BBQ Chicken and Veggie Grill Packs

An easy and delicious meal featuring juicy chicken, colorful vegetables, and barbecue sauce cooked in neat foil packets, perfect for summer grilling.

Print Recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Grilling

Calories: 320

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces boneless, skinless chicken breasts Cut into bite-sized pieces
2 cups mixed vegetables (e.g., bell peppers, zucchini, onions, corn) Use your favorite seasonal vegetables
1 cup BBQ sauce Choose your preferred flavor
2 tablespoons olive oil For drizzling on foil
Salt and pepper to taste For seasoning
Aluminum foil For making packets

Method

Preparation

Preheat the grill to medium-high heat.
Cut the chicken breasts into bite-sized pieces and place them in a bowl.
Add the mixed vegetables and BBQ sauce to the bowl; mix well to coat.
Lay out pieces of aluminum foil (enough to make packets for the chicken and veggies).
Drizzle olive oil on each piece of foil and season with salt and pepper.
Divide the chicken and veggie mixture evenly among the foil pieces.
Fold the foil to create packets, sealing them tightly.

Cooking

Place the packets on the grill and cook for about 20-25 minutes, turning once halfway through, until the chicken is cooked through and vegetables are tender.
Carefully unwrap the packets and serve warm.

Notes

Leftover grill packs can be stored in the refrigerator for up to 3 days. Can be frozen before grilling. For reheating, warm in the oven or on a skillet.