrap and refrigerate for at least 1 hour and up to 2 hours.
• Prepare a grill for high heat.
• Tear off four 18-by-18-inch sheets of heavy duty non-stick aluminum foil. Remove the wings from the bowl, making sure to leave any excess liquid behind. Divide the wings among the foil pieces, centering them on each piece in a single layer. Sprinkle the wings with a generous pinch of salt and pepper. Bring two opposite ends of the foil together and fold twice to seal, then fold in the other sides to create leak-proof packets. Grill over high heat, turning once, until the wings are cooked through, about 25 minutes. Carefully open the packets (hot steam will escape). Scatter the cilantro over the tops and serve with the lime wedges.

Steps:

• In a small saucepan warm the peanut oil over medium heat. Add the ginger and garlic; cook until golden brown, 1 to 2 minutes, stirring frequently. Add the marmalade, rice vinegar,Dijon mustard and fish sauce; stir until the marmalade has melted. Remove the saucepan from the heat and set aside at room temperature. (Can make the sauce ahead of time and warm up over medium heat before serving.).
• In a large bowl mix the oil, salt, chile powder, paprika, and pepper. Add the shrimp to the bowl and mix thoroughly to coat the shrimp evenly.
• With the lid closed, grill the shrimp over High heat (500° to 550°F) until they are just opaque in the center and firm to the touch, 5 to 7 minutes, turning once. Serve warm with as much sauce as you like drizzled over the top, serve extra sauce on the side.

Steps:

• Put pork chops on a plate; drizzle with oil; season generously with salt and pepper; let sit for 30 minutes.
• Meanwhile, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high heat. Combine vinegar and honey in a 1-qt. saucepan and cook over medium heat until reduced to 1/4 cup. Stir in butter and rosemary and set aside.
• Put pork chops on grill and cook, occasionally turning and basting with balsamic mixture, until browned and cooked through, 12-14 minutes. Transfer to a platter and let sit for 5 minutes before serving.