Grilled Sweet And Sour Chicken Packs Food

GRILLED SWEET AND SOUR CHICKEN FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray.
• On one side of each foil piece, place 1 chicken breast. Top each with 1 tablespoon sweet-and-sour sauce and one-fourth of the pineapple, bell pepper and onion. Top with remaining sauce.
• Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for heat expansion.
• When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (165°F). Place packets on plates. Cut large X across top of each packet; fold back foil. Top with chow mein noodles.

GRILLED SWEET-AND-SOUR CHICKEN PACKETS

Steps:

• Heat gas or charcoal grill. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray.
• On one side of each foil piece, place 1 chicken breast. Top each with 1 tablespoon sweet-and-sour sauce and one-fourth of the pineapple, bell pepper and onion. Top with remaining sauce.
• Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for heat expansion.
• When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill.
• Cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F).
• Place packets on plates. Cut large X across top of each packet; fold back foil. Top with chow mein noodles if desired.

SWEET AND SOUR CHICKEN

Steps:

• Heat the grill to high. Place the vinegars, soy sauce, pineapple juice, sugar, jalapeno and ginger in a medium saucepan and cook over high heat until reduced by half, stirring occasionally. If the sauce becomes too thick, thin with a little bit of water.
• Strain the sauce through a strainer into a bowl. Briefly saute the red and yellow pepper in canola oil and then stir in the sauce along with the snow peas, mint and cilantro and season with salt and pepper.
• Brush the chicken on both sides with the oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through, about 8 minutes, while also brushing with any remaining glaze. Place the rice on a large plate. Remove the chicken from the grill/ and immediately drizzle with the sauce.

GRILLED SWEET AND SOUR CHICKEN

Steps:

• For the chicken, prepare the brine by whisking together the water, salt, brown sugar and soy sauce in a large bowl until the sugar and salt are mostly dissolved.
• Cut each chicken breast into 2-inch strips (so about two strips per chicken breasts, depending on the size of the chicken breasts) and submerge all the chicken pieces fully in the brine mixture. Cover the bowl and refrigerate for at least two hours (or up to four hours). Any longer than four hours and the chicken may be too salty.
• For the sauce, whisk together all the sauce ingredients in a medium saucepan and bring the mixture to a simmer over medium-low heat. Let the sauce simmer for about 15 minutes to reduce and thicken slightly (can simmer longer for a thicker sauce), stirring occasionally. There may be a strong vinegar smell as the sauce simmers and the vinegar evaporates - that's completely normal (and the sauce will not taste overly vinegary).
• Preheat grill to medium heat (on my pellet grill, I preheat to 350 degrees for this recipe). Remove the chicken from the brine and pat dry with paper towels. Discard the brine.
• Grill the chicken, turning once, until an instant-read thermometer registers 165 degrees F (exact cooking time will depend on what type of grill you have; it takes about 15 minutes total on my pellet grill for thin cut chicken at this temperature). During the last two minutes of grilling brush the chicken liberally with the prepared sweet and sour sauce.
• Remove the chicken from the grill to a serving platter and drizzle with remaining sauce OR serve the sweet and sour sauce on the side.

GRILLED SWEET & SOUR PACKETS

Steps:

• Heat gas or charcoal grill.
• Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray.
• On one side of each foil piece, place 1 chicken breast.
• Top each with 1 tablespoon sweet-and-sour sauce and one-fourth of the pineapple, bell pepper and onion.
• Top with remaining sauce.
• Fold foil over chicken and vegetables so edges meet.
• Seal edges, making tight 1/2-inch fold; fold again.
• Allow space on sides for heat expansion.
• When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill.
• Cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F).
• Place packets on plates.
• Cut large X across top of each packet; fold back foil.
• Top with chow mein noodles.

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.

GRILLED SWEET AND SOUR CHICKEN WINGS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Wash chicken wings and pat dry. Sprinkle lightly with garlic powder and cayenne pepper.
• Cook on the preheated grill, turning every few minutes, until crispy on the outside and no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• While the wings are grilling, whisk sugar, vinegar, chicken broth, ketchup, and soy sauce together in a large saucepan over medium-high heat. Bring to a boil. Cook until sauce is rendered to 1/2 of the original volume.
• Preheat the oven to 400 degrees F (200 degrees C).
• Place wings in a large baking dish and drizzle sauce over top.
• Bake in the preheated oven until flavors have intermingled, 10 to 15 minutes.

GRILLED SWEET AND SOUR CHICKEN THIGHS

Steps:

• Mix pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and crushed red pepper together in a glass or ceramic bowl; reserve 1 cup in a separate container for basting. Add chicken to the remainder and marinate, covered, in the refrigerator, for 3 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from the refrigerator and discard used marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, basting frequently with reserved 1 cup marinade mixture, 7 to 10 minutes per side. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C). Sprinkle with green onions.

SWEET AND SOUR CHICKEN PACKS

Steps:

• 1. Heat gas or charcoal grill. Cut four 18x12 in pieces of heavy duty foil; spray with cooking spray
• 2. On one side of each foil piece, place 1 hicken breat. Top each with 1 tablespoon swwet and sour sauce and one fourth of the pineapple, bell pepper and onion. Top with remaining sauce. Fold foild over chicken and vegetables so edges meat. Seal edges, making tight 1/2 in fold; fold again. Allow space on sides for heat expansion.
• 3. When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 15-20 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickeest part is cut (170 F).
• 4. Place packets on plates. Cut large X across top of each packet; fold back foil. Enjoy!

SWEET AND SOUR MARINADE FOR GRILLED CHICKEN

Steps:

• Put all ingredients into a jar, close tightly, shake well.
• Use this to marinate chicken for 2-4 hours.
• Cook chicken on the grill.

SWEET AND SOUR GRILLED CHICKEN

Steps:

• Rinse chicken and pat dry.
• Place in a medium size shallow dish.
• In a small saucepan; blend honey, lemon juice, Worcestershire sauce, mustard, wine, basil, and red pepper sauce.
• Stir until warm over low heat, pour over chicken.
• Cover and marinate in the refrigerator at least 1 hour.
• Remove chicken from marinade, reserving the marinade.
• Place chicken on a hot grill 3 to 4 inches from the coals.
• Cook 30 to 40 minutes or until tender; turning and brushing with marinade, occasionally.
• Serve immediately.

SPICY SWEET-AND-SOUR GRILLED CHICKEN

Steps:

• Stir together water and tomato paste in a 2 1/2- to 3-quart heavy saucepan until smooth, then stir in remaining sauce ingredients. Bring mixture to a boil, stirring, then reduce heat and briskly simmer, stirring occasionally, until sauce is reduced to 2 1/4 cups, 50 to 60 minutes. Stir frequently toward end of cooking to prevent sticking. Reserve 1 cup sauce for serving.
• Prepare grill for indirect-heat grilling over medium-hot charcoal (medium-high heat for gas grills; see Grilling Procedure ).
• Pat chicken dry (do not season with salt and pepper). Lightly oil grill rack and place chicken, skin side down, on area with no coals underneath (over turned-off burner if using gas). Grill, covered, turning once, until chicken registers 165°F, 22 to 25 minutes. (Chicken may appear pale; no cause for worry.)
• Brush generously all over with some of sauce, then move chicken directly over coals (turned-on burners if using gas). Grill chicken, covered, turning and moving to area with no coals or heat underneath if flare-ups occur, until browned, 3 to 5 minutes more. (Add more charcoal during grilling if necessary to maintain heat.)
• Serve chicken with reserved sauce.