I’ve read a lot about cooking in foil packets. As I am grilling quite a bit (partially because I’m not as afraid now, partially because I don’t want to heat up the house) I find myself trying to think of more things to cook out there. I had chicken breast that had to be cooked. I thought it would be fun to try my first packet on the grill. It turned out to be quite moist and tasty, and it was very easy to make. here’s how I did it.
Foil Wrapped Salsa Chicken
- chicken breast (as many as you want to make)
- salsa (approximately 1/4 cup per piece)
- your favorite shredded cheese – cheddar and taco work especially well (approx 1-2 oz per piece)
- sour cream (optional)
Turn on grill to high and let it heat up.
Place a piece of chicken breast onto the center of a piece of aluminum foil.
Place a layer of salsa on top of the chicken. Use as much as you like, I put a layer over the entire piece, it was probably about 1/4 cup.
Sprinkle the shredded cheese over top of the salsa.
Close the foil, but make sure it isn’t super tight. I made a tent with the top and bottom and folded that over, then I folded each end in.
Cook on the grill for 20 minutes.
I noticed that the cheese had really cooked on the foil where it stuck around the edges but the chicken hadn’t burned. You can see it in the photo right above. It made me wonder if anyone ever used nonstick cooking spray on foil. Anyway.
Let the packet sit for a couple of minutes. (If you don’t you’ll burn your fingers like I did trying to unwrap it.)
FYI – A dollop of sour cream on top would work well on top of this. I wished I’d had some.