Teriyaki Chicken en Papillote

You may be wondering what exactly “en papillote” means? Well, it’s a French term, meaning “in parchment”. It’s sometimes used in delicate cooking, like with a light fish, and you wrap the fillet in parchment with some other ingredients and bake it in the oven. It creates a steaming effect, and gives you a moist product as a result.

By the way, does anyone else just cringe when you hear the word “moist”? Even just thinking it while I type gives me this yucky feeling!

Well for this dish, we’re making a much more hearty version of “en papillote”. I’ve used aluminum foil as our vessel because we’re throwing these packets on the grill! I felt that we needed to take advantage of these last days of summer, while we still have the heat and we enjoy being outside. Our family even decided to dine alfresco for this dinner!

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So the method here is really quite simple. You’ll want your vegetables cut as uniformly as possible to ensure even cooking. “Large dice” means about 3/4 in X 3/4 in. It typically references a cube, but with onions and peppers, you’re left with a more two-dimensional product. For the chicken and the pineapple, cut into 3/4 ” cubes. Don’t get too precise here; it’s not that big of a deal.

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Be sure to marinate your chicken to give it plenty of flavor. You can also reserve the marinade and add some to each packet before it cooks if desired.

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Print

Teriyaki Chicken en Papillote

Fire up your grill and get these teriyaki chicken packets ready to go! A summer favorite!

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Entrees

Ingredients

  • 2 lbs chicken breast, cut into large cubes
  • 1/3 cup Teriyaki sauce *
  • 1 medium red onion, large diced
  • 1 red bell pepper, large diced
  • 6 ounces crimini mushrooms, quartered
  • 2 cups fresh pineapple, cut into small chunks
  • 3 cups cooked brown rice
  • Sesame seeds

Instructions

  1. Marinate cubed chicken in teriyaki sauce for at least 15 minutes, or overnight in refrigerator.
  2. Preheat your grill to a medium heat. Cut out 6 large sheets of aluminum foil. To make each packet, or papillote, spray a sheet of foil with grapeseed or coconut oil spray. Fill each packet with equal portions of the vegetables, pineapple, and chicken. Fold into packets and set aside.
  3. Place packets on grill and let cook 15-20 minutes. Serve contents of packet over ½ cup cooked brown rice and garnish with sesame seeds.

Notes

*To make this dish gluten-free, use gluten-free teriyaki sauce.

I hope you enjoyed this one as much as I do! Comments, questions, concerns? Leave them in the comments below or contact directly at me@samanthaelaine.net.

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