3 Easy Foil Grill Packs

By Lunds & Byerlys

August 8, 2024

Just wrap the ingredients in foil and toss the whole thing on the grill for super-simple dishes in minutes – with virtually no cleanup!



RECIPE 1: POTATO SALAD WITH BACON

SERVINGS

4-6

PREP TIME

10 min

COOK TIME

40 min

Ingredients

  • Cooking spray
  • 1 1/2
    pounds small potatoes
  • 2
    tablespoons olive oil
  • 4
    pieces uncooked bacon, chopped
  • Pinch of salt
  • Pinch of pepper
  • 1/2
    cup L&B Smokehouse Cider Dressing
  • Green onions, chopped, for garnish

Directions

  1. 1

    Cut two 18×12-inch sheets of heavy-duty foil and spray with cooking spray.

  2. 2

    Cut the potatoes into quarters.

  3. 3

    Add half of the potatoes to each sheet of foil.

  4. 4

    Drizzle each sheet with 1 tablespoon olive oil and sprinkle with bacon. Season with salt and pepper to taste.

  5. 5

    Fold foil packs closed and grill for 30 minutes over medium heat.

  6. 6

    Carefully open foil packs and put potatoes into a serving dish.

  7. 7

    Top with L&B Smokehouse Cider Dressing and toss to distribute evenly.

  8. 8

    Sprinkle with chopped green onions and serve.

RECIPE 2: BUTTERMILK RANCH CHICKEN & VEGGIES

SERVINGS

2

PREP TIME

10 min

COOK TIME

20 min

Ingredients

  • Cooking spray
  • 2
    boneless, skinless chicken breasts
  • 2
    cups assorted vegetables, such as carrots, zucchini, broccoli, bell peppers or green beans, chopped
  • 4
    tablespoons L&B Buttermilk Ranch Dressing
  • Parmesan cheese

Directions

  1. 1

    Cut two 18×12-inch sheets of heavy-duty foil and spray with cooking spray.

  2. 2

    Place a chicken breast on each sheet of foil.

  3. 3

    Add 1 cup of chopped vegetables on top of each chicken breast.

  4. 4

    Drizzle each pack with 2 tablespoons L&B Buttermilk Ranch Dressing.

  5. 5

    Fold foil packs closed and grill for 20 minutes over medium heat, or until the internal temperature of the meat reaches 170 F when measured with a meat thermometer.

  6. 6

    Carefully open foil packs, sprinkle with Parmesan and serve.

RECIPE 3: PEACH CRISP

SERVINGS

2-4

PREP TIME

10 min

COOK TIME

20 min

Ingredients

  • Cooking spray
  • 2
    peaches, halved and pitted
  • 2
    tablespoons butter, divided
  • 8
    tablespoons L&B Honey Nut Granola
  • Cinnamon

Directions

  1. 1

    Cut two 18×12-inch sheets of heavy-duty foil and spray with cooking spray.

  2. 2

    On each sheet, add 2 peach halves.

  3. 3

    Top each peach half with ½ tablespoon of butter and 2 tablespoons of L&B Honey Nut Granola.

  4. 4

    Fold foil packs closed and grill for 20 minutes over medium heat.

  5. 5

    Carefully open foil packs, sprinkle peaches with cinnamon and serve.

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