Description
How to make BBQ chicken and veggie grill packs with tender chicken, crispy vegetables, and smoky barbecue sauce for perfect summer dinners.
Ingredients
Scale
Chicken and Marinade
- 4 boneless skinless chicken breasts, pounded to even thickness
- 1/2 cup barbecue sauce, divided
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
Vegetables
- 2 medium bell peppers, cut into strips
- 1 large red onion, sliced
- 2 medium zucchini, sliced into rounds
- 8 oz baby potatoes, halved
- 1 cup cherry tomatoes
Seasonings
- 2 tablespoons butter, cubed
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- Fresh parsley for garnish
Instructions
- Prep Chicken: Pound chicken to even thickness, then toss with half the barbecue sauce, olive oil, garlic powder, smoked paprika, and salt. Let marinate 15 minutes while prepping vegetables.
- Prepare Vegetables: Cut all vegetables into similar-sized pieces for even cooking. Toss with remaining seasonings and butter cubes, ensuring everything is well coated for maximum flavor.
- Assemble Packs: Tear off four large sheets of heavy-duty foil. Place one chicken breast and quarter of vegetables on each sheet, keeping ingredients in single layer for proper cooking.
- Seal Packets: Bring foil edges together and fold tightly, creating sealed packets with some air space inside. Double-check seals to prevent juices from leaking during grilling process.
- Grill Packs: Preheat grill to medium heat. Place packets on grill and cook 20-25 minutes, flipping once halfway through. Listen for gentle sizzling sounds inside packets.
- Check Doneness: Carefully open one packet to check chicken reaches 165°F and vegetables are tender. Brush with remaining barbecue sauce and garnish with fresh parsley before serving.
Notes
- Use heavy-duty foil or double regular foil to prevent tearing and leaking during cooking.
- Marinate chicken for at least 15 minutes but no more than 2 hours for best flavor.
- Cut vegetables into uniform sizes so everything cooks evenly in the same time frame.
- Leave some air space in packets for proper steam circulation and tender results.
- Check internal temperature reaches 165°F before serving for food safety.
- Assemble packs up to 24 hours ahead and refrigerate for easy meal prep.
Allergy Information: None
Nutrition
- Calories: 385 calories
- Fat: 14g
- Carbohydrates: 28g
- Protein: 42g