Foil Dinners For Fall; This Weeks Suggestions JUST KEEP SCROLLING…

These easy dinners are quick for the working parent, single person, they can all be made on the grille, campfire or oven-ready at 400 degrees. Prepare them at home and then leave them in the cooler until we are ready to cook if camping. You can use any combination of meat and vegetables that you like. Do not try to use less olive oil or foil, or your dinner will burn. Be careful when opening foil, as steam will have formed inside and can burn you. Suggest ¼ Pound (4 Oz) patties if using hamburger.

Foil Chicken

Ingredients

½ Cup Vegetable Oil

¼ Cup Cider Vinegar

1 Tablespoon Garlic Powder

1 Teaspoon Ground Black Pepper

½ Teaspoon Kosher Salt

½ Teaspoon Dried Basil

½ Teaspoon Dried Thyme

4 Skinless, Boneless Chicken Breast Halves

4 Large Potatoes, Peeled And Cut Into 1/4-Inch Slices

2 Large Onions, Cut Into 1/4 Inch Thick Slices

2 Large Green Bell Pepper, Cut Into 1/4 Inch Strips

3 Cups Sliced Cremini Mushrooms

Directions

Step 1 Preheat an outdoor grill for medium-high heat.

Step 2 Stir together the vegetable oil, cider vinegar, garlic powder, black pepper, salt, basil, and thyme in a bowl; set aside.

Step 3 Lay out 4 12×12 inch squares of aluminum foil. Place 1 chicken breast in the center of each square, top with potatoes, onions, bell peppers, and mushrooms. Ladle 1/4 of the sauce on each and fold the foil around the ingredients to form four sealed packets.

Step 4 Grill the packets on the preheated grill for 30 to 40 minutes, until the internal temperature of the chicken breasts reaches 170 degrees F (75 degrees C). 4 Servings

Foil Meat and Veggies

Ingredients

1 Pound Skinless, Boneless Chicken Breast Meat – Cubed

2 Onions, Diced

1 (8 Ounce) Package Sliced Fresh Cremini Mushrooms

1 Yellow Bell Pepper, Seeded And Sliced Into Strips (Optional)

1 Red Bell Pepper, Seeded And Sliced Into Strips

4 Cloves Garlic, Minced

4 Small Potatoes, Cubed

¼ Cup Olive Oil

1 Lemon, Juiced

Directions

Step 1 Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.

Step 2 Combine chicken, onion, mushrooms, peppers, garlic, and potatoes in a large bowl or a large resealable plastic bag. Pour in olive oil and lemon juice and toss to coat.

Step 3 Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil and roll up the edges tightly. Double wrap each packet with another sheet of foil.

Step 4 Cook over the preheated coals until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). 4 Servings

Island Chicken

Ingredients

4 Skinless, Boneless Chicken Breast Halves

1 Cup Bottled Hoisin Sauce Or Marinade

1 Green Bell Pepper, Seeded And Sliced Into Strips (Optional)

1 Red Bell Pepper, Seeded And Sliced Into Strips

1 Onion, Chopped

1 (20 Ounce) Can Pineapple Chunks, Drained

Directions

Step 1 Preheat a grill for medium-high heat.

Step 2 Lay out four squares of aluminum foil. Place one piece of chicken in the center of each square. Pour the teriyaki sauce over them, turning to coat. Distribute equal amounts of the green and red peppers, onion and pineapple chunks among the chicken pieces. Fold the foil up and seal tightly into packets.

Step 3 Place the packets on the grill, and cook for about 20 minutes, or until chicken is no longer pink and juices run clear. I like to take one packet off the grill and check it before removing them all. Serves 4

Foil Chicken with Beans and Corn

Ingredients

8 chicken thighs; skinless

4 small ears corn

1 teaspoon Kosher salt

½ teaspoon ground black pepper

3 tablespoons butter, melted

½ cup BBQ sauce

1 (15 ounce) can pinto beans

Directions

Step 1 Preheat oven to 450 degrees F (230 degrees C).

Step 2 Lightly grease 4 large sheets of aluminum foil, about 12×18 inches.

Step 3 Arrange 2 chicken drumsticks and an ear of corn in the center of each sheet of foil. Season with salt and black pepper.

Step 4 Drizzle corn with melted butter.

Step 5 Spoon BBQ sauce over chicken.

Step 6Divide pinto beans evenly over each portion.

Step 7 Fold the foil around the chicken and corn and loosely seal the edges. Transfer foil packets to a baking dish.

Step 8 Bake chicken until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). 4 Servings

Chicken Thigh Bake

Ingredients

½ Cup Soy Sauce

⅓ Cup Brown Sugar

¼ Cup Peanut Butter

5 Tablespoons Hoisin Sauce

2 Tablespoons Minced Fresh Ginger Root

2 Tablespoons Minced Fresh Garlic

2 Tablespoons Chile-Garlic

2 Tablespoons Cornstarch

12 Boneless, Skinless Chicken Thighs, Cut Into Bite-Sized Cubes

¼ Cup Chopped Fresh Cilantro, Or To Taste (Optional)

Directions

Step 1 Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container. Mix well. Stir in cornstarch. Add chicken to marinade, cover, and refrigerate for at least 30 minutes.

Step 2 Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of foil large enough to envelop the chicken.

Step 3 Spread chicken evenly over the bottom layer of foil. Top with the marinade, fold the upper layer of foil on top, and wrap to fully cover chicken.

Step 4 Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. Unwrap and sprinkle with cilantro. Serves 6; Serve over Basmati rice, with lemonade or Jasmine tea.