BBQ Chicken Foil Packets Recipe

5 from 5 votes

These BBQ chicken foil packets are a complete, all-in-one meal featuring juicy chicken breasts, vibrant vegetables, and sweet potatoes. Slathered in smoky BBQ sauce and topped with crispy bacon, they are a foolproof way to get a hearty, healthy dinner on the table with zero cleanup.

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: American

Servings:

Calories: 482kcal

Author: Becky Hardin

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

Video

Notes

*Substitute your favorite kind of potatoes in place of the sweet potato, such as Yukon gold, russet, or fingerlings.

**Use your favorite combination of grilling veggies, such as corn cobs cut into 4 equal pieces, 1-inch chunks of carrots, onions cut into wedges, or whole cherry tomatoes.

***This recipe works best with boneless chicken breasts. If using chicken thighs, or bone-in breasts, you will need to increase the cook time.

****Use any barbecue sauce you prefer. My go-to is Stubb's Original BBQ Sauce, but sweeter sauces taste great here too.

Tips:

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.

Oven Instructions: Place foil packets on a sheet pan, and bake at 400°F for 25-30 minutes, or until the meat registers 165°F internally and the potatoes are tender.

Make-Ahead: Assemble the foil packets up to 1 day in advance. Store tightly wrapped in the refrigerator until ready to grill.

Storage: Store BBQ chicken foil packets in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition