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Preparations: (10-15 minutes)
Cut up the peppers and mushrooms into large 1" chunks & set aside.
Place chicken pieces in bowl to marinade with 1-2 Tablespoons of teriyaki sauce per piece of
chicken. Add 1 Teaspoon of lemon juice, 1 clove of garlic (minced). (Optionally, you can use prepared garlic paste.)
Preheat your barbecue to a medium heat. Not too high or the teriyaki will burn.
When you are ready to cook: (another 10-15 minutes)
For each foil pouch needed - tear off two 24" (60cm) lengths of aluminum foil. Lay the first piece
of foil 'shiny side up' and then lay the second piece of foil on top of the first one, also 'shiny side up'. Spray or
brush the shiny side of the foil (the top piece only) lightly with olive oil.
Hold both layers of foil together and fold them in half (so the torn edges match up). Close the
sides of the foil pouch with several small (1/4") folds, pressing firmly to seal. (Leave the top end open to insert the food!)
Place chicken and vegetables and 2-3 Tablespoons of the teriyaki mixture into the foil pouch and
fold the top up with several small (1/4") folds. (The bag will puff up when the liquid inside creates steam so make sure it will
stay closed.)
Put the pouch on the grill and close the lid. Cook each side for 4-5 minutes, but be extra careful not
to tear the foil when you flip it over! Check if the chicken is cooked thoroughly.
If you are careful you can open only the end of the bag in case you need to reseal it for a few more minutes of cooking. Enjoy!
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