BBQ Chicken Packets

As a kid in Boy Scouts, Hobo Dinners were a campout staple.  They were easy, fun, and could be customized to each person’s taste.  Fast forward a few decades and these BBQ Chicken Packets are an updated version of that campfire classic.  They’re easy but super tasty and you can use whatever veggies you have on hand or whatever everyone likes.

For these, I used red onion, bell pepper, green beans, and zucchini.  But you could seriously use just about anything.  And using the thinly sliced chicken breasts mean they cook quickly and the veggies don’t get all soggy.  My family just loved them and I know yours will too.  This is also a great opportunity to get your kids involved in meal prep and allow them to choose what all they want in their packets.  It might even convince them to try a vegetable or two.  Just maybe…

MY OTHER RECIPES

To start, place your chicken breast on a large sheet of heavy-duty aluminum foil.  The heavy duty just holds up better with all the folding, sealing, grilling, and flipping.  If you don’t have heavy-duty foil,  two layers of regular foil will work.  I also really like to use the nonstick foil here.  Don’t have that?  Simply spritz the foil with a little nonstick cooking spray.

Next, divide your green beans and sliced veggies into 4 equal portions.  Then place one portion of each of the veggies on and around the chicken breast.  You can make it look pretty, but it’s going to all get tossed around and it cooks so don’t fret over it too much.  Next, season with salt, pepper, and garlic powder and drizzle with about 2 tablespoons of BBQ sauce.  And for good measure, let’s put about 1/2 tablespoon of butter on top.  🙂

Start making your packet by pulling the long ends of the foil up and together and rolling them down to seal them.  Several folds will help keep everything inside.

Next, fold up the edges toward the middle.  Don’t stress over this.  Just get it all sealed up good so everything doesn’t run out when we flip it on the grill.

Speaking of that, now put it on the grill.  Medium to medium high heat works well – 375° to 400°F.  Cook for about 10 minutes then flip and cook for 8 to 10 more or until your chicken is cooked through.  The chicken I use is usually no more than 1/2 inch thick so it doesn’t take very long to cook.  If yours is thicker, it will obviously take longer.  Once cooked through, allow the packets to rest for about 5 minutes, then carefully open the foil to allow the steam to escape.  Roll the foil back and serve.  You can even brush a little more BBQ sauce on there if you like.

See how easy that was?  It gives you plenty of time to pop open and Mike’s Hard Lemonade and enjoy the fruits of your labor.  With 14 amazing flavors out right now, there’s a Mike’s for every taste and mood!

Not grilling weather?  It’s super simple to do these right in the oven.  Preheat that baby to 400°F and cook for about 20 minutes without flipping.

BBQ Chicken Packets

 

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Ingredients

• 4 thinly sliced chicken breast filets
• 1 pound fresh green beans
• 1 medium zucchini, thinly sliced
• ½ red onion, thinly sliced
• 1 large bell pepper, seeded and sliced into rings ( I used 3 small ones that were on sale)
• salt
• pepper
• garlic powder
• ½ cup BBQ sauce
• 2 tablespoons butter, divided

Instructions

1. Preheat the grill to medium-high (about 375° to 400 °F.)
2. On a large piece of heavy-duty aluminum foil, place the chicken breast in the middle. I really like to use nonstick foil for this, but if you don't have any around, simply spray the foil with a little nonstick cooking spray.
3. Divide the green beans and sliced veggies into 4 equal amounts and arrange one portion of each on and around the chicken breast. Season with salt, pepper, and garlic powder. Drizzle with about 2 tablespoons of the BBQ sauce and place about ½ tablespoon of butter on the top. Make a packet by folding the longer ends of the foil over several times, then fold the edges into the middle. Repeat with the other packets. Place on the grill and cook for 10 minutes. Flip then cook 8 to 10 minutes more, or until the chicken is cooked through. This will largely depend on how thick your chicken breasts are. I use ones that are usually about ½ inch thick so they cook quickly. Remove from the heat and allow them to rest for about 5 minutes before carefully opening to allow the steam to escape. Roll the edges of the foil back and brush with additional BBQ sauce if desired.

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This post was brought to you by mike’s hard lemonade. I received compensation to write this post but all opinions expressed are my own.