Tips-y Tuesdays: Grilling Packets

One of my favorite tips I have picked up from grilling all this past summer has been …. butter!

Dotting butter on top of my choice of protein helps, especially when the protein is a bit lean (fish or chicken breasts). I usually use oil still for chicken thighs, but when it comes to a leaner piece of meat, a bit of butter keeps the meat moist, and makes a bit of a sauce for it to cook in.

This works especially well for another idea I’ve been practicing more: grilling packets!

Basically, put your food in layers in foil, then fold it up and grill it until cooked through. With the above, the corn was okay, but I wouldn’t do it again. It was too much of a pain to cut the cobs into smaller chunks. Some tips with grilling packets:

  1. Use lots of seasoning
  2. Put the more watery parts (like any vegetables) on the bottom since they can help protect your meat from browning too quickly and they are less likely to dry out
  3. Don’t forget to add some fat (I prefer butter for these) and a bit of liquid
  4. Don’t add too much liquid because it can water down the flavor
  5. Keep the packets on one side mostly, but flip to get some nice browning on the chicken…if you are using fish instead, then just grill the one side.
  6. Don’t forget to check for doneness
  7. Divide your ingredients evenly, and make sure the protein isn’t too thick (like with chicken breasts, split them to help them cook a bit faster)

As usual, I am not the best at making picture-perfect plates, but this did taste good and it made chicken breasts taste good!

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