Thursday, June 4, 2015

Friday Food: Tin-Foil Chicken

We went for simple and easy on this one.  It can be thrown together quickly, tweaked as you want to and still tastes fantastic.  The grill is the best way to cook this one but you could alter that as needed on the George Foreman or cooking it up in a skillet.  This makes a great juicy chicken.  Also fantastic if you want to throw it over some pasta or rice.

Tin Foil Chicken

Serves 2-3
-1 lb. boneless, skinless chicken breast or thigh meat, 
cut in large chunks.
-4 Tbsp. chopped ginger
-2 gloves garlic, chopped
-1 Tbsp. chopped cilantro
-2 Green onions, sliced thin
-1 tsp. soy sauce
-1 Tbsp. olive oil

Toss all ingredients in a large bowl. Spoon 2-3 tablespoons of liquid and 1-2 chunks of chicken into a 5x5 inch square of foil. Fold foil form corner to corner to create a triangle, then fold securely along each side. Continue making packets until all the chicken and liquid is used. Turn a gas barbecue to high heat and place packets directly on grill; you can also do this indoors using a grill pan. Flip packets after 6-7 minutes; each should take about 15 minutes to cook through. Packets are ready when they sizzle and juices bubble from the seams.

Nutrition Facts
-136 Calories
-14 g protein
-3 g carbs
-7 g fat
-0 g fiber
-0 g sugar
-360 g sodium

-360 g sodium

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