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Easy Eats: Grilled Parmesan-Ranch Chicken Packs

August 16, 2013

Grill a quick and delicious meal for the family.

Grilled parmesan-ranch chicken recipe

Who doesn’t love meals that you can wrap up in foil and just throw on the grill?

Make the most of the remaining few weeks of summer by grilling in the great outdoors! This easy recipe for Grilled Parmesan-Ranch Chicken Packs will bring the family together for a meal that is perfect for a night on the patio or while camping.

PREP TIME: 10 Minutes
COOK TIME: 20 Minutes

Grilled Parmesan-Ranch Chicken Packs
4 Boneless Skinless Chicken Breasts (4-5 oz. each)
1/2 tsp. Garlic Salt
1/2 Cup Ranch Dressing
1/4 Cup Water
2 Cups Small Red Potatoes, quartered
1 Cup Baby Cut Carrots
1/4 Lb. Fresh Green Beans, trimmed
1/3 Cup Finely Shredded Parmesan Cheese


  1. Heat grill. Cut four 18 x 12 inch sheets of heavy-duty foil; spray with cooking spray. Sprinkle chicken with garlic salt; place one breast on each sheet of foil. Dribble 1 T. of the dressing over each breast.
  2. In medium bowl, mix remaining 1/4 cup dressing and the water. Stir in potatoes, carrots and green beans. Divide vegetables among chicken breasts; sprinkle with cheese.
  3. Bring up 2 sides of foil so edges meet. Seal edges making tight 1/2 inch fold. Fold again allowing for heat circulation and expansion. Fold other sides to seal.
  4. Place packets on grill over medium heat. Cover grill; cook 10 minutes, rotate packets; grill 5-15 minutes until vegetables are tender and internal temperature of chicken reaches 165°F.
  5. To serve, cut large X across top of each packet; fold back foil to allow steam to escape.
  6. You can make this recipe during the colder months and bake it in a glass dish instead of the foil in the oven at 350 degrees and it works out great too.

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