Foil-Packet Cooking
Foil-Packet Cooking

What is it?
With convenient preparation and effortless cleanup, foil packets offer a fun, alternative way to prepare meals. Using this technique allows food to gently steam in its own juices, locking in natural flavors.

The Technique
• Cut vegetables into thin or small pieces, and choose chicken or fish fillets of uniform size for even cooking.
• Include high-moisture vegetables like zucchini or tomatoes to ensure the protein stays tender and juicy.
• Blanch longer cooking vegetables such as potatoes, fennel, turnips and cabbage before adding to the packet.
• Toss vegetables with desired herbs, seasonings, wine and/or oil.
• Place food in center of a piece of heavy-duty aluminum foil sprayed with cooking spray. Fold and crimp the edges to seal tightly; leave room for heat circulation around the food.
• Use scissors to cut an ‘X’ in the top of the packet to let steam escape
before peeling back the foil.

Cook It
Whether cooking in- or outdoors, cook until the protein has reached a safe minimum internal temperature.
• Grill packets, covered, over medium heat for about 15 to 20 minutes (20 to 25 minutes if you don’t have a lid).
• Bake packets on a rimmed baking pan at 350° for about 15 to 20 minutes,.
• Cook outdoors in a 2-inch thick bed of coals that have burned down to gray, ashy embers (avoid cooking directly in the fire) about 20 minutes for vegetables, tofu or fish/seafood and 25 minutes for chicken, turning once.

For Inspiration
• Salmon with asparagus, lemon slices & dill
• Chicken with zucchini, onion & tomatoes
• Cajun shrimp with sausage, corn on the cob wheels & baby potatoes