Foil packets are one of my favorite easy summer meals, and these BBQ chicken foil packets are no exception. I load them up with vibrant veggies, sweet potatoes, crispy bacon, and juicy chicken, all slathered in tangy BBQ sauce! I love to cook them on the grill in the summer or in the oven in the winter. So easy! I love a healthy all-in-one meal that’s chock full of flavor.
Chicken Breast Foil Packets on the Grill
I love making chicken foil packets on the grill in the summertime. It’s a great simple way to cook an entire meal in a convenient, disposable vessel, meaning zero cleanup and more time outside! This BBQ chicken version is a family favorite because it has all the wonderful flavors of BBQ chicken in a convenient all-in-one meal.
I coat tender chicken breasts in a savory spice rub, then top them with a smoky BBQ glaze. Fatty bacon bastes the chicken as it cooks, while a medley of fresh veggies (sweet potatoes, bell peppers, and zucchini!) steam to perfection. It’s a foolproof, prep-ahead meal that brings the best of a backyard cookout into one tidy, delicious package!
If you love this recipe, give my teriyaki pineapple chicken foil packets a try too!
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Mastering Carry-Over Cooking
Because foil packets trap 100% of the moisture, the internal temperature of the chicken will actually continue to rise about 5°F after you take it off the heat. For the best results, remove the packets from the grill when the chicken hits 160°F. Carefully pierce a small hole in the top of the foil to let the initial burst of steam escape, then let the packet rest closed for 3-5 minutes. This prevents the juices from rushing out the second you cut into it, ensuring your chicken stays incredibly tender.
BBQ Chicken Foil Packets Recipe
Equipment
- Grill
- Aluminum Foil
Ingredients
For the Foil Packets:
- 1 sweet potato (cut into ½-inch cubes*)
- 2 bell peppers (sliced**)
- 1 zucchini (sliced into half-moons)
- 4 boneless, skinless chicken breasts (***)
- 4 slices bacon
- 2 tablespoons olive oil
- ⅓ cup BBQ sauce (divided****)
For the Spice Rub:
- 2 teaspoons kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Optional Toppings:
- chopped fresh cilantro
- sliced avocado
Instructions
- Light the grill to medium-high heat (375℉ to 450℉). Lay out 4 large pieces of heavy-duty aluminum foil (or doubled-up regular aluminum foil) on a clean work surface.
- Place an equal amount of sweet potatoes, bell peppers, and zucchini, plus 1 chicken breast and 1 slice of bacon, on each piece of foil.1 sweet potato, 2 bell peppers, 1 zucchini, 4 boneless, skinless chicken breasts, 4 slices bacon
- Combine the salt, pepper, chili powder, paprika, onion powder, and garlic powder in a small dish.2 teaspoons kosher salt, 1 teaspoon chili powder, 1 teaspoon ground paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper
- Drizzle olive oil and sprinkle the seasoning over the chicken and vegetables. Rub the seasoning and oil into the chicken breasts and toss the veggies until evenly coated.2 tablespoons olive oil
- Place the chicken atop the veggies and brush the breasts with half of the BBQ sauce.0.17 cup BBQ sauce
- Wrap up each foil packet by bringing the two long sides together, and folding the foil down into the center. Crimp ends together.
- Then fold in the two ends of the packet, crimping as you go.
- Grill the packets for 15-20 minutes, until the chicken has reached an internal temperature of 160°F and the potatoes are cooked through.
- Remove the bacon slice from each packet and chop into bits. Sprinkle back over the foil packets.
- Brush the chicken with the remaining barbecue sauce. Garnish with fresh cilantro and avocado slices to serve.chopped fresh cilantro, sliced avocado, 0.17 cup BBQ sauce
Notes
- You can use parchment paper instead of aluminum foil. But do not place the parchment paper directly on the grill grates. Instead, place the packets in a cast-iron skillet on the grill.
- To prevent sticking, spray the center of each sheet of foil with a nonstick cooking spray.
- Always layer the onions and peppers at the very bottom. They release moisture (preventing sticking) and create a flavor-infused steam bed for the chicken and potatoes sitting on top.
- Make sure to keep the BBQ sauce portions separate to avoid cross-contamination with raw chicken juices.
- If you want crispy bacon, par-cook it (partially fry it) before putting it in the packet, or simply grill the bacon slices directly on the grates next to the packets for the last 5 minutes, then crumble them on top at the end.
- Carefully open the top of the packets for the last 2-3 minutes of grilling. This allows excess moisture to escape and lets the BBQ sauce tack up under the heat.
- Reseal the packets, poke one hole in the top, and let them rest for 5 minutes after removing them from the grill so the juices can redistribute. This will bring the chicken up to 165°F.
- Nutritional information does not include optional toppings.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Baked Chicken Foil Packets
If it’s too cold to grill, you can make these BBQ chicken packets in the oven instead. Bake them at 400°F for about 20-25 minutes, or until the meat registers 165°F internally. For extra browning, you can broil the chicken breasts uncovered for 2-3 minutes at the end of baking.
How to Grill BBQ Chicken Foil Packets Step by Step
Prep: Gather the list of ingredients for this BBQ chicken packets, plus some aluminum foil. Cube the sweet potato, then slice the bell peppers and zucchini. Heat your grill to medium-high heat (375°F to 450°F).
Season the Chicken: Lay out 4 large pieces of heavy-duty aluminum foil (or doubled-up regular aluminum foil) on a clean work surface. Place an equal amount of 1 cubed sweet potato, 2 sliced bell peppers, and 1 sliced zucchini, plus 1 boneless chicken breast and 1 slice of bacon, on each piece of foil. Combine 2 teaspoons of kosher salt, 1 teaspoon of chili powder, 1 teaspoon of ground paprika, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, and ¼ teaspoon of ground black pepper in a small dish. Drizzle 2 tablespoons of olive oil and sprinkle the seasoning over the chicken and vegetables. Rub the seasoning and oil into the chicken breasts and toss the veggies until evenly coated.
Prep the Foil Packets: Place the chicken on top of the veggies and brush the breasts with half of the ⅓ cup of BBQ sauce. Wrap up each foil packet by bringing two sides together, folding the foil down into the center, and folding in the two ends of the packet. Watch the video above if you need more help with folding.
Grill the Foil Packets: Grill the packets over medium-high heat for 15-20 minutes, until the chicken has reached an internal temperature of 160°F (it will rise to 165°F as it rests) and the potatoes are cooked through. Let the packets rest closed (with a hole poked in the top for steam to escape) for 5 minutes to redistribute the juices. Remove the bacon slice from each packet and chop it into bits, then sprinkle it back over the chicken and veggies. Brush the chicken with the remaining barbecue sauce and garnish with fresh cilantro and avocado slices to serve.
How to Store, Freeze, and Reheat
Store leftover BBQ chicken foil packets in the refrigerator for up to 3 days. It’s easiest to store them right in their packets, and you can reheat them this way too. For best results, reheat in a 350°F oven for 20-25 minutes, or until warmed through.
To freeze, wrap up the foil packets as though you are about to grill them, then stack the packets in a resealable bag and freeze for up to 2 months. Let packets thaw in the refrigerator overnight before grilling or baking.
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