Please add your own ideas for other foil packet recipes in the comments section.
How to make a foil packet:
1. Lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. (Use nonstick foil where noted.)
2. Put the ingredients in the center of the foil. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Grill as directed. (Each recipe serves 2 to 4.)
Lemon-Herb Chicken
Toss 4 skinless, boneless chicken breasts, 1/4 cup chopped mixed herbs and 3 tablespoons each olive oil and lemon juice in a bowl. Divide among 4 foil packets. Grill over medium-high heat, 12 minutes.
Jerk Chicken Wings Toss 6 split chicken wings, 1 tablespoon vegetable oil and 3 tablespoons jerk seasoning (make your own if you can’t find one without sugar.) on a sheet of foil. Form a packet. Grill over high heat, turning once, 25 minutes. Top with cilantro and serve with lime wedges.
Roasted Garlic Slice the point off 1 head garlic to expose the cloves. Coat with 2 teaspoons olive oil and season with salt and pepper. Seal in a foil packet. Grill over medium-low heat, 45 minutes.
Coconut Shrimp Toss 1 pound peeled large shrimp, 2 each chopped lemongrass stalks and scallions, 1/3 cup coconut milk and the juice of 1 lime. Divide between 2 foil packets. Grill over medium heat, 10 minutes. Top with chopped cilantro.
(Note that the Coconut milk is not on IP Phase 1 protocol. However, I have not had problems with this recipe kicking out of ketosis because the milk just flavors the shrimp and you are not using the sauce)
Meatballs Mix 1/2 pound ground beef with 1 egg, 1 minced garlic clove and 1/8 teaspoon each salt and pepper in a bowl. Roll into 1 1/2-inch balls. Arrange in a single layer on a sheet of foil; top with 1/4 cup tomato sauce with 1 package of Truvia or other sweetener + dried or fresh italian herbs (thyme, oregano, basil) and form a packet. Grill over high heat, 20 minutes.(Note, the original recipe is for 1 lb ground beef plus 1/4 cup bread crumbs and 1/4 cup parmesan cheese. I have made this without the 1/2 cup of bread/ cheese and its fine. Its more of a little hamburger than a traditional meatball (texture/ consistency/ stay together nicely) but its still great)
Asian-Style Ribs Mix 1/3 cup each hoisin sauce and sugar-free ketchup, 4 teaspoons Sriracha and 1 1/4 teaspoons each salt, sesame oil and rice vinegar. Coat 2 pounds baby back ribs with the hoisin mixture; place in a single layer on a double sheet of foil and form a packet. Grill over indirect heat, covered, turning occasionally, 1 hour.
Zucchini and Tomatoes Toss 2 sliced zucchini, 2 diced tomatoes, 4 smashed garlic cloves, olive oil, basil, and salt and pepper on a sheet of foil. Form a packet. Grill over high heat, 10 minutes. (Not Phase 1 IP Protocol, but for other family members you can top with grated parmesan.)
Fish Provençal For each serving, pile 1 halibut fillet, 1/2 cup canned diced tomatoes, some shaved fennel, 1 teaspoon each capers and chopped garlic, and the juice of 1/4 lemon (original recipe says orange...you can use orange extract or ) on a sheet of foil. Form a packet. Grill over medium-high heat, 10 minutes. Top with olive oil and chopped basil.
Mexican Fish For each serving, pile 1 tilapia fillet, 1/2 cup fresh salsa, and olive oil and lime juice on a sheet of foil. Form a packet. Grill over high heat, 10 minutes.
Mustard-Dill Salmon For each serving, layer a few lemon slices, 1 salmon fillet and some dill sprigs on a sheet of foil. Sprinkle with Truvia (Original recipe says brown sugar), salt and ground coriander; spread whole-grain mustard on top. Form a packet. Grill over medium heat, 12 minutes.Shishito Peppers Toss 1/2 pound shishito or Padrón peppers, a drizzle of olive oil and 1/4 teaspoon paprika on a sheet of foil. Form a packet. Grill over medium-high heat, 7 minutes. Sprinkle with coarse sea salt.
Portobello Mushrooms Toss 4 portobello caps, 4 smashed garlic cloves, 1/4 cup olive oil, 1 teaspoon red pepper flakes, salt and chopped parsley to taste. Divide among 4 foil packets. Grill over medium heat, turning once, 10 minutes.
Sesame Bok Choy Toss 1 pound baby bok choy, 1 tablespoon sesame oil and 1 teaspoon each grated ginger and sesame seeds on a sheet of foil. Arrange in a single layer and form a packet. Grill over medium-high heat, 15 minutes
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