Alex Guarnaschelli's Foil-Wrapped Teriyaki Chicken with Scallions and Lemon

Cook along with Alex as she makes a weeknight-friendly dinner with chicken, vegetables, a dressed-up store-bought sauce and almost no cleanup! Get the recipe ▶ https://foodtv.com/3Xke2O0 Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Foil-Wrapped Teriyaki Chicken with Scallions and Lemon RECIPE COURTESY OF ALEX GUARNASCHELLI Level: Easy Total: 45 min Active: 20 min Yield: 2 servings Ingredients Teriyaki: 1 large clove garlic, peeled and grated 4 tablespoons teriyaki sauce 2 tablespoons rice wine vinegar 2 tablespoons freshly grated ginger 1 tablespoon Dijon mustard 1 teaspoon freshly ground black pepper Chicken and Vegetables: 2 tablespoons unsalted butter, softened Two 6-ounce boneless skinless chicken breasts Kosher salt 8 scallions, cut into 1-inch pieces, green and white parts both 1 medium zucchini, cut into 1/2-inch rounds 1 large lemon, cut into 6 slices Directions Get ready: Arrange 2 shelves in the upper and lower middle areas of the oven at a fair distance from one another; the foil-enveloped chicken will need some room to puff and expand as it cooks. Preheat the oven to 400 degrees F. Make the teriyaki: In a medium bowl, whisk together the garlic, teriyaki sauce, rice wine vinegar, ginger, mustard and black pepper. Wrap the chicken and vegetables: Spread two 12-inch layers of tinfoil on a flat surface. Fold each piece of foil in half. Open the foil at the seam and use 1 tablespoon of the butter to grease the middle of each. Place the scallions, zucchini and lemon slices in the middle of each. Season the chicken with salt on both sides. Place the chicken in the middle on top of the vegetables. Top with more lemon slices and scallions. Fold the two sides of each foil towards the chicken so it is like a large envelope with sealed sides and only the top part is open. There should be enough room left around the sides to allow for the steam to build up as it cooks, like a loose envelope around it. Spoon half of the teriyaki sauce in each of the packets. Close the tops and fold them down 3 to 4 times to ensure they're closed, leaving a little room between the chicken and the foil. Cook and serve: Place the chicken on a baking sheet, place in the lower rack of the oven and cook, undisturbed, until the "envelopes" begin to puff, 22 to 25 minutes. Remove from the oven and poke a thermometer in the center of the chicken breasts to assure they are cooked; they should register 165 degrees F. If not, cook a few minutes more. Remove from the oven, cut open the foil packets and dig in. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #AlexGuarnaschelli #FoodNetwork #TeriyakiChicken Alex Guarnaschelli's Foil-Wrapped Teriyaki Chicken with Scallions and Lemon | Food Network https://www.youtube.com/watch?v=rf9vz1iax8w