No-Fuss BBQ Chicken & Veggie Foil Packs
Effortless BBQ chicken and colorful veggies wrapped in foil for a quick summer meal on the grill.
Ingredients
Main Ingredients
- 2 pieces chicken breasts, cut into bite-sized pieces Use fresh, high-quality chicken.
- 2 cups mixed bell peppers (red, yellow, and green), sliced Feel free to use your favorite bell pepper colors.
- 1 medium zucchini, sliced Can substitute with other seasonal veggies.
- 1 cup cherry tomatoes, halved Adds sweetness and color.
- 1 cup barbecue sauce (store-bought or homemade) Choose your favorite flavor.
- 1 tbsp olive oil Drizzle for added flavor.
- to taste salt and pepper Season according to preference.
- 2 sheets aluminum foil Each piece should be approximately 12x18 inches.
Instructions
Preparation
- Preheat your grill to medium-high heat.
- Cut two large pieces of aluminum foil (about 12x18 inches).
- In a large bowl, combine chicken pieces, sliced bell peppers, zucchini, cherry tomatoes, BBQ sauce, and a drizzle of olive oil. Season with salt and pepper. Toss well to coat.
Assembling and Cooking
- Divide the mixture evenly between the two pieces of foil.
- Fold the edges of the foil up and over the mixture, twisting to seal tightly.
- Place the sealed foil packs on the grill and cook for 20-25 minutes, or until chicken is cooked through (internal temperature should reach 165°F).
- Remove the foil packs from the grill and let them sit for a few minutes before opening.
- Open the foil packs carefully and enjoy your meal!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Freeze unopened packs for about 2 months. Reheat on the grill for 10-15 minutes or in the oven at 350°F for about 20 minutes.