TERIYAKI CHICKEN IN FOIL RECIPES

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
• Pour reserved pineapple juice and water in 4-cup measuring cup. Add instant rice; stir and let stand about 8 minutes or until most of liquid is absorbed.
• Meanwhile, in large bowl, toss pineapple, bell peppers, sugar snap peas and 1/2 cup of the teriyaki sauce until well blended.
• Place 3 chicken tenders on each foil sheet. Dividing evenly, spoon vegetable mixture over chicken tenders. Divide rice mixture and remaining liquid evenly over chicken and vegetables. Drizzle remaining 1/4 cup of the teriyaki sauce over chicken and vegetables; stir gently.
• Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 12 to 14 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender. Remove packs from grill. Carefully fold back foil; stir before serving.

Steps:

• Preheat grill to medium-high heat or the oven to 425 degrees F.
• Cut four 18 x 12-inch squares of foil* and layout on a flat surface.
• If making the Homemade Teriyaki Sauce:
• In a saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch, and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
• Place one chicken breast in the middle of each piece of foil and divide the vegetables evenly into each packet, arranging them around the chicken.
• Drizzle the chicken and vegetables with olive oil and season with salt and pepper to taste.
• Brush teriyaki sauce on both sides of the chicken and vegetables - reserving enough for later.
• Fold the foil over the chicken and seal to close off the packets.
• If cooking on the grill
• Place foil packets onto grill and grill for 7-8 minutes, then flip over and grill for an additional 6-8 minutes (depending on the thickness of the chicken) or until chicken is cooked through.
• Remove from the grill and carefully open the foil packets.
• If cooking in the oven Place foil packets on a baking sheet and cook for 25-30 minutes (or until chicken is cooked through, rotating tray once). Time varies depending on the thickness of the chicken. Remove baking sheet from oven.
• Brush chicken with reserved sauce and top with sesame seeds and green onions (if desired) and serve immediately with quinoa, rice or your favorite side.
• For meal prep Divide chicken and vegetables into lunch containers. Add your favorite side.