Grill Roasting

Since moving to Tucson, Arizona I have used the grill for many meals as the heat from cooking in the kitchen tends to make the house hotter and makes the AC run harder. So, the grill has been my best cooking appliance in the summer months and I have learn to change up some of my cooking styles to use the grill more often. For an example, just today outside, it is was 109 degrees at noon when I was taking photos and cooking this lunch to create this Instrucable!

What is so special about this lunch is that I am cooking on the grill, but I am steaming and roasting using aluminum foil sealed pouch. Roasting the chicken (or even fish) and spinach (or any other vegetable) on the grill allows for the flavors to be sealed in but no flame ever touches the meat.

I like I can let this meal cook without me having to watch for hot spots or flare ups on the grill. I place the foil pouch on the grill, shut the lid and come back in 30 minutes!

Your choice of seasoning, I am using McCormicks Grill mates "Montreal Chicken Seasoning"

Salt

Pepper

Chicken, I cooked a thigh, but works really well with chicken breast as well. (I have cooked fish in the same way)

Olive oil

Garlic

Spinach or some other vegetable (I have cooked carrots, thinly sliced potatoes and other leafy greens)

Two large sheets of aluminum foil for each serving

I use two table spoons of olive oil, half tea spoon of both salt and pepper, and a table spoon of the store bought chicken seasoning.

In a zip lock bag, mix everything to cover the chicken, covering the chicken with all the ingredients and let sit in the refrigerator for at least 4 hours.

Place your veggies, chopped garlic salt pepper and chicken in the center of the two sheets of aluminum.

Carefully fold the two side up and fold over each side to seal the top. make multiple folds so that during cooking the seals will not open due to the steam pressure.

Roll the other side and make sure they too are tightly closed.

This pouch will seal all the juices and if tightly closed will steam cook the veggies and the chicken.

I start the grill on high, to get the internal temperature to 350 degrees, and then place the pouch on the grill.

Because I have stones in my grill which retains the heat I can then turn down the grill to low.

The aluminum pouch will puff up a bit and is normal. You should not see any steam if you have sealed up the aluminum tightly.

I let my meals cook for 20 to 30 minutes at 350 with the lid closed on the grill.

Now be very careful as you open your pouch, it is very hot and the steam that will come out when you open it will burn your fingers. I recommend using a pair of tongs or other type of instrument to peel or cut it open..

After opening the pouch, plate immediately. The veggies should be cooked and slicing open the chicken, it should be cooked thoroughly. MAKE SURE THAT THE MEAT THAT YOU ARE COOKING GETS TO THE PROPER TEMPERATURE TO PPREVENT FOOD BORN ILLNESS. Eating raw or undercooked food can make you sick.

Plate and enjoy your 'Roasted' on the grill meal!

Additionally, clean up is easy!