Teriyaki Chicken Foil Packs Recipes

5-INGREDIENT TERIYAKI CHICKEN

Steps:

• Heat oven to 350°F
• Peel and mince garlic.
• Mix soy sauce, brown sugar, garlic and ginger until sugar has dissolved. Put chicken in 9x13 pan and pour teriyaki sauce over it. Cover tightly with foil and bake for at least one hour or until chicken is cooked through. I bake it for about 2 1/2 hours and the chicken is falling off the bone! I usually double the sauce for extra on rice.
• *This is even better if you marinate the chicken for at least 2 hours in the sauce before cooking - especially before grilling.
• **If cooking in an electric roaster, make sure you have enough sauce to cover chicken. Bake covered at 325°F for about 4 hours.

MAKE-AHEAD HAWAIIAN CHICKEN PACKETS FOR CAMPING (LOW FAT)

Steps:

• Prepare 8 pieces of heavy-duty foil.
• Place 1 chicken breast over the foil then season with black pepper on both sides.
• Coat the breast with 1/4 cup teriyaki sauce (turn the breast to coat with the sauce).
• Continue with the remaining 7 breasts.
• Divide equal amounts of green and red bell pepper slices, chopped onions and pineapple tidbits on and around each breast.
• Close the foil very tightly and seal into "packets".
• Refrigerate for up to 48 hours.
• When ready to grill, punch a couple of small holes in the TOP each packet to allow steam to escape.
• Place on grill and cook for about 20 minutes or until the chicken is cooked (you might want to remove one packet if the chicken is cooked as cooking times will vary slightly depending on how large the breasts are).

FOIL-WRAPPED TERIYAKI CHICKEN WITH SCALLIONS AND LEMON

Steps:

• Get ready: Arrange 2 shelves in the upper and lower middle areas of the oven at a fair distance from one another; the foil-enveloped chicken will need some room to puff and expand as it cooks. Preheat the oven to 400 degrees F.
• Make the teriyaki: In a medium bowl, whisk together the garlic, teriyaki sauce, rice wine vinegar, ginger, mustard and black pepper.
• Wrap the chicken and vegetables: Spread two 12-inch layers of tinfoil on a flat surface. Fold each piece of foil in half. Open the foil at the seam and use 1 tablespoon of the butter to grease the middle of each. Place the scallions, zucchini and lemon slices in the middle of each. Season the chicken with salt on both sides. Place the chicken in the middle on top of the vegetables. Top with more lemon slices and scallions.
• Fold the two sides of each foil towards the chicken so it is like a large envelope with sealed sides and only the top part is open. There should be enough room left around the sides to allow for the steam to build up as it cooks, like a loose envelope around it. Spoon half of the teriyaki sauce in each of the packets. Close the tops and fold them down 3 to 4 times to ensure they're closed, leaving a little room between the chicken and the foil.
• Cook and serve: Place the chicken on a baking sheet, place in the lower rack of the oven and cook, undisturbed, until the "envelopes" begin to puff, 22 to 25 minutes. Remove from the oven and poke a thermometer in the center of the chicken breasts to assure they are cooked; they should register 165 degrees F. If not, cook a few minutes more. Remove from the oven, cut open the foil packets and dig in.