Description

This Easy BBQ Chicken & Veggie Foil Packs recipe is a delicious and simple meal perfect for grilling or oven baking. Tender boneless chicken breasts are seasoned and cooked alongside a colorful medley of zucchini, bell peppers, and cherry tomatoes, all smothered in smoky BBQ sauce with a hint of bourbon for a unique twist. The foil packets lock in moisture and flavors, making cleanup a breeze and offering a convenient, tasty meal for four servings within 45 minutes.

Ingredients

Scale

Chicken

4 pieces Boneless, Skinless Chicken Breasts
1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon Garlic Powder
1 teaspoon Onion Powder

Vegetables

1 medium Zucchini (sliced into rounds; can substitute with yellow squash or asparagus)
1 medium Bell Pepper (chopped; any color)
1 cup Cherry Tomatoes (halved; can substitute with diced regular tomatoes)

Sauce & Seasoning

1/2 cup BBQ Sauce (your favorite style)
1 tablespoon Bourbon (optional; adds a unique twist to BBQ sauce)
2 tablespoons Olive Oil (or substitute vegetable oil)
1 teaspoon Smoked Paprika (for smoky flavor)

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Instructions

Preheat and Prep Vegetables: Preheat your grill or oven to 400°F (204°C). Slice the zucchini into rounds, chop the bell pepper into bite-sized pieces, and halve the cherry tomatoes.
Season Chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, garlic powder, and onion powder to enhance the flavor.
Assemble Foil Packs: Lay out a large sheet of aluminum foil for each serving. Brush the foil with olive oil to prevent sticking. Place one chicken breast in the center of each foil sheet, then arrange the prepared zucchini, bell pepper, and cherry tomatoes around the chicken.
Add Sauce: In a small bowl, mix the BBQ sauce with the bourbon and smoked paprika for added depth of flavor. Brush this sauce generously over the chicken and vegetables, allowing some to drip onto the veggies for balanced taste.
Seal Foil Packs: Fold and seal the foil tightly to create packets, ensuring no steam escapes during cooking.
Cook: Place the foil packs on the grill or in the oven. Cook for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
Serve: Carefully open the foil packs to release steam. Garnish if desired, and serve directly from the foil or transfer to plates for a rustic presentation.

Notes

You can substitute zucchini with yellow squash or asparagus for variety.
If bourbon is not desired, omit or replace with a splash of apple cider vinegar for tanginess.
Fresh minced garlic and onions can replace garlic and onion powder, but adjust quantities accordingly.
Use heavy-duty aluminum foil to avoid tearing during cooking.
For stovetop cooking, use a skillet and cover tightly, cooking until chicken is done and veggies are tender.