Description
Grilled Barbecue Chicken Foil Packets feature tender chicken breasts combined with colorful vegetables and smoky barbecue sauce, all cooked together in foil packets on the grill. This method locks in flavors and moisture, offering an easy, flavorful dinner with minimal cleanup and a delicious smoky taste.
Ingredients
Chicken & Sauce
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup barbecue sauce, plus extra for brushing
- 2 tablespoons olive oil
Vegetables
- 1 cup baby potatoes, cut into small, thin pieces
- 1 bell pepper, sliced
- 1 medium red onion, sliced
- 1 medium zucchini, sliced
Seasonings & Garnish
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat the Grill: Heat your grill to medium-high heat to ensure it is ready for cooking the foil packets evenly.
- Prepare Ingredients: Cut boneless, skinless chicken breasts into bite-sized pieces. Slice baby potatoes into small thin pieces for even cooking. Slice bell peppers, red onion, and zucchini into strips or rounds.
- Assemble Foil Packets: Lay out large sheets of heavy-duty aluminum foil on a work surface. Evenly divide the chicken and vegetables among the foil sheets.
- Season and Sauce: Drizzle olive oil over the chicken and vegetables. Sprinkle garlic powder, smoked paprika, salt, and black pepper evenly. Add barbecue sauce and gently toss within the foil to coat all ingredients well.
- Seal the Packets: Fold the foil tightly around the chicken and vegetables to create sealed foil packets to trap steam and flavor during cooking.
- Grill the Packets: Place the sealed foil packets directly on the preheated grill. Cook for about 25 minutes until chicken is fully cooked (opaque and reaches safe internal temperature) and vegetables are tender.
- Carefully Open Packets: Remove packets from the grill and carefully open them to avoid steam burns. Be cautious as hot steam will escape.
- Finish and Serve: Brush the cooked chicken and vegetables with additional barbecue sauce for extra flavor, then garnish with fresh chopped parsley before serving.
Notes
- Use chicken thighs instead of breasts for a juicier texture.
- Add other vegetables like corn, mushrooms, green beans, or carrots as desired.
- To spice it up, use hot barbecue sauce or add crushed red pepper flakes.
- Packets can be assembled ahead of time and refrigerated until ready to cook.
- Store leftovers in airtight containers in the fridge up to 3 days; reheat gently and add extra barbecue sauce if desired.
- Foil packets can also be baked in the oven on a baking sheet at 375°F until cooked through.
- Ensure potatoes are cut thinly to avoid hardness after cooking.
- Monitor grill heat carefully, especially when using charcoal, for best results.
- Cook chicken to an internal temperature of 165°F for safety.
- Cooked leftovers can be frozen, though vegetable texture may soften upon thawing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
