Easy Foil Packet Recipes | Robyns.World

Foil packet cooking is becoming a trend, again. Putting your ingredients in foil packets lets you pack in a ton of flavor and clean up is much easier. “En papillote”, which is French for “in parchment” is the style you are actually using when cooking in foil packets. The pouch that is formed allows steam to build up for cooking the ingredients which leave food very moist and the flavors of the seasonings really infused into the food.

13 Tips for Foil Packet Cooking

  1. A 12-inch square piece of foil is a good starting point, but you may need to adjust depending on the recipe. Allow for extra room around the ingredients for the heat to build up and cook the contents to perfection.
  2. Use heavy-duty foil to avoid tears or poor seals that can spill ingredients and precious seasonings and juices. I actually buy the giant roll of foil and Sam’s club and it lasts for what seems like forever.
  3. Spread foil on a flat surface and add a light nonstick spray, if needed.
  4. Place ingredients and seasonings in the center of the foil.
  5. Bring long sides of the foil together over the food. Pinch together and make 1/2-inch folds straight across at least twice for a strong seal. Remember to leave plenty of open space between the foil and food.
  6. Make 1/2-inch folds on each short end, folding toward food but leaving at least 1 1/2-2 inches between the seam and food.
  7. Handle pouch with care to avoid piercing or tearing, and always use tongs to remove pouches from heat.
  8. You can put the pouches on baking sheets for easier handling
  9. If you need to add liquid, try using ice cubes (made of water or stock) for easier handling when preparing the pouch
  10. Foil packets can be cooked in the oven or on a grill over indirect heat.
  11. Cutting a slit or opening up the pouch a bit at end of cooking time allows the cooking steam to escape and allows for more browning and a bit of crisping up.
  12. Consider adding a simple topping of some toasted breadcrumbs or nuts, fresh salsa, or fresh herbs on top for serving. This adds another texture and layer of flavor.
  13. For clean up, rinse off your foil and toss into the recycling bin.

The recipes below were provided by Nakano Rice Vinegars and Family Features. With no artificial preservatives, flavors or ingredients and no high-fructose corn syrup, Nakano(r) Rice Vinegars are the perfect solution for building better-for-you foil-packet meals. I’ve been using Nakano for years now and love that they have organic varieties and easy-to-read labels featuring real, recognizable ingredients. Find more inspired ideas for healthy meals at Mizkan.com/Recipes.

 

Gochujang-Glazed Chicken in Foil Packets

Gochujang-Glazed Chicken in Foil Packet

This recipe is really an entire meal in one since you have your chicken and veggies. You can use fresh cauliflower that you grate yourself into rice sized pieces but at your grocery store you probably will be able to find already “riced” cauliflower in the freezer section or the fresh prepared produce department.

Gochujang-Glazed Chicken in Foil Packet

Serves 4
Meal type Main Dish

Ingredients

  • 4 tablespoons Nakano Seasond Rice Vinegar - Roaster Garlic
  • 2 teaspoons gochujang (chile bean paste - look in Asian aisle at store for it)
  • 6 tablespoons maple syrup
  • 4 teaspoons soy sauce
  • 2 tablespoons olive oil
  • 2 teaspoons olive oil
  • 4 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 Medium chicken thighs (you can use chicken breast if you like, just adjust cooking time)
  • 4 cups fresh cauliflower, grated into rice sized pieces
  • 1 1/2 cup fresh scallions, sliced
  • 2 cups fresh sugar snap peas
  • 3 sprigs fresh cilantro, for garnish

Directions

Heat oven or grill to 375 F.

In large bowl, mix together vinegar, gochujang, maple syrup, soy sauce, olive oil, mustard, salt and pepper to form marinade. Dip chicken in marinade and toss lightly until coated.

Lightly oil foil pouch and layer base of pouch with cauliflower. Add scallions and sugar snap peas then place chicken on top. Carefully pour remaining marinade over pouch contents (ensuring that liquid stays inside foil).

Seal foil packet and bake or grill 30 minutes. Open foil to create 2-inch long vent then bake or grill another 15 minutes, or until completely cooked. Garnish with cilantro before serving.

Chef's tip: For best results and added flavor, marinate chicken 30 minutes before preparing pouches.

Substitutions: In place of gochujang, red pepper flake paste can be made by mixing 1 tablespoon red pepper flakes with a few dashes soy sauce and 1 dash sugar. Alternatively, substitute 2 teaspoons sriracha for gochujang.

Bartlett Pear and Oat Crisp in Foil Packets

Bartlett Pear and Oat Crisp in Foil Packet

Doesn’t this sound so yummy and comforting? Make sure you have some luscious vanilla ice cream or gelato to serve on top of your warm crisp. Some salted caramel sauce would also be amazing drizzled over the top.

Bartlett Pear and Oat Crisp in Foil Packet

Serves 4
Meal type Dessert

Ingredients

  • 4 cups fresh Bartlett pears, medium dice
  • 4 tablespoons Nakano Seasoned Rice Vinegar - Mango
  • 3/4 cups quick oats
  • 2/3 cups brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 6 tablespoons butter, diced into 1/4" squares
  • ice cream (optional)

Directions

Heat oven or grill to 375 F.

Toss pears in rice vinegar and set into lightly greased foil pouch.

Combine remaining ingredients in bowl and use two forks to combine ingredients until mixture becomes crumbly.

Pour mixture evenly over pears, seal pouch and bake 20 minutes.

Open top of foil and bake another 10 minutes, or until crisp and golden.

Chef's tips: For crispier crust, refrigerate crumbly mixture 30 minutes before baking. Serve with scoop of vanilla bean ice cream.

Mediterranean Vegetables in Foil Packets

Mediterranean Vegetables in Foil Packet

I really love veggies and this is a great mixture of vegetables that would be perfect as a side dish or even as a main dish for vegetarians. Adding some toasted bread crumbs or toasted and chopped nuts on the top when serving would add another great texture.

Mediterranean Vegetables in Foil Packet

Serves 4
Dietary Vegetarian
Meal type Main Dish, Side Dish

Ingredients

  • 3 tablespoons Nakano Organic Rice Vinegar - Seasoned
  • 1/4 cup olive oil
  • 1 teaspoon salt, plus extra to taste
  • 1/2 teaspoon pepper, plus extra to taste
  • 2 tablespoons fresh parsley, chopped
  • 3-4 cloves garlic, minced
  • 1 cup zucchini, sliced in planks about 1.5" long and .25" wide
  • 1 cup green pepper, cut into strips
  • 1 cup red pepper, cut into strips
  • 8 stalks asparagus
  • 1 Large portobello mushroom, cut into .5" squares
  • 1 cup eggplant, diced into .5" squares

Directions

Heat oven or grill to 375 F.

In large bowl, mix together rice vinegar, olive oil, salt, pepper, parsley and garlic to create marinade.

Clean vegetables then place them in marinade in small batches. Toss to coat then place in foil pouch. Pour remaining marinade over vegetables and seal pouch.

Bake in oven or over indirect heat on grill 25 minutes. Add salt and pepper, to taste, after removing pouch from heat.

Chef's tip: Open pouch after 20 minutes of cooking and allow vegetables to crisp slightly under direct heat for remaining 5 minutes.

#13688 Source: Nakano

Here are a few more images that are Pinterest friendly.

Bartlett Pear and Oat Crisp in Foil Packet Gochujang-Glazed Chicken in Foil Packet Mediterranean Vegetables in Foil Packets