Description
How to make BBQ chicken and veggie grill packs with tender chicken, crispy vegetables, and smoky barbecue sauce for perfect summer dinners.
Ingredients
Scale
Chicken and Seasonings
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Vegetables
- 2 medium bell peppers, cut into strips
- 1 large zucchini, sliced into half-moons
- 1 medium red onion, sliced
- 8 oz baby potatoes, halved
- 2 cups broccoli florets
BBQ Sauce and Finishing
- 1/2 cup barbecue sauce, divided
- 2 tbsp olive oil
- 2 tbsp butter, cut into small pieces
- 2 tbsp fresh parsley, chopped
- Heavy-duty aluminum foil
Instructions
- Season Chicken: Combine chicken pieces with smoked paprika, garlic powder, onion powder, salt, and pepper in a large bowl. Toss until evenly coated and let sit for 10 minutes to absorb flavors.
- Prep Vegetables: Cut all vegetables into similar-sized pieces so they cook evenly. Halve baby potatoes, slice zucchini into half-moons, and cut bell peppers into strips about 1-inch wide.
- Create Packets: Tear off four large sheets of heavy-duty foil. Divide seasoned chicken and vegetables evenly among the sheets, placing them in the center of each piece.
- Add Sauce: Drizzle each packet with olive oil and 2 tablespoons barbecue sauce. Add a few butter pieces on top. The butter will melt and create a rich sauce.
- Seal Packets: Bring opposite sides of foil together and fold down tightly, then fold in the ends to create sealed packets. Make sure there are no gaps for steam to escape.
- Grill Packets: Preheat grill to medium-high heat. Place packets on grill and cook for 20-25 minutes, flipping once halfway through. Chicken should reach 165°F internal temperature.
- Serve Hot: Carefully open packets with tongs and sprinkle with fresh parsley. Serve immediately with remaining barbecue sauce on the side for extra flavor if desired.
Notes
- Use heavy-duty foil or double regular foil to prevent tears and leaks during cooking.
- Cut all vegetables to similar sizes for even cooking and best texture results.
- Let packets rest 5 minutes before opening to avoid steam burns on your hands.
- Chicken thighs stay more tender than breasts and won’t dry out in packets.
- Store leftovers in refrigerator for up to 3 days in airtight containers for freshness.
- Add 5 extra minutes cooking time if grilling packets straight from refrigerator.
Allergy Information: None
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 28g
- Protein: 32g