Foil Wrapped Ginger Chicken Food

FOIL-WRAPPED GINGER CHICKEN

Steps:

• In a large bowl, combine soy sauce, brown sugar, dark soy sauce, and ginger. Add chicken, toss to coat, cover, and chill for at least 1 hour and up to overnight.
• Preheat oven to 375°. Lay out 8 pieces of aluminum foil, 6 to 8 inches long each. Put 1/8 of the marinated chicken in the middle of each. Top chicken with green onions and sprinkle with pepper. Fold 1 side of foil over the chicken to cover it, fold opposite side of foil over first fold, and then fold in each end once to seal and create a little packet.
• Lay packets on a foil- or parchment-lined rimmed baking sheet (packets will leak while cooking, and the marinade is difficult to clean up once it cooks onto a pan). Bake until chicken is cooked through and marinade is reduced and starting to caramelize in each packet, 45 to 60 minutes. Serve hot or warm.

FOIL-PACK GRILLED SWEET-AND-SPICY CHICKEN WINGS

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.

FOIL-BAKED CHICKEN

Steps:

• Cut chicken into 1-inch-square pieces. In a mixing bowl, combine cornstarch, soy sauce, hoisin sauce, sugar, cilantro, ginger and garlic. Add chicken and toss to coat. Refrigerate, covered, at least 30 minutes.
• Heat oven to 400 degrees F. Fold each piece of foil in half twice to make a 6-inch square. Place a spoonful of chicken in the center of each piece of foil, dividing it equally. Fold foil squares on the diagonal; fold edges to seal. Place on a nonstick baking sheet and bake 20 minutes, or until chicken is no longer pink in the center.

ASIAN STYLE PAPER WRAPPED CHICKEN

Steps:

• Mix soy sauce, green onion, hoisin sauce, vegetable oil, white wine, cornstarch, sugar, ginger, garlic, five-spice powder, salt, and black pepper in a large bowl. Stir chicken cubes into the sauce to coat; marinate in refrigerator for 2 hours.
• Place 1 to 2 chicken cubes onto a square of aluminum foil and fold the foil diagonally to make a triangle. Fold the edges over tightly several times, about 1/4 inch per fold, squeezing as much air as possible out of the packet. Repeat with remaining ingredients and foil.
• Pour 1 cup peanut oil, or as needed, into a heavy skillet (such as a cast-iron pan) to a depth of 1/2 inch; heat over medium heat until oil is shimmering.
• Gently lay the chicken packets, working in batches if necessary, into the hot oil and cook until chicken is no longer pink and the juices run clear (open a test packet to be sure), about 5 minutes per side. Drain packets on paper towels. Serve chicken in foil wrappers and let diners unwrap their own.

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.

FOIL WRAPPED CHICKEN - BAKED OR FRIED

Steps:

• Cut the chicken into coarse mince and playfully spank it with a mallet to tenderize. Say, "You've been a naughty little chicken!".
• Mix the marinade ingredients together, add chicken, and refrigerate for one hour. At the 45 minute mark, add the mushrooms and scallions.
• Cut paper or foil pieces into 6-inch squares.
• Paper-wrapped chicken is normally wrapped envelope style. Take a square of paper and lay it out in front of you. Add 2 of the chicken slices, 1 slice of mushroom, 2 slices of green onion and a coriander sprig (if desired) in the middle, being sure to keep the filling in the center and not near the edges.
• Bring the bottom flap up over the chicken. Fold the right side over toward the middle, then the left side, so that one is overlapping the other. Fold the top flap down, tucking it inside the opening to seal the package. It is very important to make sure the packets are well sealed so that no oil seeps inches.
• If using foil, fold in half diagonally to form a triangle, then crimp the open edges together.
• DEEP FRYING METHOD: Heat wok and add oil for deep-frying.
• When the oil is ready, slide the packages in, about 6 at a time so as not to overcrowd the wok. Deep-fry the packets, stirring occasionally, until the chicken is cooked through.
• Drain on paper towels. Continue deep-frying the rest of the packets.
• Serve the chicken packets on a large platter, garnished with greens if desired. Guests can open the packets with either chopsticks or their fingers, but be careful as they're hot inside.
• OVEN METHOD: Bake in a preheated 350 degree Fahrenheit (230 degrees Celsius) oven for 18 minutes. Cool slightly before serving.

CHINESE CHICKEN IN FOIL APPETIZERS

Steps:

• Cut chicken into 1"x1" pieces.
• Place in a shallow pan. Sprinkle green onions on top.
• Mix all marinade ingredients together and pour over chicken. Marinate for 2 hours at room temperature, or overnight in the refrigerator.
• Wrap each piece of chicken in a square of foil. Place in a single layer on a cookie sheet.
• Bake at 450º for 12 minutes.

NO-PEEK ORIENTAL FOIL-WRAPPED CHICKEN

Steps:

• Heat oven to 425 degrees.
• Run carrots under cold water to thaw.
• Drain well.
• Rinse chicken; pat dry.
• Place one chicken breast half in the center of an 18x12” piece of heavy foil.
• Repeat with remaining chicken and three additional foil pieces.
• Divide carrots, mushrooms, and sweet pepper strips evenly among foil pieces.
• Stir together hoisin sauce, garlic, ginger, and ground red pepper.
• Drizzle over chicken and vegetables.
• Bring up two opposite sides of foil and seal with a double fold.
• Fold remaining ends to completely enclose the chicken and vegetables, leaving space for steam to build.
• Repeat with each foil packet.
• Place on a 15x10x1” baking pan.
• Bake for 30 minutes or till chicken is tender and no longer pink.
• To serve, carefully open foil packets.
• Sprinkle with green onion.
• If desired,serve over rice.
• Spoon some of the cooking juices over all.
• This recipe can also be placed on your grill.
• Cook for 20- 30 minutes depending on how hot your grill is.

CHINESE FOIL WRAPPED CHICKEN

Steps:

• Remove skin if using thighs cut each thigh through the bone crosswise in half, if using boneless, cut boneless breast into 2-inch pieces for 16 pieces altogether (rinse and blot dry) trim scallions and cut each into (4)-2" sections.
• Combine the soy sauce, sugar, rice wine, garlic and 5 spice powder in a heavy saucepan and bring to boil over medium heat, continue boil until thick and syrupy, about 5 minutes, transfer mixture to a bowl and let cool to room temperature, add chicken pieces toss to coat thoroughly, and let marinate covered in the fridge for 2-4 hours.
• Preheat grill to high, cut 16 6-inch inch squares of aluminum foil; place foil (shiny side down) on your work surface.
• Drain the chicken, reserving the marinade, and place a piece, along with a piece of scallion in the center of foil, spoon a little marinade on top of chicken piece, then crinkle foil around chicken.
• (At this point chicken can wait 4-6 hours before grilling-fridge it until ready to cook).
• When ready to cook, arrange the little bundles on on the hot grate and grill turning with tongs until chicken is cooked through (4-8 minutes at most) to test doneness unwrap 1 of the bundles, the chicken should feel firm and hot to the touch (warn guests the chicken will be steamy and hot).

FOIL WRAPPED ORIENTAL CHICKEN

Steps:

• Preheat oven to 425 degrees.
• If carrots are still frozen, run under cold water to thaw.
• Rinse chicken and pat dry with a paper towel.
• Place one chicken breast in each foil bag along with baby carrots, mushrooms and red pepper strips.
• Divide evenly.
• In a small mixing bowl, blend together hoisin sauce, garlic, ginger and ground red pepper.
• Drizzle over chicken and vegetables.
• Close ends securely.
• Place each foil packet on a 15 x 10 x 1 inch baking pan.
• Bake for 30 minutes or until chicken is tender and no longer pink.
• To Serve: Carefully open end of foil packet to let steam escape.
• Place vegetables over cooked rice topped with sliced green onions.

FOIL WRAPPED CHICKEN

Steps:

• Rinse the chicken and pat dry with paper towel.
• Cut 4 10-inch squares of heavy duty foil.
• Pour 1 Tbs oil on each sheet of foil; spread to cover foil.
• Place chicken on foil squares.
• Sprinkle with salt, pepper and garlic powder Combine onion, green pepper, parsley, and tomatoes; toss.
• Spoon vegetable mixture evenly over the chicken.
• Fold and seal foil.
• Place foil packs on cooking sheet and bake at 425F for 40 minutes. Serve chicken from foil packets.
• Be careful when opening packets; steam is trapped inside.

SILVER-WRAPPED CHICKEN

Steps:

• Combine first 12 ingredients in large bowl and stir to blend. Add chicken and turn to coat. Cover and refrigerate overnight, stirring occasionally.
• Place 1 foil square on work surface with 1 corner pointing toward the edge. Place 1 chicken piece in center of foil. Drizzle with 1 teaspoon marinade. Fold bottom corner over chicken. Fold sides in. Lift section of foil containing chicken and fold upward, leaving top corner of foil exposed. Fold top corner into flap. Repeat with remaining chicken and foil. Discard remaining marinade.
• Pour oil into heavy large Dutch oven to depth of 6 inches. Heat to 350°F. Working in batches, carefully add chicken packages (oil will bubble vigorously) and fry until chicken is cooked through, about 8 minutes per batch. Using tongs transfer packages to paper towels and drain.
• Arrange packages on platter. Serve warm.