Whiskey Chicken Foil Packs
Recipe - Stillwater
Whiskey Chicken Foil Packs
Prep Time40 Minutes
Servings4
Cook Time40 Minutes
Ingredients
1/3 cup bourbon whiskey
1 tablespoon grated fresh ginger
1/4 cup agave sweetener
2 tablespoons La Choy® Soy Sauce
2 teaspoons chili sauce
2 teaspoons finely chopped garlic
1 teaspoon cornstarch
PAM® Original No-Stick Cooking Spray
1 pkg (16 oz each) frozen P.F Chang's® Signature Rice
4 boneless skinless chicken thighs
1/4 teaspoon salt
Sliced green onion, optional
Directions
- Preheat gas grill for medium-high heat. Whisk together whiskey, ginger, agave, soy sauce, chili sauce, garlic and cornstarch in small bowl; set aside.
- Place four 18x12-inch pieces of heavy aluminum foil on counter. Spray each with cooking spray. Divide rice evenly and place on each piece of foil. Top each with chicken thigh and sprinkle with salt. Carefully fold edges of foil upward; pour about 1/3 cup sauce mixture into each packet over chicken. Double fold top and ends of each piece of foil, leaving space for steam to gather.
- Place packets on grate; cover grill. Grill 15 to 20 minutes or until chicken is no longer pink (180?F) and rice is tender. Carefully open packets; sprinkle with green onion, if desired.
40 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Not Available
Fresh Ginger Root, 0.25 Pound
Stevia in the Raw Sweetener, Zero Calorie, 100 Each
La Choy Soy Sauce, All Purpose, Original, 15 Fluid ounce
Heinz Chili Sauce, 12 Ounce
Spice World Garlic, Chopped, 4.5 Ounce
Everyday Essential Corn Starch, 12 Ounce
Pam Cooking Spray, No-Stick, Original, 6 Ounce
P.F. Chang's Home Menu Signature Rice, 2 Each
Not Available
Morton Salt, 26 Ounce
Produce Green Onions, 1 Each
Directions
- Preheat gas grill for medium-high heat. Whisk together whiskey, ginger, agave, soy sauce, chili sauce, garlic and cornstarch in small bowl; set aside.
- Place four 18x12-inch pieces of heavy aluminum foil on counter. Spray each with cooking spray. Divide rice evenly and place on each piece of foil. Top each with chicken thigh and sprinkle with salt. Carefully fold edges of foil upward; pour about 1/3 cup sauce mixture into each packet over chicken. Double fold top and ends of each piece of foil, leaving space for steam to gather.
- Place packets on grate; cover grill. Grill 15 to 20 minutes or until chicken is no longer pink (180?F) and rice is tender. Carefully open packets; sprinkle with green onion, if desired.