Foil-Baked Chicken

  • Yield : 18 packets
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  • 6 skinless, boneless chicken thighs
  • 1/2 cup cornstarch
  • 1/4 cup Kikkoman Less Sodium Soy Sauce
  • 1/4 cup Kikkoman Hoisin Sauce
  • 1/4 cup brown sugar, packed
  • 1/4 cup chopped cilantro
  • 2 tablespoons minced ginger
  • 2 cloves garlic, chopped
  • 18 (12-inch-square) pieces aluminum foil


Step 1

Cut chicken into 1-inch-square pieces. In a mixing bowl, combine cornstarch, soy sauce, hoisin sauce, sugar, cilantro, ginger and garlic. Add chicken and toss to coat. Refrigerate, covered, at least 30 minutes.

Step 2

Heat oven to 400 degrees F. Fold each piece of foil in half twice to make a 6-inch square. Place a spoonful of chicken in the center of each piece of foil, dividing it equally. Fold foil squares on the diagonal; fold edges to seal. Place on a nonstick baking sheet and bake 20 minutes, or until chicken is no longer pink in the center.

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