Effortless Grilled Chicken: Reynolds Wrap Recipes for Juicy Perfection
Grilling chicken can be intimidating. Dry, unevenly cooked, and bland chicken are common grilling woes. But what if I told you there’s a simple trick to consistently juicy, flavorful grilled chicken every time? The secret? Reynolds Wrap! Using aluminum foil, particularly Reynolds Wrap, transforms grilling from a high-stakes gamble into a guaranteed success. This guide provides several easy grilled chicken recipes using Reynolds Wrap, complete with detailed steps, tips, and variations to suit every taste.
## Why Reynolds Wrap is Your Grilling Best Friend
Reynolds Wrap isn’t just for storing leftovers; it’s a grilling game-changer. Here’s why:
* **Locks in Moisture:** The foil creates a steamy environment, preventing the chicken from drying out. This is especially crucial for leaner cuts like chicken breasts.
* **Even Cooking:** By encasing the chicken, the foil distributes heat more evenly, minimizing hot spots and ensuring consistent doneness.
* **Flavor Infusion:** The foil traps marinades and seasonings, allowing them to penetrate deep into the meat for maximum flavor.
* **Easy Cleanup:** No more scrubbing burnt-on residue from the grill grates! The foil acts as a barrier, making cleanup a breeze.
* **Versatility:** Reynolds Wrap can be used with various marinades, rubs, and vegetables, allowing for endless culinary creativity.
## Essential Grilling Equipment
Before we dive into the recipes, let’s ensure you have the necessary equipment:
* **Grill:** Gas, charcoal, or pellet grill – all work well.
* **Reynolds Wrap Heavy Duty Aluminum Foil:** Opt for heavy-duty foil for better durability.
* **Meat Thermometer:** A must-have for ensuring chicken is cooked to a safe internal temperature of 165°F (74°C).
* **Tongs:** For safely handling the chicken on the grill.
* **Mixing Bowls:** For preparing marinades and sauces.
* **Cutting Board:** For prepping ingredients.
* **Sharp Knife:** For trimming chicken (if needed).
* **Basting Brush (Optional):** For applying sauces during grilling.
## Recipe 1: Classic Lemon Herb Grilled Chicken in Foil
This recipe is a simple yet flavorful introduction to grilling chicken in Reynolds Wrap. The bright citrus and aromatic herbs create a delicious and refreshing dish.
**Ingredients:**
* 4 boneless, skinless chicken breasts (about 6-8 ounces each)
* 2 tablespoons olive oil
* 2 lemons, one juiced and one sliced
* 2 cloves garlic, minced
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* Fresh parsley, chopped (for garnish)
**Instructions:**
1. **Prepare the Marinade:** In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
2. **Marinate the Chicken:** Place the chicken breasts in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours. Longer marinating times enhance the flavor.
3. **Prepare the Foil Packets:** Preheat your grill to medium heat (about 350-400°F or 175-200°C). Cut four large sheets of Reynolds Wrap, each large enough to fully enclose a chicken breast.
4. **Assemble the Foil Packets:** Place one chicken breast on each sheet of foil. Top each chicken breast with a few lemon slices.
5. **Seal the Foil Packets:** Fold the foil over the chicken, creating a tightly sealed packet. Crimp the edges to prevent steam from escaping. Ensure there’s enough room inside the packet for the steam to circulate.
6. **Grill the Chicken:** Place the foil packets on the preheated grill. Grill for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Use a meat thermometer to check the temperature – insert it into the thickest part of the chicken breast.
7. **Rest and Serve:** Carefully remove the foil packets from the grill. Let the chicken rest for 5 minutes before opening the packets. This allows the juices to redistribute, resulting in even juicier chicken.
8. **Garnish and Serve:** Open the foil packets and garnish the chicken with fresh chopped parsley. Serve immediately with your favorite sides, such as rice, roasted vegetables, or a fresh salad.
**Tips and Variations:**
* **Add Vegetables:** Include sliced bell peppers, onions, zucchini, or asparagus in the foil packets for a complete meal.
* **Spice it Up:** Add a pinch of red pepper flakes to the marinade for a little heat.
* **Use Fresh Herbs:** Substitute dried herbs with fresh herbs for a more vibrant flavor. Double the amount when using fresh herbs.
* **Experiment with Citrus:** Try using lime or orange juice instead of lemon juice.
## Recipe 2: Honey Garlic Grilled Chicken in Foil
This recipe features a sweet and savory honey garlic glaze that caramelizes beautifully on the chicken, creating a sticky and irresistible dish.
**Ingredients:**
* 4 boneless, skinless chicken thighs (about 4-6 ounces each) – thighs are generally more forgiving and stay juicier than breasts
* 1/4 cup honey
* 1/4 cup soy sauce
* 2 tablespoons rice vinegar
* 2 cloves garlic, minced
* 1 teaspoon ginger, grated
* 1/4 teaspoon red pepper flakes (optional)
* 1 tablespoon sesame oil
* Sesame seeds, for garnish (optional)
* Green onions, sliced, for garnish (optional)
**Instructions:**
1. **Prepare the Glaze:** In a medium bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, grated ginger, red pepper flakes (if using), and sesame oil.
2. **Marinate the Chicken:** Place the chicken thighs in a large resealable bag or a shallow dish. Pour the honey garlic glaze over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.
3. **Prepare the Foil Packets:** Preheat your grill to medium heat (about 350-400°F or 175-200°C). Cut four large sheets of Reynolds Wrap, each large enough to fully enclose a chicken thigh.
4. **Assemble the Foil Packets:** Place one chicken thigh on each sheet of foil.
5. **Seal the Foil Packets:** Fold the foil over the chicken, creating a tightly sealed packet. Crimp the edges to prevent steam from escaping. Ensure there’s enough room inside the packet for the steam to circulate.
6. **Grill the Chicken:** Place the foil packets on the preheated grill. Grill for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Use a meat thermometer to check the temperature – insert it into the thickest part of the chicken thigh.
7. **Optional: Open Packet for Caramelization:** For a more caramelized finish, carefully open the foil packets during the last 5 minutes of grilling and baste the chicken with the remaining glaze. Be careful not to burn the chicken.
8. **Rest and Serve:** Carefully remove the foil packets from the grill. Let the chicken rest for 5 minutes before opening the packets. This allows the juices to redistribute.
9. **Garnish and Serve:** Open the foil packets and garnish the chicken with sesame seeds and sliced green onions (if using). Serve immediately with rice, noodles, or your favorite Asian-inspired sides.
**Tips and Variations:**
* **Adjust the Sweetness:** Reduce the amount of honey for a less sweet glaze.
* **Add Heat:** Increase the amount of red pepper flakes or add a dash of sriracha for more heat.
* **Use Different Cuts of Chicken:** This glaze also works well with chicken breasts or drumsticks.
* **Vegetable Additions:** Add broccoli florets, sliced carrots, or snow peas to the foil packets for a complete meal.
## Recipe 3: BBQ Grilled Chicken in Foil
This recipe delivers classic BBQ flavor with the added benefit of tender, juicy chicken thanks to the foil. Use your favorite BBQ sauce for a personalized touch.
**Ingredients:**
* 4 bone-in, skin-on chicken drumsticks or thighs (bone-in pieces retain moisture)
* 1 cup BBQ sauce (your favorite brand or homemade)
* 1 tablespoon olive oil
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon smoked paprika
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Chicken:** Pat the chicken drumsticks or thighs dry with paper towels. This helps the seasoning adhere better.
2. **Season the Chicken:** In a small bowl, combine olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the mixture all over the chicken pieces.
3. **Prepare the Foil Packets:** Preheat your grill to medium heat (about 350-400°F or 175-200°C). Cut four large sheets of Reynolds Wrap, each large enough to fully enclose a chicken piece.
4. **Assemble the Foil Packets:** Place one chicken piece on each sheet of foil. Generously brush each piece with BBQ sauce.
5. **Seal the Foil Packets:** Fold the foil over the chicken, creating a tightly sealed packet. Crimp the edges to prevent steam from escaping. Ensure there’s enough room inside the packet for the steam to circulate.
6. **Grill the Chicken:** Place the foil packets on the preheated grill. Grill for 30-40 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Bone-in chicken usually takes longer to cook.
7. **Optional: Open Packet for Charring:** During the last 10 minutes of grilling, carefully open the foil packets and continue grilling the chicken uncovered, basting with more BBQ sauce. This will allow the skin to crisp up and char slightly. Watch closely to prevent burning.
8. **Rest and Serve:** Carefully remove the foil packets from the grill. Let the chicken rest for 5 minutes before opening the packets.
9. **Serve:** Open the foil packets and serve the BBQ grilled chicken with your favorite BBQ sides, such as coleslaw, corn on the cob, and baked beans.
**Tips and Variations:**
* **Choose Your BBQ Sauce:** Experiment with different BBQ sauce flavors, from sweet and tangy to spicy and smoky.
* **Add a Dry Rub:** Use a dry rub in addition to the BBQ sauce for extra flavor.
* **Smoke It:** Add wood chips to your grill for a smoky flavor.
* **Slow Cook:** For even more tender chicken, reduce the grill temperature and cook for a longer period of time.
## Recipe 4: Spicy Fajita Chicken Foil Packets
This recipe brings the vibrant flavors of fajitas to the grill, all conveniently wrapped in foil for easy cooking and cleanup. Think sizzling fajitas, but without the mess!
**Ingredients:**
* 1 pound boneless, skinless chicken breasts, cut into strips
* 1 large bell pepper (any color), sliced
* 1 medium onion, sliced
* 1 packet fajita seasoning
* 2 tablespoons olive oil
* Lime wedges, for serving
* Your favorite fajita toppings (sour cream, salsa, guacamole, shredded cheese)
**Instructions:**
1. **Prepare the Vegetables:** Slice the bell pepper and onion into strips of similar size to the chicken.
2. **Combine Ingredients:** In a large bowl, combine the chicken strips, sliced bell pepper, and sliced onion. Drizzle with olive oil and sprinkle with fajita seasoning. Toss to ensure everything is evenly coated.
3. **Prepare the Foil Packets:** Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Cut two large sheets of Reynolds Wrap, each large enough to hold half of the chicken and vegetable mixture.
4. **Assemble the Foil Packets:** Divide the chicken and vegetable mixture evenly between the two foil sheets. Spread the mixture out in a single layer.
5. **Seal the Foil Packets:** Fold the foil over the chicken and vegetables, creating tightly sealed packets. Crimp the edges to prevent steam from escaping. Ensure there’s enough room inside the packet for the steam to circulate.
6. **Grill the Chicken:** Place the foil packets on the preheated grill. Grill for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender. The chicken should reach an internal temperature of 165°F (74°C).
7. **Rest and Serve:** Carefully remove the foil packets from the grill. Let the packets rest for 5 minutes before opening.
8. **Serve:** Open the foil packets and serve the fajita chicken and vegetables immediately. Serve with warm tortillas, lime wedges, and your favorite fajita toppings.
**Tips and Variations:**
* **Add Other Vegetables:** Include other vegetables, such as mushrooms, zucchini, or corn kernels.
* **Spice Level:** Adjust the amount of fajita seasoning to your liking. You can also add a pinch of cayenne pepper for extra heat.
* **Use Different Protein:** Substitute chicken with steak strips or shrimp.
* **Serve over Rice:** For a healthier option, serve the fajita chicken and vegetables over rice instead of tortillas.
## General Tips for Grilling Chicken in Reynolds Wrap
* **Use Heavy-Duty Foil:** Heavy-duty foil is more resistant to tearing and puncturing, ensuring a secure seal.
* **Seal the Packets Tightly:** A tight seal is crucial for trapping moisture and ensuring even cooking. Crimp the edges of the foil packets firmly.
* **Don’t Overcrowd the Packets:** Leave enough space inside the packets for steam to circulate. Overcrowding can lead to uneven cooking.
* **Use a Meat Thermometer:** Always use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
* **Let it Rest:** Allowing the chicken to rest for 5-10 minutes after grilling allows the juices to redistribute, resulting in juicier and more flavorful meat.
* **Grill Temperature:** Medium heat (350-400°F or 175-200°C) is generally ideal for grilling chicken in foil. Adjust the heat as needed depending on your grill and the thickness of the chicken.
* **Safety First:** Use tongs to handle the foil packets on the grill, as they can be very hot. Be careful when opening the packets, as hot steam will escape.
## Conclusion
Grilling chicken in Reynolds Wrap is a foolproof way to achieve consistently juicy, flavorful, and easy-to-clean-up results. With these recipes and tips, you’ll be grilling like a pro in no time. So fire up your grill, grab some Reynolds Wrap, and get ready to enjoy delicious grilled chicken all summer long! Experiment with different flavors, marinades, and vegetables to create your own signature foil packet recipes. Happy grilling!