Check out this Cheesy Chicken on the Grill Recipe!
If you love to grill out during the Summer, check out this Cheesy Chicken on the Grill Recipe! I am loving the easy recipes that you can make on the grill when you are having a barbecue or for the 4th of July! This is a great way to cook dinner that is easy to clean up! Plus, I know a lot of hubbys that love to fire up the grill! Plus, be sure to check out even more Easy Dinner Recipes!
Cheesy Chicken on the Grill Recipe
INGREDIENTS:
2 thin-sliced boneless skinless chicken breasts or regular size pounded out 1⁄2 inch thick
1 cup fresh broccoli florets
1 tsp ranch seasoning (from the ranch dressing mix packet)
1⁄2 cup Colby jack cheese
dash of red pepper flakes salt
pepper
nonstick spray
DIRECTIONS:
Preheat grill on medium-high heat.
Using 2 large pieces of heavy-duty foil (at least 12 inches long), spray the center of each one with nonstick spray.
Place chicken breasts in the center of foil.
Sprinkle 1⁄2 tsp ranch seasoning on each chicken breast.
Top with 1⁄2 cup broccoli florets, 1⁄4 cup cheese, a dash of red pepper flakes, a dash of salt, a dash of pepper (on each chicken breast in each packet).
Bring the long sides of foil up to the top, then roll over together to seal two times.
Fold over the short sides to seal. **Be sure to leave room around the food inside, do not compress the packet when folding. There needs to be some room around the food for steam to circulate and cook.
Place packs onto the grill, turn the heat down to medium. Cover grill, cook for 15-20 minutes or until chicken is cooked through*
Remove from grill, open (carefully steam will be coming out), serve immediately.
*If the chicken is thicker than 1⁄2 inch, the cooking time may be longer. It’s important to use thin chicken breasts in these packs or else the broccoli will be overcooked and mushy.
Cheesy Chicken on the Grill Recipe!
Check out this Cheesy Chicken on the Grill Recipe!
Ingredients
- 2 thin-sliced boneless skinless chicken breasts or regular size pounded out 1⁄2 inch thick
- 1 cup fresh broccoli florets
- 1 tsp ranch seasoning (from the ranch dressing mix packet)
- 1⁄2 cup Colby Jack cheese
- dash of red pepper flakes salt
- pepper
- nonstick spray
Instructions
- Preheat grill on medium-high heat.
- Using 2 large pieces of heavy-duty foil (at least 12 inches long), spray the center of each one with nonstick spray.
- Place chicken breasts in the center of foil.
- Sprinkle 1⁄2 tsp ranch seasoning on each chicken breast.
- Top with 1⁄2 cup broccoli florets, 1⁄4 cup cheese, a dash of red pepper flakes, a dash of salt, a dash of pepper (on each chicken breast in each packet).
- Bring the long sides of foil up to the top, then roll over together to seal two times.
- Fold over the short sides to seal. **Be sure to leave room around the food inside, do not compress the packet when folding. There needs to be some room around the food for steam to circulate and cook.
- Place packs onto the grill, turn the heat down to medium. Cover grill, cook for 15-20 minutes or until chicken is cooked through*
- Remove from grill, open (carefully steam will be coming out), serve immediately.
- *If the chicken is thicker than 1⁄2 inch the cooking time may be longer. It’s important to use thin chicken breasts in these packs or else the broccoli will be overcooked and mushy.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 351Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 130mgSodium: 735mgCarbohydrates: 8gFiber: 3gSugar: 2gProtein: 47g
Also, be sure to check out this Grilled Cheese Dip Recipe! These are two great recipes that give you a good excuse to fire up the grill and enjoy a meal with your family and friends!
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Hi! I have a quick question. When you say thin chicken, do you mean like Perdue thin cut breasts?
Just make sure the breasts are not more than 1/2 inch thick otherwise the chicken will take longer to cook and the broccoli can become soggy. My store sells a little higher quality breast that is thinner that would work well. Just check your options. You can always pound them down a little thinner also before you put on the grill if you can’t find any thin enough at the store.