These take-out-inspired Teriyaki Chicken Foil Packets make for the best, easy dinners. The fusion of juicy chicken, fresh vegetables, sweet pineapple, and savory teriyaki sauce is sure to satisfy all of your sweet and savory cravings!
What’s in Foil Packet Teriyaki Chicken?
Not only are they easy meals, but when using foil, you’re able to steam the chicken, orange and red bell pepper, broccoli, sweet pineapple, and red onion so everything comes out tender and juicy.
- Chicken Breasts: Try to use smaller, even-sized boneless, skinless chicken breasts.
- Salt + Pepper: Enhance the flavor of the chicken.
- Teriyaki Sauce: Gives the chicken that classic Teriyaki flavor.
- Bell Peppers: Add crunch and sweetness. I used orange and red bell peppers, but you could use any combination you like.
- Broccoli: Adds lots of nutrients.
- Pineapple: Adds a bit of fresh acidity to balance the sweetness.
- Red Onion: Adds a bit of a pungent bite!
Pro Tip: To make this meal ahead, pre-prep all the ingredients and store the chicken and vegetables in different bags.
Variations on Chicken Teriyaki Foil Packets
There are endless ways to customize foil packet meals. Here are just a few:
- Meat: Substitute salmon, shrimp, sausage, or pork tenderloin in place of the chicken.
- Veggies: Use your favorite combination of veggies, such as mushrooms, carrots, cauliflower, or green beans.
- Sauce: Use jerk sauce, chipotle lime, or huli huli sauce in place of the teriyaki sauce for a different flavor profile.
A foil packet is a fun method for cooking dinners in the oven or on the grill! You simply fold a sheet of aluminum foil around your marinated ingredients and bake or grill until cooked through. The foil packet keeps everything together and helps keep your food moist!
To make a foil packet, lay out a piece of aluminum foil that is about 12-14 inches long. Place the ingredients in the center of the foil, then hold the short sides together above the center. Roll the edges down to create a seal. On the two remaining sides, roll down each edge, sealing the packet. Do not seal the packets too tightly; you want to leave room for steam.
Yes! To make foil packet chicken teriyaki on the grill, preheat the grill to medium-high. Place the foil packets on the grill grates and cook for about 7 minutes, then flip and cook for another 5-6 minutes. Remove from the grill, unwrap the foil, and top with more sauce, if desired, before serving.
You can use parchment paper instead of aluminum foil to make foil packets. Seat the parchment in a cast-iron skillet on the grill or on a baking sheet in the oven. Do not place the parchment paper directly on the grill grates.
Absolutely! I really love this chicken teriyaki marinade recipe!
How to Make Ahead, Store, and Reheat
You can fully assemble the foil packets up to 1 day in advance of when you plan to bake them. Store the foil packets in the refrigerator until ready to bake.
Store leftover foil packet chicken teriyaki in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a 350°F oven until warmed through.
How to Freeze
Wrap up the foil packets as though you are about to bake them, then stack the packets in a Ziplock bag and freeze for up to 2 months. Let packets thaw in the refrigerator overnight before baking or grilling.
These foil packets made a great meal all on their own, or you can serve them over white or brown rice, fried rice, or lo mein! I like to enjoy mine with a few appetizers, like egg rolls or egg drop soup.
Foil Packet Chicken Teriyaki Recipe
- 4 boneless, skinless chicken breasts see note
- Kosher salt and freshly ground black pepper to taste
- 1 cup teriyaki sauce store-bought or homemeade, plus more for serving
- 1 red bell pepper cut into bite-sized pieces
- 1 orange bell pepper cut into bite-sized pieces
- 1 cup broccoli florets
- 1 cup fresh pineapple cut into bite-sized pieces
- 1 red onion cut into bite-sized pieces
- Sesame seeds optional, for garnish
- Sliced green onions optional, for garnish
- Preheat oven to 375°F.
- Season the chicken breasts salt and pepper. Brush liberally with teriyaki sauce, making sure to leave at least ½ cup for the vegetables. Set aside.4 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper, 1 cup teriyaki sauce
- Add the bell peppers, broccoli, pineapple, onion, and remaining teriyaki sauce to a bowl. Toss to coat.1 red bell pepper, 1 orange bell pepper, 1 cup broccoli florets, 1 cup fresh pineapple, 1 red onion
- Grab 4 pieces of nonstick foil. Spray the middle of each sheet with nonstick spray. To each sheet, place ¼ of the vegetable mixture. Top with a chicken breast.
- Fold the left and right sides of the foil to touch in the center. Roll this down towards the chicken to seal. Roll in the top and bottom to finish the seal. Repeat with the remaining packets.
- Transfer the packets to a sheet pan. Bake for 30-35 minutes or until the chicken is cooked through and the veggies are tender.
- Top the chicken with more teriyaki sauce and garnish with sesame seeds and green onions.Sesame seeds, Sliced green onions
- Note: Try to use smaller, even-sized chicken breasts.
- Substitute salmon, shrimp, sausage, or pork tenderloin in place of the chicken.
- Use your favorite combination of veggies, such as mushrooms, carrots, cauliflower, or green beans.
- Use jerk sauce, chipotle lime, or huli huli sauce in place of the teriyaki sauce for a different flavor profile.
- These foil packets made a great meal all on their own, or you can serve them over white or brown rice or noodles!
- To make this meal ahead, pre-prep all the ingredients and store the chicken and vegetables in different bags.
- When cooking over a campfire or grill, make sure you rotate the foil packet periodically and cook over indirect heat.
- Nutritional information does not include optional garnishes.