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Orange Chicken Packets

Aluminum foil packets house layers of pinto beans, sliced fresh mushrooms, minced garlic topped with a boneless, skinless chicken breast. Chicken breast is seasoned with salt and pepper, topped with orange slice and drizzle of melted butter and orange juice concentrate. Packets are sealed and chicken is grilled over hot coals until chicken has cooked through.

Ingredients -

1/2 pound Sliced Fresh Mushrooms
2 (15 ounces each) cans Pinto Beans, rinsed and drained
1-1/2 teaspoons Minced Fresh Garlic
6 Boneless, Skinless Chicken Breast Halves (about 1-1/2 pounds total)
1/2 teaspoon Sea Salt
1/2 teaspoon Fresh Ground Black Pepper
2 Orange Slices
2 tablespoons Butter, melted
6 tablespoons Frozen Orange Juice Concentrate, thawed

 
Preparation:

1. Turn the grill up to medium-high heat.

2. Make 6 (16 x 12) inch aluminum foil rectangles.

3. In the center of each rectangle, make a layer of pinto beans, mushrooms and 1/4 teaspoon of minced garlic.

4. Place the chicken on top and sprinkle generously with salt and pepper.

5. Place the orange slices on top and drizzle with the orange juice concentrate and melted butter.

6. Fold the edges of the aluminum foil together and seal the ends.

7. Grill the packets, covered, for 25 minutes, or until the chicken is cooked through.

8. Serve and enjoy.

 


Chicken Breast Recipe Tip
Sliced Fresh Mushrooms

Crimini mushrooms are a nice choice for this recipe. They are hearty with nice flavor and great texture. Button mushrooms are the popular choice. Shiitake or portobello, or a nice local variety would be tempting.


Chicken Breast Recipe Tip
Grilling Mistakes

Overcrowding the grill and constantly lifting the lid are two mistakes novice grillers make. The food needs space so it cooks thoroughly and evenly. Lifting the lid causes heat loss in the tens of degrees and can slow grilling times significantly. For best results, learn to gauge cooking times and leave the lid closed until the minimum time has passed to check doneness.

 
 
   
 
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