These BBQ Chicken Foil Packs bring everything I love about summer cookouts together in one easy dinner. Each packet is filled with tender chicken thighs, Yukon Gold potatoes, bell pepper, and red onion, all coated in smoky seasonings and barbecue sauce. There’s no marinating or precooking needed; everything is ready in about 40 minutes, and each foil pack is a full meal in one (that’s what I call efficient and budget-friendly). I’ve also included directions for both the grill and oven, so you can make this recipe long after cookout season is over!
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A Full Summer Dinner Wrapped in Foil
Nothing screams summer like grilled BBQ chicken. It’s one of those meals that instantly takes me back to backyard cookouts, paper plates piled high, and eating outside until the sun goes down. Growing up, foil packet dinners were always in rotation too. They were easy to throw together and somehow always tasted better cooked over the grill.
These BBQ chicken foil packs combine both of those summer favorites in one meal. I cut the chicken thighs and potatoes into similarly sized pieces so they cook through at the same time, then toss them with sliced bell pepper, red onion, smoky seasonings, and BBQ sauce in one bowl. Just divide the mixture between the foil sheets, seal each packet, and let the grill do the work. The chicken stays juicy, and the vegetables soak up all that sweet, smoky flavor before each packet gets one last brush of BBQ sauce. I honestly can’t get enough of that saucy finish! And since everyone gets their own packet, serving and cleanup are about as easy as dinner gets!
Recipe Success Tips
- Cut the chicken and potatoes into even pieces. For this recipe, I cut the chicken into 1-1½-inch pieces and the potatoes into 1-inch chunks. Try not to eyeball the potatoes too generously here. Larger chunks are the biggest reason the chicken will be ready before the potatoes are tender.
- Divide the filling between each foil sheet. Each foil sheet should get about one-quarter of the chicken and vegetable mixture. I find it helpful to portion out the chicken and potatoes first, then go back and divide everything else left in the bowl. Overfilled packets take longer to cook and are also more likely to leak!
- Seal the foil tightly, but don’t squash it around the food. I always make sure the foil is folded well to avoid any leaks, but you still need to leave enough space inside for steam to circulate so everything cooks properly. Bring the sides together and double-fold the center seam. Then fold the ends up to trap all that steam inside. I use heavy-duty foil here. Double up each packet if you only have regular aluminum foil to help prevent tearing.
- Check for doneness before brushing with extra BBQ sauce. The largest piece of chicken should reach 165°F internally, and a fork should slide easily through the center of the largest potato chunk. Since BBQ sauce can disguise the color of the chicken, a meat thermometer is the most reliable way to check it. Reseal the packet and cook it for a few more minutes if the potatoes still feel firm or the chicken isn’t quite done.
- Open those foil packets carefully! All that steam builds up inside the packets and comes rushing out when you open them, and it can be HOT!
- Want to use different veggies? You can switch out the vegetables I use here, but stick with softer, quick-cooking options so they’re ready in roughly the same amount of time. Sliced mushrooms, corn cut from the cob, diced tomatoes, canned pineapple chunks, and sliced zucchini would probably be my top choices.
No Grill? Use the Oven!
I love cooking these BBQ chicken foil packs on the grill when I can because it keeps the kitchen cool and makes dinner feel extra summery. But when it’s not grill weather, I’ll happily make them in the oven instead! Assemble the packets as directed, place them on a sheet pan, and bake at 425°F for 25-30 minutes, or until the chicken reaches 165°F and the potatoes are fork-tender. No other changes needed!
BBQ Chicken Foil Packs
Cost $10.45 recipe / $2.61 serving
Ingredients
- 1½ lb. chicken thighs (boneless & skinless, (cut into 1-1.5 inch pieces) (680g) $5.58*)
- ¾ cup BBQ sauce (divided, (225g) $0.76**)
- 1 Tbsp vegetable oil (0.5 oz., $0.04)
- 2 tsp smoked paprika (4.5g, $0.16)
- 1 tsp garlic powder (3g, $0.03)
- 1 tsp onion powder (3g, ($0.04)
- ½ tsp black pepper (freshly cracked, $0.04)
- 1 tsp salt ($0.08)
- 1½ lbs. Yukon Gold potatoes (cut into 1-inch chunks, (about 4-5 medium potatoes) (680g) $1.59***)
- 1 green bell pepper (sliced, (130g) $0.86)
- 1 red onion (sliced, (160g) $1.27)
Instructions
- Gather and prep ingredients. Preheat the grill to 425°F.
- Cut chicken thighs into bite-size pieces (about 1-1½ inches). Slice red onion and green bell pepper. Cut potatoes into 1-inch cubes.
- In a large bowl, combine the cubed chicken with ½ cup BBQ sauce, the vegetable oil, smoked paprika, garlic powder, onion powder, black pepper, and salt. Toss until evenly coated.
- Add the Yukon Gold potatoes, bell pepper, and onion to the bowl and toss until everything is lightly coated in the sauce.
- Cut four 12×18-inch sheets of heavy-duty foil (see notes below). Divide the chicken and vegetable mixture evenly between the 4 foil packs, placing in the middle of the foil.
- Bringing the short sides of the foil together, fold the seams together twice and then tuck the ends in and up to seal tightly. Seal each packet tightly, leaving a little space inside for steam to circulate.
- Grill for 20-25 minutes, flipping once halfway through, until the chicken is cooked through (165℉ internally) and the potatoes are fork tender. (Or bake at 425°F for 25-30 minutes on a sheet pan in the oven until everything is fully cooked and tender.)
- Carefully open the packets, let the steam release, reglaze with remaining bbq sauce and serve immediately.
See how we calculate recipe costs here.
Notes
Nutrition Information
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Gather all of your ingredients. Preheat your grill (or oven) to 425°F.
Prep the veggies: Start by cutting 1½ lbs. Yukon Gold potatoes into 1-inch chunks, then slice 1 green bell pepper and 1 red onion.
Dice the chicken: Now cut 1½ lbs. boneless, skinless chicken thighs into 1-1½-inch pieces. Keep the chicken and potato pieces as consistently sized as possible so they cook evenly.
Season the chicken: Add the chicken to a large bowl with ½ cup BBQ sauce, 1 Tbsp vegetable oil, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp freshly cracked black pepper, and 1 tsp salt. Toss until every piece is evenly coated.
Add the vegetables: Add the prepped potatoes, sliced bell pepper, and sliced red onion to the bowl. Toss everything together until the vegetables are lightly coated in the BBQ sauce and seasonings.
Make the foil packets: Cut four 12×18-inch sheets of heavy-duty aluminum foil. Place about one-quarter of the chicken and potato pieces in the center of each sheet first, then divide the bell pepper, onion, and any sauce left in the bowl between them. Double up each packet if you’re using regular aluminum foil (meaning you’ll need eight sheets in total).
Bring the short sides of each foil sheet together over the filling and fold the seam over twice.
Then fold the open ends inward and up to seal each packet securely. Leave a little room between the filling and the top of the foil so steam can circulate rather than pressing the foil tightly against the filling.
Grill the foil packs: Place the sealed packets on the preheated grill and cook for 20-25 minutes. To use the oven instead, place the packets on a sheet pan and bake at 425°F for 25-30 minutes.
Gently flip each pack with tongs halfway through to ensure even cooking!
Check the chicken and potatoes: Carefully open one packet, keeping your face and hands away from the hot steam. The largest piece of chicken should reach 165°F internally, and the potatoes should be tender. If either one needs more time, reseal the packet and cook for a few more minutes before checking again.
Brush with more BBQ sauce: Brush the chicken and vegetables with the remaining ¼ cup BBQ sauce. The filling should look glossy and smell sweet and smoky. Serve the BBQ chicken foil packets immediately while everything is hot and saucy. Enjoy!
Serving Suggestions
These BBQ chicken foil packs are a complete meal all on their own, but you can always add a simple side if you’re feeding a hungrier crowd or putting together a summer cookout. I’d pair them with creamy coleslaw for something cool and crunchy, or add watermelon slices or any fresh fruit you have on hand. Since the grill is already hot, grilled corn on the cob is another easy choice! And for me, no cookout is complete without some form of pasta salad, so I’d add a creamy macaroni salad or a fresh and tangy classic pasta salad. These stovetop baked beans are also a great option because their sweet flavor pairs really well with the BBQ sauce. You can also finish each packet with sliced green onions, chopped fresh parsley, or a little shredded cheddar cheese for even more flavor!
Storage & Reheating
Let everything cool, then transfer from the foil to an airtight container. Store leftovers in the refrigerator for up to 3-4 days. I like to portion everything into individual containers so lunches are ready to grab throughout the week.
Reheating
Reheat individual portions in the microwave in 30-second intervals until warmed through. You can also place the leftovers in an oven-safe dish and warm at 350°F for 10-15 minutes. Add an extra spoonful of BBQ sauce before serving if everything needs a saucy refresh!
Freezing
Let the chicken and vegetables cool completely, then transfer them to a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The potatoes and vegetables may be a little softer once thawed, but the BBQ chicken still makes an easy meal to have tucked away in the freezer.
Try These Foil Packet Recipes Next:
- My Shrimp and Veggie Foil Packs swap the BBQ flavors for buttery garlic shrimp, zucchini, squash, peppers, and red onion.
- These Sausage and Peppers Foil Packets pair smoky sausage with tender potatoes, bell peppers, and onions for another complete meal from the grill!
