BBQ Chicken Foil Packs
These easy BBQ Chicken Foil Packs are a complete grill-or-oven dinner with chicken thighs, potatoes, peppers, onions, and tangy BBQ sauce!
Servings: 4 servings (1 packet each)
Calories: 480kcal
Equipment
- Large Bowl
- Aluminum foil
- Grill or Oven
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 12x18-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
*I always buy value packs of chicken thighs and freeze the extras. It keeps this recipe budget-friendly and makes weeknight cooking much easier. I prefer thighs here because they stay tender inside the hot foil packets, but boneless, skinless chicken breasts should also work. Keep the pieces evenly sized and check them earlier, since leaner breast meat is more likely to dry out. Thaw frozen chicken completely in the refrigerator before using it in this recipe.
**Use your favorite BBQ sauce! Any type or brand will work. A honey, brown sugar, smoky, or spicy sauce is an easy way to switch things up! You can also make our homemade BBQ sauce and customize it to your taste.
***Yukon Gold potatoes work especially well here because their creamy texture holds up nicely as they steam inside the packets. Their skins are also thin, so there’s no need to peel them. Red potatoes are another good option and can be prepared the same way.
****You can use regular aluminum foil instead of heavy-duty, just double up each packet, so you'll need eight sheets in total.
Prep them ahead: These barbecue chicken foil packs are great for camping, cookouts, or busy evenings. I usually make them fresh because they’re so quick and easy, but you can assemble them up to 24 hours in advance if needed. Keep them refrigerated or properly chilled until you’re ready to cook. You may need to add a few extra minutes since the filling will be starting cold.
Nutrition
Serving: 1foil pack | Calories: 480kcal | Carbohydrates: 57g | Protein: 38g | Fat: 11g | Sodium: 1299mg | Fiber: 6g