THE RECIPE JOURNAL · Main Course
Foil-Packed Chicken Recipe
This simple and flavorful chicken recipe is perfect for busy weeknights or outdoor cookouts. Packed in foil, it locks in moisture and spices, making every bite tender and delicious with minimal cleanup.
FROM THE KITCHEN • Foil-Packed Chicken Recipe
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Grilled Chicken Fajita Melt
Something delicious to watch next.
01
Step 1
Start by cutting the chicken into bite-sized pieces, about 1 inch each. In a bowl, mix together the cornstarch, soy sauce, hoisin sauce, sugar, cilantro, ginger, and garlic. Add the chicken to the bowl and toss everything until the pieces are well coated. Cover and pop it in the fridge for at least half an hour to let the flavors soak in.
02
Step 2
When you’re ready, preheat your oven to 400°F. Take sheets of foil and fold each one in half twice to make roughly 6-inch squares. Spoon the chicken evenly onto the center of each foil square. Then fold the foil diagonally and pinch the edges tightly to seal everything inside.
03
Step 3
Place the foil packets on a baking sheet lined with nonstick spray or parchment paper. Bake them for about 20 minutes, or until the chicken is cooked through and no longer pink in the center. Carefully open the packets and enjoy!
Why you’ll love it
This method locks in moisture and flavor, making the chicken tender and juicy every time. It’s also quick and easy, with minimal cleanup since everything cooks in one foil packet.
How to serve
Serve the chicken straight from the foil with a side of rice or a fresh salad. The juices from the packet can be spooned over the dish for extra flavor.
Storage & leftovers
Cool leftovers to room temperature before storing in an airtight container. Keep refrigerated and use within 3 days for the best taste and safety. Reheat gently to avoid drying out the chicken.
