50 Dishes You Can Cook in Foil on the Grill
Votes: 187
We present a collection of recipes for quickly and easily preparing any dish in foil on a grill, campfire, or over coals.
How to make a foil envelope:
1. Place a large piece of heavy-duty foil or two layers of regular foil on a flat surface (use non-stick foil where directed).
2. Place the ingredients in the center of the foil. Bring the short edges of the foil together and fold them twice to secure, then fold the remaining edges over, leaving a space for steam. Grill as directed. (Each recipe serves 2-4.)
1. Jalapeño Poppers
Trim the stems of eight jalapeños, remove the seeds, and stuff them with Muenster cheese. On a sheet of foil, toss with olive oil, salt, and 1/4 teaspoon each of ground cumin and coriander. Form into a pouch. Grill over medium-high heat for 10 minutes, turning frequently.
2. Nuts with spices
Combine 2 cups of the salted nut mixture with 1 teaspoon of smoked chili powder, 1/4 teaspoon each of ground cumin and pepper, and 1 tablespoon (15 g) of butter on a sheet of foil. Form into a parcel. Toast over medium heat for 8 minutes, turning frequently.
3. Tomatillo and Pineapple Salsa
On a sheet of foil, combine 12 ounces (330 g) peeled and diced tomatillos, 1/2 cup diced pineapple, 1 each minced jalapeño and shallot, and 1 tablespoon olive oil. Form into a pouch. Roast over high heat for 12 minutes. Add some chopped cilantro.
4. Jerk-Fried Chicken Wings
On foil, combine chicken wings, cut at the joints, 1 tablespoon vegetable oil, and 3 tablespoons of hot Jamaican jerk seasoning. Form into a parcel. Roast over high heat for 25 minutes, turning once. Sprinkle with cilantro and serve with lime wedges.
5. Fried garlic
Cut off the stem of 1 head of garlic and separate the cloves. Brush with 2 teaspoons of olive oil, season with salt and pepper. Wrap in foil. Roast over medium heat for 45 minutes.
6. Spicy olives
On a sheet of foil, combine 1 cup olives, 1/2 teaspoon red pepper flakes, and 1 crushed garlic clove. Form into a parcel. Roast over high heat for 15 minutes, turning frequently.
7. Quesadillas
Sprinkle half of the tortilla with grated pepper jack cheese, top with grilled chicken and cilantro, then top with the other half. Make several more quesadillas, wrapping each one individually. Cook over medium heat for 5 minutes, turning once.
8. Garlic Shrimp
Combine 60g of softened butter, 1 cup of chopped parsley, 2 crushed garlic cloves, salt, and pepper. Mix the resulting mixture with the juice of 1 lemon, 450g of shell-on king prawns, and a generous pinch of red pepper flakes. Divide between two foil packets. Fry over high heat for 8 minutes.
9. Lobster with garlic sauce
Prepare the butter mixture as for garlic shrimp (recipe #8). Cut the tails of 4 thawed lobsters lengthwise and brush the cut sides with the butter mixture. Divide between 2 foil packets. Fry over high heat for 10 minutes, turning once.
10. Mussels
Combine 900 g (2 lb) mussels, 1 head of fennel, sliced very thin, 8 halved cherry tomatoes, 1/2 cup white wine, 1/4 cup olive oil, a pinch of red pepper flakes, and salt. Divide between two foil packets, leaving enough headspace for the mussels to open. Grill over high heat for 10 minutes.
11. Gnocchi
Place 480g of gnocchi (dumplings) in an even layer on a sheet of foil. Drizzle with 1 cup of tomato sauce and sprinkle with basil. Form into a parcel. Cook over high heat for 12 minutes.
12. Grilled paella
In a disposable foil pie dish, combine 1 cup Spanish uncooked rice mix, 1 1/4 cups chicken broth, 6 peeled king prawns, 2 skinless chicken thighs, 2 ounces chorizo (pork sausage with red peppers), 1/4 cup each pepper-stuffed olives and toasted pepper strips, and 1/2 teaspoon smoked paprika. Drizzle with olive oil and sprinkle with pepper. Cover the dish with foil. Grill over high heat for 30 minutes.
13. Mollusks in Portuguese
Mollusks in Portuguese
Combine 900 grams of small clams, 225 grams each of sliced small potatoes, smoked pork sausage or andouille (a French sausage made from pork offal), 8 small ears of corn, 2 thinly sliced garlic cloves, 1/2 cup of beer, and a drizzle of olive oil. Divide among 4 foil packets, leaving enough space for the clams to open. Roast over high heat for 25 minutes.
14. Shrimp with coconut milk
Combine 450 g of peeled king prawns with 2 chopped lemongrass stalks, 2 green onions, 1/3 cup coconut milk, and the juice of 1 lime. Divide between 2 foil packets. Grill over medium heat for 10 minutes. Garnish with chopped cilantro.
15. Chicken with lemon and herbs
In a bowl, combine 4 boneless, skinless chicken breast fillets, 1/4 cup finely chopped herbs, 3 tablespoons each olive oil and lemon juice. Divide among 4 foil packets. Grill over medium-high heat for 12 minutes.
16. Meatballs
In a bowl, combine 1 pound ground beef, an egg, 1/4 cup each breadcrumbs and grated Parmesan, 1 minced garlic clove, and 1/4 teaspoon each salt and pepper. Roll into 4-cm balls. Place them in an even layer on a sheet of foil, top with 1/2 cup tomato sauce, and form into a parcel. Roast over high heat for 20 minutes.
17. Popcorn
In a disposable foil pie pan, combine 1 tablespoon vegetable oil and 1/4 cup popcorn kernels. Cover the pan tightly with foil, forming a dome on top. (Use 2 sheets of foil if necessary.) Toast over high heat for about 8 minutes, shaking occasionally, until the kernels stop popping. Season with salt.
We recommend
18. Asian-style ribs
Combine 1/3 cup hoisin sauce, 1/3 cup ketchup, 4 teaspoons Sriracha, and 1 1/4 teaspoons each salt, sesame oil, and rice vinegar. Brush 2 pounds (900 grams) of generously sized spareribs with the mixture, place them on a double sheet of foil, and form a packet. Grill, covered, on the cooler side of the grill for 1 hour, turning occasionally.
19. Glazed pork
Combine 1/4 cup peach preserves, 1 tablespoon mustard seeds, and 1/2 teaspoon hot sauce. Season 1 piece of pork tenderloin with salt and pepper and brush with the mixture. Wrap the meat in foil. Grill over high heat, turning occasionally, for 18 minutes.
20. Zucchini and tomatoes
On a sheet of foil, combine 2 sliced zucchini, 2 diced tomatoes, 4 crushed garlic cloves, olive oil, basil, salt, and pepper. Form into a parcel. Grill over high heat for 10 minutes. Sprinkle with grated Parmesan.
21. Ravioli with zucchini
Prepare zucchini with tomatoes (recipe #20), dividing the ingredients between two sheets of foil. Top with 110 g of frozen cheese ravioli and form into a packet. Fry over high heat for 12 minutes.
22. Chorizo with peppers
On a sheet of foil, combine 1/2 cup thinly sliced dry-cured chorizo, 2 julienned bell peppers, 1 julienned onion, 2 tablespoons olive oil, salt, and pepper. Grill over high heat, turning several times, for 10 minutes.
23. Popcorn S'mores
Make popcorn (recipe #17). In a bowl, combine 2 tablespoons cocoa powder, 1/4 cup each powdered sugar, crushed whole-wheat graham crackers, and mini marshmallows.
24. Provencal fish
For each serving, place a mound of halibut fillet, 1/2 cup diced canned tomatoes, some shredded fennel, 2 olives, 1 teaspoon each capers and crushed garlic, and the juice of 1/4 orange on a sheet of foil. Form into a parcel. Grill over high heat for 10 minutes. Top with olive oil and chopped basil.
25. Mexican-style fish
For each serving, place a mound of tilapia fillet, 1/2 cup fresh salsa, 4 olives, and drizzle with olive oil and lemon juice on a sheet of foil. Form a parcel. Grill over medium heat for 12 minutes.
26. Salmon with mustard and dill
For each serving, place a few lemon slices, salmon fillet, and a few sprigs of dill on a sheet of foil. Sprinkle with brown sugar, salt, and ground coriander, and top with mustard seeds. Form a parcel. Cook over very high heat for 12 minutes.
27. Succotash
On a sheet of foil, mix 450 g of defrosted lima beans, 2 cups corn, 1 diced bell pepper, 2 sprigs thyme, 2 tbsp (30 g) butter, salt and pepper. Form a pouch. Roast over high heat for 10 minutes. Open the pouch and add 1/4 cup sour cream. Close the pouch again and roast for another 10 minutes. Sprinkle with parsley.
28. Squash
On a sheet of foil, combine 450 g of squash, 1 bunch of chopped green onions, olive oil, salt, and pepper. Arrange the vegetables in a single layer and form a parcel. Roast over medium-high heat for 15 minutes. Sprinkle with basil.
29. Young beets
On a sheet of foil, combine 450 g of halved young beets with olive oil and salt. Form into a parcel. Roast over medium heat for 30 minutes. Add vinegar, mint, and feta cheese.
30. Shishito peppers
Place 450 g of shishito or padrón peppers on a sheet of foil, add 1/4 teaspoon of paprika, and drizzle with olive oil. Form into a parcel. Grill over high heat for 7 minutes. Sprinkle with coarse sea salt.
31. Mexican Corn
Brush 4 ears of corn with melted butter and sprinkle with cotija cheese, cayenne pepper, and lime juice. Wrap each ear in a separate foil packet. Grill over medium-high heat for 15 minutes, turning several times.
32. Italian-style corn
Make Mexican-style corn (recipe #31) by substituting Parmesan cheese for the cotija cheese and lemon juice for the lime juice.
33. Portobello mushrooms
Combine 4 portobello mushroom caps, 4 crushed 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 for 10 minutes, turning once.
34. Fried broccoli
On a sheet of foil, combine the florets from 1 head of broccoli, 2 thinly sliced garlic cloves, 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes, and salt. Arrange in a single layer and form into a parcel. Roast over high heat for 10 minutes.
35. Cipollini onions
On a sheet of foil, combine 450 g (1 lb) of peeled cipollini onions, olive oil, salt, and pepper. Arrange in a single layer and form into a parcel. Grill over high heat for 15 minutes, turning several times.
36. Bok choy with sesame seeds
Combine 450 grams of young bok choy on a sheet of foil with 1 tablespoon of sesame oil and 1 teaspoon each of grated ginger and sesame seeds. Spread into an even layer and form into a packet. Roast over medium-high heat for 15 minutes.
37. Spicy green onions
On a sheet of foil, combine 2 bunches of green onions, olive oil, and a pinch of cayenne pepper. Form into a parcel. Roast over high heat for 15 minutes, turning every few minutes. Serve with lemon wedges.
38. Potatoes with bacon
On a sheet of foil, combine 1 pound of halved new potatoes, 1 slice of crumbled bacon, and salt. Add 2 tablespoons of water and form into a parcel. Roast over medium heat for 20 minutes.
39. Potatoes baked in a salt crust
On a sheet of foil, combine 2 cups of coarse salt and 2 sprigs of chopped rosemary. Place 700 g of new potatoes in the mixture and form a packet. Roast over medium heat, covered, for 45 minutes.
40. Spicy Potatoes
Make Salt-Baked Potatoes (Recipe #39), substituting 1/4 cup curry powder, Cajun seasoning, or Old Bay seasoning for the rosemary.
41. Potato gratin
In a bowl, combine 2 thinly sliced, peeled potatoes, 1/4 cup grated Parmesan, 2 tablespoons melted butter, salt, and pepper. Arrange the mixture in 4-5 layers on a sheet of nonstick foil. Top with 1/4 cup heavy cream and form a parcel. Roast over medium heat for 25 minutes.
42. Bread with cheese and garlic
Combine 1/2 cup grated Italian cheese mixture, 2 tablespoons softened butter, 1 grated garlic clove, and salt. Slice a French baguette lengthwise and place it cut-side up on a sheet of foil. Top with the cheese mixture and form a parcel. Bake over high heat for 10 minutes.
43. Toast with egg and bacon
Place 1 slice of bacon, cut in half, on a sheet of non-stick foil. Make a hole in the center of the toast and place the slice on top of the bacon. Crack an egg into the hole and wrap the toast in foil. Make several more such wraps. Fry over medium heat, covered, for 8 minutes.
44. Plums and onions
On a sheet of foil, combine quartered plums, 1 julienned red onion, 2 tablespoons olive oil, 1 tablespoon red wine vinegar, a few sprigs of thyme, salt, and pepper. Form into a parcel. Roast over high heat for 12 minutes.
45. Young carrots
On a sheet of foil, combine 1 bunch of small carrots, 1 chopped shallot, 1 teaspoon of chopped tarragon, a little butter, salt, and pepper. Form into a parcel. Roast over high heat for 15 minutes.
46. Bread pudding
In a bowl, combine 2 eggs, 1 cup milk, 1/2 cup sugar, and 1/4 teaspoon cinnamon. Add 4 cups diced bread crumbs and 1 cup berries, and let sit for 30 minutes. Grease a sheet of nonstick foil with butter and spread the bread mixture onto it. Form a parcel. Grill on the cooler side of the grill for 35 minutes, turning every few minutes.
47. Pineapple and Cherry Upside-Down Cakes
For everyone cake On a sheet of non-stick foil, pile 1.5 tablespoons of light brown sugar and 1 tablespoon (15 g) of butter. Top with a pineapple ring, cherries, and mini round biscuits. Cook on the sugar side over high heat for 12 minutes.
48. Glazed Peaches
On a sheet of foil, combine 4 quartered peaches, 3 tablespoons brown sugar, 2 tablespoons (30 g) butter, and cinnamon to taste. Form into a parcel. Roast over high heat for 12 minutes.
49. Rhubarb with strawberries in syrup
On a sheet of foil, combine 2 thinly sliced rhubarb stalks, 16 ounces (470 ml) of halved strawberries, 2 tablespoons of honey, and a squeeze of lime juice. Form into a pouch. Roast over high heat for 15 minutes.
50. Apples in dough
Combine 60g of softened butter, 1/4 cup of brown sugar, and 1 teaspoon of apple pie spice. Stuff 4 peeled, cored apples with the mixture. Wrap each apple in chilled pie crust, then seal each apple in a separate foil packet. Roast over medium heat for 30 minutes, turning every few minutes.
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