Simple Foil Wrapped Chicken
Foil Wrapped Chicken is a simple, fast, super tender way to make chicken that I use whenever I’m in the mood for more veggies and Mr. Carnivore wants protein. Sometimes I’ll stir-fry vegetables, roast them or simply make a salad. Add a microwaved baked potato to foil wrapped chicken, plus salad, and you have an easy complete meal within one half hour.
My secret weapon to make super fast Foil Wrapped Chicken is to use Weber’s Just Add Juice for the marinade. Weber’s marinades are so good and easy, why reinvent when you’re in a hurry? I’ve probably used every single marinade that Weber makes, that’s how much I like them, but I always come back to Weber’s Just Add Juice Orange or Lemon. Sometimes I’ll switch the lemon juice for lime juice and add some fresh cilantro to jazz it up. The Weber’s Southern Whiskey is also good and that calls for 1/4 cup of olive oil instead of the juice. You can also use these same marinades for grilling but I like the no-mess of foil packets.
Foil Wrapped Chicken can be baked at the same time you’re roasting vegetables so it works well together if you have a Carnivore or more in the family. I usually make several foil wrapped boneless chicken breasts so we can have leftovers to go into other meals during the week which is what we did the very next day with the Low Fat Roasted Vegetables (another recipe coming up here at The Zest Quest). It’s also a great way to make Leftover Chicken and Vegetable soup, another favorite recipe I’ll share with you very soon.
Ingredients
- Weber's Marinade packet
- 2-4 Boneless Chicken Breasts
- Orange, Lemon, or Lime Juice
Instructions
- Mix Weber's Just Add Juice marinade mix with 1/2 cup of orange, lemon or lime juice in a zip lock baggie. Put 2-4 small chicken breasts into the baggie, seal, and store in the refrigerator for 30 minutes to marinate.
- Preheat oven to 425 degrees Fahrenheit. Get out a cookie sheet that has a small lip in case you have a break in your foil pouches. Tear a piece of foil big enough to go around each piece of chicken twice. This insures that you have enough foil to fold on top to seal.
- After chicken has marinated 30 minutes, place the chicken on foil. Fold foil over each piece of chicken so that edges meet and then fold or roll down toward the chicken to seal. Repeat for each chicken breast. Toss the remaining marinade. Do not pour on top of the chicken because the chicken will become juicy enough inside that foil pouch while baking.
- Put foil pouches on the cookie sheet and bake for 30- 40 minutes. Temp check the chicken at 30 minutes with a meat thermometer to make sure you don't over cook it. Mine is usually done in 30 minutes but it will depend on the size of your chicken breasts.
- Throw away the foil and leftover juice for a no-mess clean-up.
- Enjoy from The Zest Quest!
Notes
You can also use chicken tenders and put several in each packet.
Can't find Weber's marinade? You can substitute about 1/4 to 1/2 cup of Fat Free Italian Salad Dressing for your marinade or regular Italian Salad Dressing if you're not watching the fat in your diet. Or make your own Italian Vinaigrette and use it instead. It won't have as much zing as the Weber's but it's still good!
July 25, 2015 at 5:19 pm
About time you posted!!!!
July 25, 2015 at 10:32 pm
Did you miss me? 😀 The grandchildren held me captive with food requests every hour! HA!
July 26, 2015 at 4:33 pm
I did!
June 19, 2019 at 10:09 am
Is this 425 F or C? Too vague
June 19, 2019 at 7:32 pm
Hi Rachel. It’s farenheit. Thanks for letting me know about the needed clarification.
November 11, 2019 at 4:16 pm
Thanks anyway for this recipe. I don’t see a need for clarification. Perhaps she is just a little new to cooking. 425 celsius would be over 750 degrees fahrenheit and have never seen a home oven go over 550.
November 11, 2019 at 4:51 pm
I hope you get a chance to try this, Dan. Let me know what you think, and thanks for stopping by and commenting.
December 26, 2019 at 6:13 am
Do you realise how many people in the work]ld you annoy by only posting American temperatures. A whole world of fans just clicking away from your site.
December 30, 2019 at 12:12 am
I like to believe that people are more forgiving than that, Bob. I’ve been conversing with others across the world for years and we always help each other out with conversions. This isn’t a professional chef’s site – just a grandma sharing some of the things she loves for fun. 🙂
February 21, 2020 at 3:43 am
Bob – you do realise that a simple, open new tab in your browser and typing “425 F to C” will give you the answer that you need right? Thanks for the recipe Mrs Linnen
February 22, 2020 at 6:10 pm
You’re welcome and thanks for visiting. 🙂
May 24, 2020 at 4:35 pm
I live in France so my oven is in Celsius. And yes, I just quickly googled the temperature conversion and I was good to go! Thank you for posting the recipe, Dorine!!
May 24, 2020 at 7:05 pm
I’m glad that worked, Alison. I hope you enjoy the recipe.
June 6, 2020 at 11:08 pm
Anyone know…How long in the oven for thin pounded out chicken breasts? Thank you.
June 8, 2020 at 8:10 am
I suggest temping it with a meat or instant read thermometer at 20 minutes. It could take longer to reach 165 degrees Fahrenheit, but that’s a good place to start.
July 16, 2020 at 10:33 pm
she means degrees
January 3, 2021 at 7:03 pm
Does this work with frozen chicken as well?
January 3, 2021 at 7:57 pm
Hi Justin. I haven’t tried it. I did find information from the FDA on how to do that on their website. Read the last paragraph under “safe thawing”. Let me know how it turns out.
May 20, 2021 at 7:31 pm
How much time for one chicken breast?
May 21, 2021 at 12:13 pm
Hi Vanessa – thanks for stopping by. I would temp check it at 15-20 minutes with an instant read thermometer in the thickest part of the breast. 165 degrees farenheight is the recommended temp for chicken. I always fix at least 2, then freeze the 2nd one to eat later if I can’t consume it in a couple days refrigerated. They’re good cut up and added to vegetable soup if you want another idea how to use up extras. Hope you enjoy it!
October 30, 2021 at 8:10 pm
For Rachel: We don’t usually bake anything at 797 degrees F.
March 2, 2024 at 9:26 am
I’m really not sure how you get “total time 35 minutes” from at least 5 minutes to put the chicken in the marinade plus 30 minutes in the fridge plus another five to wrap the chicken in foil plus another 30-40 minutes in the oven.
Isn’t that a total time of 70-80 minutes?
March 9, 2024 at 3:24 pm
Sorry about the timing. I forgot about the refrigeration time as that’s when my oven is preheating. It’s slow!
August 18, 2024 at 5:33 pm
Love the Weber marinades. Great flavor and the foil wrapped chicken is always moist.
August 18, 2024 at 6:20 pm
Nancy – I’m so glad you commented. I’ve been making that foil chicken for years, but using the Weber marinades was a game changer. Happy you love it too!