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Grilled Sweet-and-Sour Chicken Packets With Rice
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A new take on an old favorite. Packets make for easy cleanup. Minutes to Prepare: 10 Minutes to Cook: 20 Number of Servings: 4 Ingredients | |
4 | boneless skinless chicken breasts, (about 1 1/4 lb) |
1/2 cup | sweet-and-sour sauce |
1 can (8 oz) | pineapple chunks, drained |
1/2 medium | green pepper, cut into strips |
1/2 medium | yellow pepper, cut into strips |
1/2 medium | red pepper, cut into strips |
1/2 small | onion, cut into small wedges |
1/2 cup (dry) | white rice |
1/2 cup (dry) | brown rice |
Directions
1. Heat gas or charcoal grill. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray.
2. Cook rice according to directions.
3. 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.
4. 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. 5. 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 Fold back foil. Serve over rice.
Number of Servings: 4
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