We made the decision to try grilling fresh green beans while grilling outside. We won’t ever eat green beans the same way again after having them this way. For this dish, I make my own’silly salt’ by combining equal parts pepper, salt, onion powder, and garlic powder, but seasoned salt also works.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 8 sheets of aluminum foil
- 1 pound fresh green beans, trimmed
- 12 teaspoons butter, or more to taste
- 1 pinch seasoned salt to taste
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Layer 2 sheets of aluminum foil on a work surface to create a double sheet. Repeat with remaining foil to make a total of 4 double sheets.
- Place 1/4 of each of the beans on the center of each double sheet of aluminum foil; season liberally with seasoned salt. Add 3 teaspoons of butter to each bean serving and close the foil tightly to form a packet.
- Place foil packets on the preheated grill and cook until beans are tender, 15 to 20 minutes. Remove from grill and carefully open the packets to let the hot steam evaporate.
Nutrition Facts
| Calories | 143 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 4 g |
| Protein | 2 g |
| Saturated Fat | 8 g |
| Sodium | 151 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Great flavor from the butter and the slight char from being in the foil. I’m not sure I understand the point of wasting 8 sheets of foil when you can cook the beans all in one packet, unless your guests are insisting on each having their own packet? Even with one large single packet, the beans were more than done after 12 minutes, with the lid closed and flipping every 2 to 3 minutes. Cooking them 20 minutes would turn them completely soft and a muddy green, overcooked color. If you like them al dente, you might even start checking after 8 minutes. A simple recipe with easy cleanup!