Finally, I seal the packs. I bring the long sides of the foil together over the food, fold them down in a series of tight, overlapping folds to create a sealed seam. Then, I roll up each end tightly to form a leak-proof packet. It should look like a little foil boat. I preheat my grill to medium-high (about 400°F) or my oven to 425°F. I place the packs on the grill grates or a baking sheet and cook for 25-30 minutes. The packs will puff up dramatically from the steam—that’s how you know it’s working!
Pro Tips for Best Results
Use heavy-duty foil. Regular foil can easily tear, especially when you’re moving hot, heavy packs filled with juicy food. The extra strength is worth it to prevent a tragic, saucy leak onto your grill grates or oven floor. I learned this the hard way with a messy cleanup.
Don’t skip the pounding of the chicken. Uneven chicken is the enemy of this recipe. A thick end will be undercooked while a thin end is dry. Taking two minutes to pound them ensures everything in the pack finishes cooking perfectly at the same moment.
Let the packs rest for 5 minutes after cooking before you open them. This allows the furious steam inside to settle and the juices to redistribute into the chicken and potatoes. If you tear them open immediately, you’ll get a face full of steam and lose a lot of the precious sauce.
For extra caramelization and crispness, carefully open the tops of the foil packs during the last 5-10 minutes of cooking. This allows excess steam to escape and lets the sauce thicken and the top of the chicken and potatoes get a beautiful, sticky glaze.
Common Mistakes to Avoid
My first-time mistake was overcrowding the pack. I piled in too many potatoes and veggies, thinking more was better. The pack was too full to seal properly, the steam couldn’t circulate, and the food steamed inconsistently. Give the ingredients a little room to breathe inside the foil for even cooking.(See the next page below to continue…)