EFK Tested
Erickson Foil-Wrapped Lemon Chicken
We make this chicken in individual foil packets on the barbecue using our lemon-butter and lemon-pepper method. It can be served with side dishes or over lemon-butter rice.
From the EFK recipe collection
- Yield
- 1 serving per 4 oz packet, scalable
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Preheat the barbecue to medium heat, about 350–375°F. Place a lemon slice and a pat of butter or drizzle of olive oil in the center of each foil square, then place one chicken portion on top. Season and add another lemon slice if desired. Fold the foil into tightly sealed packets.
- Place the packets on the grill, close the lid and begin checking 4 oz portions or tenderloins around 8–12 minutes; timing varies with thickness. Verify the thickest part reaches 165°F. Open packets carefully with steam directed away from your face and hands.
- For rice bowls, mix butter and fresh lemon juice into hot rice, add the cooked chicken and spoon extra lemon butter over the top.
Equipment
Barbecue; heavy-duty aluminum foil cut into large squares; rice-cooking equipment
Food safety & storage
Verify the thickest part reaches 165°F. Open packets carefully with steam directed away from your face and hands.
View this recipe on the original EFK website ↗