Barbecue chicken foil packets are a complete meal with almost no clean up needed. Tangy barbecue sauce coats tender pieces of chicken that bake in packets with diced potatoes, corn, red onion, bell pepper, and pineapple. Easy and delicious!
I love making foil packets for dinner.
Mainly because they are easy to make and also because I know that there won’t be much to clean up.
And baking chicken or fish in foil packets locks in all the moisture making for extra tender meat.
These barbecue chicken foil packets are a favorite.
They have all the delicious barbecue sauce flavor, some veggies, and a bit of extra tang thanks to pineapple chunks.
Plus the pineapple chunks and crispy chow mein noodle garnish gives this easy chicken foil packet recipe a bit of a Hawaiian flare that makes dinner feel like a little mini vacation.
Or at least a vacation from lots of prep dishes!
Ingredients
To make these you’ll need:
- Chicken– Boneless, skinless chicken breasts trimmed of fat and diced into equal, bite sized pieces.
- Barbecue sauce– Your favorite kind
- Potato– An extra large russet potato, washed and diced.
- Corn kernels– Frozen corn works well.
- Onion– Diced red onion
- Bell pepper– A seeded, diced red bell pepper
- Pineapple chunks– Drained
- Garnish– Thinly sliced green onions and chow mein noodles
You also will need heavy duty aluminum foil.
How to Make
Barbecue chicken foil packets are so easy to make!
To do it, stir the chicken and barbecue sauce together in a large mixing bowl until the chicken is all evenly coated.
Then stir in all the remaining ingredients except for the garnishes, stirring until everything has a coating of barbecue sauce on it.
Tear off 4-6 large rectangles of HEAVY DUTY aluminum foil.
Scoop the chicken mixture evenly into the center of each piece of foil.
Fold the foil over the chicken mixture lengthwise to cover it, and then fold it along the long edge to close.
Roll up the edges to seal the packets.
Arrange the foil packets on a large rimmed baking sheet and bake at 425 for 40-45 minutes.
After 40-45 minutes in the oven, take the tray out of the oven and let the packets rest for 5 to 10 minutes.
Then carefully open the packets, being sure to avoid the escaping hot steam.
Top with green onions and chow mein noodles.
Serve as is or with a side of steamed white rice.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a hot oven or microwave until warmed through.
Tips and Tricks
- Use any barbecue sauce you like. To really up the Hawaiian feel, you could look for a Hawaiian style barbecue sauce or marinade.
- You can vary the veggies to suit your tastes and preferences.
- For some heat, use a spicy barbecue sauce or add a diced jalapeno into the mixture.
Other Foil Packet Recipes
Barbecue chicken foil packets are an easy dinner that delivers bold flavors with minimal clean up.
Make them and enjoy!
Looking for other foil packet recipes?
Try these:
- Cajun Chicken Foil Packets
- Low Country Boil Foil Packets
- Chicken Cordon Bleu Foil Packets
- Cheesy Chicken Broccoli & Rice Foil Packets
- Hobo Hamburger Packets
If you’ve tried these BARBECUE CHICKEN FOIL PACKETS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Hawaiian Barbecue Chicken Foil Packets
Ingredients
- 2 boneless, skinless chicken breasts trimmed of fat and diced
- 1 cup barbecue sauce + more for garnish
- 1 extra large russet potato diced
- 1 cup corn kernels
- 3/4 cup diced red onion
- 1 large red bell pepper seeded and diced
- 1 1/2 cups drained pineapple chunks
- thinly sliced green onions for garnish
- chow mein noodles for garnish
Instructions
- Add the chicken and barbecue sauce to a large mixing bowl and stir together until the chicken is all evenly coated.2 boneless, skinless chicken breasts, 1 cup barbecue sauce
- Add the remaining ingredients to the mixing bowl, except for the garnish, gently tossing together until evenly combined.1 extra large russet potato, 1 cup corn kernels, 3/4 cup diced red onion, 1 large red bell pepper, 1 1/2 cups drained pineapple chunks
- Tear off 4-6 large rectangles of HEAVY DUTY aluminum foil. Divide the chicken mixture evenly between them, keeping the mixture in the middle of the foil sheets.
- Fold the foil over the chicken mixture lengthwise to evenly cover the meat mixture, then fold it along the long edge to close. Roll up the edges to seal the packets.
- Arrange the foil packets on a large rimmed baking sheet and bake at 425 for 40-45 minutes. Remove from the oven and let them rest for 5-10 minutes.
- Carefully open the packets, being sure to avoid the escaping hot steam. Top with green onions and chow mein noodles.thinly sliced green onions, chow mein noodles
- Serve as is or with a side of steamed white rice, and enjoy!
Notes
- Use any barbecue sauce you like. To really up the Hawaiian feel, you could look for a Hawaiian style barbecue sauce or marinade.
- You can vary the veggies to suit your tastes and preferences.
- For some heat, use a spicy barbecue sauce or add a diced jalapeno into the mixture.
Nutrition
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