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BBQ chicken foil packs

  • 2
  • September 3, 2013

My love affair with foil packs started with a sausage foil pack recipe that I found on Pinterest.  (You can see the pin here.)  The sausage was OK.  When I started experimenting with chicken foil packs, things got awesome.

I decided to create some BBQ Chicken Foil Packs loaded with zucchini, broccoli, and onions.

BBQ Chicken Foil Packs

Reasons these BBQ Chicken Foil Packs may be my new BFFs:

  1. You can get creative and use whatever fresh vegetable you have on-hand.  Broccoli, onions, peppers, zucchini, potatoes, etc.  Experiment!  Everything I’ve tried has been super yummy.
  2. My husband will eat just about any vegetable that is cooked in them.  I’ve even witnessed him eating green peppers and red peppers in them. ( True story.)
  3. They’re freaking easy to make.  You can throw together these pouches in 10 minutes flat and then play with your kids until dinner time.  Or watch the news or chat on Facebook.  Whatever strikes your fancy.

I like to make these foil packs in the afternoon when my younger daughter is napping and then store them in the refrigerator until closer to dinner time.  Then all I have to do is pop them in the oven.  Makes dinner time such a breeze!

You’re gonna love this easy recipe for BBQ Chicken Foil Packs because it’s so simple.  Chicken, vegetables, and store-bought sauce.  You can’t go wrong with a recipe with this many fresh vegetables.

BBQ chicken foil packs - chopped veggies

And did I mention they’re delicious too?

Let me introduce you to the “secret ingredient.”  A.1. Bold & Spicy Steak Sauce.  (I know, I may be a genius.)

BBQ chicken foil packs - secret ingredient

It’s so wrong, it’s right.

Here’s the recipe so you can make some of your own.  Let’s get cookin’….

BBQ Chicken Foil Packs

Ingredients

  • 1lb boneless, skinless chicken breasts
  • 2-3 heads of fresh broccoli, chopped into bite-sized pieces
  • 1 large zucchini, chopped into bite-sized pieces (ends discarded)
  • 1 medium white onion, peeled and sliced
  • 1/2 cup of your favorite BBQ sauce
  • 1-2 tablespoons of A1 Bold & Spicy Sauce
  • 1, 12″x12″ piece of foil for each chicken breast (I used 4 because there were 4 pieces of chicken in my pound)

Directions

1. Preheat oven to 400 degrees F.

2. Set up your foil like an assembly line and place a chicken breast on each piece.

3. Top each chicken breast with broccoli, zucchini, and onion. (No need to measure – just divide the veggies evenly among your chicken breasts.)

4. Top each chicken breast veggie pile with 2 tablespoons of BBQ sauce and 1 teaspoon of A1 sauce.

BBQ chicken foil packs - assembled

5. Roll up the foil on the top and sides to form a pouch.  Place on cookie sheet.

BBQ chicken foil packs

6. Bake for 45 minutes, or until chicken is cooked through.

Voila!  (Be careful not to get burned by the steam when you open the packs.)

Since everything is cooked in foil, you won’t even have to scrub any pans!  That’s my kind of dinner.

These BBQ Chicken Foil Packs would be great to eat as-is, or you can add a side like my starch-loving family likes to do.  My Easy Baked Macaroni and Cheese would be awesome. So would corn muffins or brown rice.  (If you’re short on time, go ahead and buy the Uncle Ben’s 90-second pouch.  I won’t tell.)

Tell me: Have you ever tried to cook anything in a foil pouch before?

 

12 Comments

  • Linda Waychoff says:

    Thank you for sharing! Can’t wait to try these this week. Looks delicious and LOVE all the convenience factors, especially the “no pans to clean!”. My family loves corn bread, so I am planning on making corn muffins with this.

  • Samantha says:

    I tried these last night and loved them! I marinated the chicken in the steak sauce/BBQ sauce combination for a few hours before I was ready to put them in the oven. That really gave it a chance to soak into the meat and made it even juicier. I still drizzled a bit more over the meat before putting it in the oven. My husband “complained” that one of the veggies in the mixture had a tough skin, but he devoured two packets, so I don’t think it was all that bad. :) Next time I may marinate the thicker-skinned veggies in a touch olive oil beforehand to soften them up (I prefer keeping the skins on). Thank you for a great post!

  • Sarah says:

    Hi Kelly, I tried these today & they were super easy and tasty! I prepped them while Mia napped and put them in the oven after our play time at the park. She loved the chicken & bbq sauce but of course skipped the veggies, oh well! I’ll definitely keep this receipe in our rotation, thanks so much!

    • Kelly says:

      Yay! Thanks so much for letting me know. I have a tough time getting my girls to eat meat so I’m glad Mia at least ate the chicken!

  • Mindy says:

    Can I prepare these and freeze, then thaw in the fridge overnight and bake following your instructions above? I would want to use fresh veggies nit frozen. Does zucchini freeze well and will adding the sauces prior to freezing be ok? I am also wondering if the foil only wrapping is good eniugh if I place them in a freezer ziplock or would I need to use wax paoer, extra foil wrapping, etc in order to maintain freshness? I just read all 3 of your ebooks and I am excitedly gathering my freezer recipes and I am hoping to add this one to my list! Thanks for your help!

    • Kelly says:

      So glad you like my eBooks! :) I would assemble and freeze them raw just like it says in the recipe. Same ingredients. Storing the foil packets in a gallon-sized plastic freezer bag would be great. Good idea! I’d love to hear how they turn out!

  • Carolina says:

    Great Post. It just made me hungry, I will get this kind of packs for my next bbq – this weekend! Storing them in the freezer is just great, I can prepare more of these for couple of weekends ahead! Thank you!

  • Lexi says:

    Just made these for dinner tonight! Only had green onions and jalapeño so we will see how they turn out! They smell delish!

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