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Sweet & Smoky BBQ Chicken Foil Packets - Easy, Flavorful, and Mess-Free

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken breasts or thighs, cut into 1.5-inch chunks
  • 2 cups baby potatoes, halved (or small Yukon Golds, diced)
  • 1 red bell pepper, sliced into strips
  • 1 small red onion, sliced into wedges
  • 1 cup fresh or frozen corn kernels (no need to thaw frozen)
  • 2 tablespoons olive oil
  • 1/2 cup BBQ sauce (your favorite brand)
  • 1 tablespoon honey or brown sugar (optional for extra sweetness)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder or chipotle powder (adjust for heat)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste
  • Fresh parsley or cilantro, chopped, for garnish
  • Lime wedges (optional, for serving)
  • Heavy-duty aluminum foil (or double-layer regular foil)

Method
 

  1. Preheat your heat source. For grill: heat to medium-high (375–400°F). For oven: preheat to 400°F and set a rack in the center.
  2. Prep the foil. Tear 4 large sheets (about 12x16 inches each). If using regular foil, double-layer each packet to prevent tearing.
  3. Par-cook the potatoes if they’re large. To keep everything done at the same time, microwave halved baby potatoes for 3–4 minutes until just starting to soften. This step is optional but helps avoid undercooked potatoes.
  4. Season the chicken. In a bowl, combine chicken pieces with olive oil, smoked paprika, chili powder, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.
  5. Mix the sauce. Stir BBQ sauce with honey or brown sugar if using. Reserve 2 tablespoons for finishing, and use the rest in the packets.
  6. Assemble the packets. Divide potatoes, corn, bell pepper, and red onion among the foil sheets. Top with seasoned chicken. Spoon a generous amount of BBQ sauce over each portion. Fold up the sides, then seal the packets tightly to trap steam, leaving a little headroom inside.
  7. Cook the packets. Grill: Place packets seam-side up. Cook for 18–22 minutes, flipping once halfway through.
  8. Oven: Place packets on a sheet pan. Bake for 22–26 minutes.
  9. Finish and garnish. Carefully open packets (watch the steam). Brush or drizzle the reserved BBQ sauce over the chicken. Sprinkle with chopped parsley or cilantro. Add a squeeze of lime if you like brightness.
  10. Serve hot. Eat right from the foil or slide onto plates. Great with coleslaw, cornbread, or a simple green salad.