FOUR WAYS to Make Dinner on the Grill: The foil-packet dinner is to outdoor cooking what sheet-pan dinners are to easy weeknight meals. They are a no-fuss way to make a dinner everyone will enjoy. Easy to assemble. Utterly customizable. Dare I say healthy? And delicious to boot.
Cook time has everything to do with the protein in your packet. So if you have half a chicken breast, a chicken thigh, a thick-cut salmon filet, or a 3-ounce pork tenderloin in the packet, aim for about 25–35 minutes. For veggies, fresh pasta, or a deboned white fish, 15 minutes will do the trick.
The food is steamed inside the parchment-lined packet, so be sure to include some veggies and a flavorful sauce to help create moisture so you wind up with a moist and delicious meal, and enjoy the easy cleanup. Recipe on opposite page.
For inspiration on flavor combinations, check out the Bozeman-built TasteMatch app: tastematch.app
12-by-12-inch sheets of parchment paper
13-by-13-inch sheets of foil
Items for the base layer (pre-cooked rice, beans, fresh pasta like gnocchi or ravioli from the refrigerated aisle)
Fruits or vegetables that will increase the moisture content of your packet
A protein of choice*
A flavorful sauce
Maybe a thin layer of cheese
Olive oil
The four packets pictured on the opposite page are examples to inspire you. Clockwise from top right they are:
Harissa-Topped Walleye with White Beans
Start with a scoop of pre-cooked rice then add ¼ cup pre-cooked white beans, a dollop of roasted tomatoes, red onion slices, half of a walleye filet, a tablespoon of mild harissa, and a drizzle of olive oil. Cook for 12–15 minutes.
Salsa Verde Chicken Breast
Start with a scoop of pre-cooked rice then add ¼ cup canned black beans, ¼ cup frozen corn, a few red pepper slices, some red onion half-moons, ½ of a chicken breast pounded ½-inch thick for even cooking, shredded Mexican-blend cheese, a dollop of salsa verde, and a drizzle of olive oil. Cook for 30 minutes.
Gnocchi, Mushrooms, and Onion with Parmesan
Start with one serving of pre-made potato gnocchi from the refrigerated aisle. Add ½ cup chopped mushrooms and ¼ cup sliced red onion. Toss it all together with a drizzle of olive oil then top with shaved parmesan cheese. Cook until gnocchi is warmed through and the cheese has melted, about 15 minutes.
Chickpeas, Tomatoes, and Feta with an Olive Tapenade
Start with about ⅓ cup canned chickpeas then add red onion, halved cherry tomatoes, and a block of feta cheese. Top with olive tapenade and a drizzle of olive oil. Cook until the cheese softens and the beans are warmed through, about 15 minutes.
Instructions for All Packets
Preheat the oven or grill to 425°F. Place a sheet of parchment paper atop a sheet of foil. On top of the parchment, put down your base layer, fruits and veggies, protein, a topper, and a drizzle of olive oil. Cover with a second piece of foil and crimp all 4 sides to seal the packet tight, being careful to leave space between the food and the foil cover as the steam will need a place to expand.
Once cooked, take care when opening the foil as the steam will be hot.
*Avoid beef and bison in the foil packets unless you are using them to reheat a meal because steaming won’t give you the delicious crispy bits that straight grilling achieves.
