Grilled chicken parcels

    Grilled chicken parcels


    50 people made this

    About this recipe: This is a great dish to make during the summer. Chicken breasts are grilled in a foil parcel with tomatoes, basil and Parmesan cheese. Enjoy with a side salad, rice or pasta.

    Serves: 6 

    • 6 skinless, boneless chicken breast fillets
    • 1 tablespoon olive oil, divided
    • 1/4 teaspoon garlic salt
    • 3 plum tomatoes, chopped
    • 20g chopped fresh basil
    • 4 tablespoons chopped spring onions
    • 2 cloves garlic, finely chopped
    • 1/2 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 1 tablespoon lemon juice
    • 4 tablespoons grated Parmesan cheese
    • 6 (20x20cm) pieces heavy duty foil

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat a barbecue for medium-high heat and lightly oil the cooking grate.
    2. Place the chicken breast fillets between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1.25cm. Brush each chicken breast with olive oil and sprinkle with a pinch of garlic salt.
    3. Grill the chicken breasts on the preheated barbecue until the meat is no longer pink inside and the chicken has good grill marks, 5 to 8 minutes per side. Move chicken to a cooler part of the barbecue to keep warm.
    4. While the chicken is cooking, mix together the tomatoes, basil, spring onions, garlic, salt, black pepper and lemon juice in a bowl.
    5. Place a 20cm square piece of foil onto the barbecue and move a cooked chicken breast onto the foil. Top the chicken breast with about 4 tablespoons of the tomato mixture and sprinkle the topping with about 2 teaspoons of Parmesan cheese. Repeat for the other pieces of chicken.
    6. Close the lid on the barbecue and cook the chicken breasts until the topping is hot, 2 to 3 more minutes.

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