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Tightly wrapping and sealing the chicken and vegetables makes this recipe a delicious option for your grill. The marinade infuses the contents with flavor, and the steam produced while cooking gives you moist and tender results. A delightful dinner choice anytime!
1 and 1/2 pounds (680 grams) chicken breasts, cleaned and rinsed
2 cups frozen sugar snap peas
16 pieces Haddar Baby Corn
2 carrots, shredded
2 cups portobello mushrooms, thinly sliced
1/4 cup Glicks Soy Sauce
1/2 cup water
1/2 teaspoon ground ginger, such as Pereg
1/2 teaspoon chili powder
2 cubes Gefen Frozen Garlic
1 cup Haddar Brown Sugar
Place marinade ingredients into a large mixing bowl; stir to combine. Add chicken and toss to coat. Add vegetables and mix until fully coated. (You can use a large ziplock bag, if desired.) Allow to marinate for 20–30 minutes.
Cut five large squares each of aluminum foil and Gefen Parchment Paper, placing each square of parchment over a square of foil. Divide chicken and vegetable mixture evenly among the squares.
Working with one portion at a time, pull up the sides of the parchment paper and fold to form an envelope, making sure to cover and fold tightly. Pull up foil sides and fold over, ensuring that the packet is fully sealed.
Place directly onto a hot grill for 10 minutes per side. Remove from grill and allow to rest for 10 minutes before serving.
Photography by Sruly Rosenberg
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can this be made in an oven?
I think so, I would put it in a 350 F degree oven and cook until the chicken is done (probably around 30-40 minutes).
I would add green pepper and onions!