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Barbecue Chicken and Veggie Packets
I absolutely LOVE the taste of grilled veggies, but they can be a little hard to work with and I always worry they're going to roll off into the abyss of the grill! This chicken and veggie packet recipe is SO easy and perfect to make on your grill in just about 10 minutes.
If your family loves barbecue, this recipe is going to quickly become a family favorite – I guarantee it!
So, grab some foil and let's make these delicious barbecue chicken and veggie packets.
🍴MENU PLANNING NOTE: This BBQ recipe is from our Summer Menu Planning Made Easy set!
Ingredients
- Chicken breasts
- Your favorite barbecue sauce
- Zucchini
- Red bell pepper
- Red onion
- Fresh corn
- Olive oil
- Smoked paprika
Note: These veggies taste so good together with the barbecue flavor, but feel free to substitute or skip any you know your family won't care for!
How to make grilled chicken and veggie packets
Start by cutting three large chicken breasts in half to create six thinner breasts. You want to make sure your chicken is on the thinner side so it doesn't need to cook longer than your veggies.
Place the chicken in a gallon-size Ziploc bag and add about 1/2 cup of your favorite BBQ sauce. Knead the bag to coat the chicken and refrigerate for a minimum of 20 minutes or up to 6 hours.
Preheat grill to medium-high heat. Cut six pieces of aluminum foil to 12″x18″ and place one chicken breast in the middle of each piece. Evenly distribute the veggies and place around the chicken in each packet.
Drizzle olive oil (about 1 teaspoon) over the contents of each packet, and top with a sprinkle of smoked paprika. Fold the foil over the chicken and seal to close, making sure there are no openings on the ends.
Place the foil packets onto grill for 7-8 minutes; flip, and grill an additional 7-8 minutes until chicken is cooked through.
Remove from grill and serve with extra BBQ sauce, if desired.
Barbecue Chicken & Veggie Packets
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 ½ cups barbecue sauce, divided
- 2 zucchini, chopped
- 1 red bell pepper, cut into chunks
- ½ red onion, cut into small chunks
- 2 ears of corn, kernels removed
- 6 tsps olive oil
- smoked paprika
Instructions
- Cut 3 chicken breasts in half horizontally to make 6 thinner pieces. In a gallon-size zip top bag, add chicken and ½ cup barbecue sauce. Knead bag and refrigerate 20 minutes or longer. Preheat grill to medium-high heat.
- Cut six pieces of heavy-duty aluminum foil to 12x18-inch size and lay on a flat surface. Place on chicken breast in the middle of each piece of foil. Divide the vegetables evenly onto and around the chicken in each packet.
- Drizzle 1 teaspoon olive oil over each packet, and sprinkle with a small amount of smoked paprika. Fold the foil over the chicken, and seal to close.
- Place foil packets onto grill for 7-8 minutes; flip, and grill an additional 7-8 minutes or until chicken is cooked through.
- Remove from grill, and carefully open foil. Serve with additional ½ cup barbecue sauce, if desired.
Nutrition
Need some help planning your dinners this month? Make sure to grab our free monthly menu plan printable! We map out an entire month of dinners so you don't have to think about it – just grab your recipe box and you're ready to go!
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Looking for more yummy meals? This recipe is from week eight of our summer menu plans, including this meal + 59 other AMAZING recipes (and 12 desserts too)! You'll also get lifetime membership in our private Facebook group, full of other families encouraging one another to make dinner each night together too.
These are the BEST MENU PLANS on the planet (and, the only menu plan that ship all the grocery lists, menu plans and recipe cards right out to you ~ no downloading or hunting down recipes on your phone at dinnertime ever again!) Go HERE to learn more. I know you're going to love these!
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