Description
Delicious and easy BBQ Chicken Foil Packs featuring juicy chicken breasts coated in tangy barbecue sauce, paired with sweet pineapple tidbits, crunchy red bell pepper, and red onion. Perfect for grilling or baking, these foil packs make for a flavorful, mess-free meal that’s ready in just 40 minutes.
Ingredients
Scale
Chicken and Sauce
- 4 boneless skinless chicken breasts, cut into 1-inch pieces
- 2 cups barbecue sauce
Vegetables and Fruit
- 2 cups pineapple tidbits
- 1 red bell pepper, diced (seeds and ribs removed)
- 1 small red onion, diced
Other
- 4 sheets heavy duty tin foil (heavy duty foil works best to prevent tearing and leaking)
- Freshly chopped cilantro (for garnish, optional)
Instructions
- Prepare Foil Sheets and Coat Chicken: Arrange 4 large sheets of heavy duty tin foil on a clean, flat surface. In a large bowl, combine the chicken pieces and barbecue sauce, tossing well to coat each piece thoroughly with the sauce.
- Assemble Foil Packs: Divide the sauced chicken evenly among the four foil sheets, placing the chicken in the center of each sheet. Evenly distribute the pineapple tidbits, diced red bell pepper, and red onion over the chicken on each foil sheet.
- Seal the Foil Packs: Fold up two sides of the foil over the chicken mixture so the edges meet. Seal these edges with a tight half-inch fold, then fold again to create a double seal, ensuring some space inside for heat circulation and expansion. Repeat on the other two sides to fully enclose the packets.
- Cook the Foil Packs: To cook on a grill, place the foil packets on a preheated grill and close the lid. Grill for 10 minutes, then carefully turn each pack over and cook for an additional 10 to 15 minutes. The chicken is ready when it reaches an internal temperature of 165°F (74°C). Alternatively, preheat the oven to 375°F (190°C) and bake the foil packs for 35 minutes until the chicken is thoroughly cooked.
- Serve: Once cooked, carefully open the foil packs to avoid steam burns. Garnish with freshly chopped cilantro if desired, and serve hot.
Notes
- Using heavy duty foil is essential to prevent tearing and leakage during cooking.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Foil packs can be customized with other vegetables such as zucchini, corn, or mushrooms for variety.
- For easier cleanup, line the foil with parchment paper inside before assembling.
- Leftover cooked foil pack contents can be refrigerated for up to 3 days.
