Grilled Chicken in Foil Packets a tender, juicy chicken cooked alongside a medley of colorful vegetables and savory seasonings — all wrapped in foil and grilled to perfection. This no-mess, all-flavor recipe is a go-to favorite when I want a quick, healthy, and delicious meal straight off the grill.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
2 cups small potatoes, halved (or quartered if large)
1 cup baby carrots
1 cup bell peppers, sliced
1 small red onion, sliced
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon Italian seasoning
Salt and black pepper, to taste
Fresh parsley or lemon wedges, for serving
Directions
I preheat the grill to medium-high heat.
I cut 4 large sheets of heavy-duty aluminum foil, about 12×18 inches each.
In a bowl, I toss the potatoes, carrots, bell peppers, and red onion with olive oil, garlic, paprika, Italian seasoning, salt, and pepper.
I place one chicken breast in the center of each foil sheet, then divide the seasoned vegetables evenly around the chicken.
I fold the foil over everything and seal the edges tightly to create packets.
I grill the packets for 20 to 25 minutes, flipping halfway through, until the chicken is fully cooked (internal temperature of 165°F / 74°C) and the potatoes are fork-tender.
After carefully opening the packets (watching for hot steam), I like to garnish with fresh parsley or a squeeze of lemon juice just before serving.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Variations
I often switch things up based on what I have on hand. Sometimes I use zucchini or cherry tomatoes instead of carrots or peppers. For a smoky kick, I add chipotle powder or smoked paprika. Swapping chicken breasts for boneless thighs makes the meat even juicier. I’ve also tried adding a slice of lemon on top of the chicken before sealing the packet — it adds a fresh citrusy twist.
Storage/Reheating
If I have leftovers, I let the packets cool completely before storing them in the fridge. I keep them sealed in their foil or transfer everything to an airtight container. They stay good for up to 3 days. To reheat, I pop them in the oven at 350°F (175°C) for about 10–15 minutes or until warmed through. The microwave works too — I just remove the foil first and cover the food loosely to avoid drying it out.
FAQs
How do I know when the chicken is fully cooked?
I check that the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer. That’s the safest and most accurate way to know it’s done.
Can I bake these foil packets instead of grilling?
Yes, I can bake them in the oven at 400°F (200°C) for about 25–30 minutes. It’s a great alternative when grilling isn’t an option.
Can I prepare the foil packets in advance?
Absolutely. I often assemble the packets earlier in the day, keep them in the fridge, and then grill them when ready. It’s a great time-saver for weeknights or when I’m entertaining.
What kind of potatoes work best?
I like to use baby potatoes because they cook quickly and have a nice texture. If I use larger ones, I just make sure to cut them small so they cook evenly with the chicken.
Can I add cheese or sauce to the packets?
Sure! I sometimes sprinkle shredded mozzarella or parmesan over the chicken before sealing the packet. Barbecue sauce or pesto also works well for a flavor twist.
Conclusion
Grilled chicken in foil packets is one of my favorite hassle-free meals. It’s wholesome, flavorful, and perfect for busy nights or summer cookouts. Whether I’m feeding the family or meal-prepping for the week, these packets deliver on both taste and convenience.
📖 Recipe:
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Grilled Chicken in Foil Packets
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
Tender, juicy chicken cooked with colorful vegetables and savory seasonings, all wrapped in foil and grilled to perfection. This easy, no-mess meal is perfect for busy weeknights or summer cookouts.
Ingredients
4 boneless, skinless chicken breasts
2 cups small potatoes, halved (or quartered if large)
1 cup baby carrots
1 cup bell peppers, sliced
1 small red onion, sliced
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon Italian seasoning
Salt and black pepper, to taste
Fresh parsley or lemon wedges, for serving
Instructions
- Preheat the grill to medium-high heat.
- Cut 4 large sheets of heavy-duty aluminum foil, about 12×18 inches each.
- In a bowl, toss the potatoes, carrots, bell peppers, and red onion with olive oil, garlic, paprika, Italian seasoning, salt, and pepper.
- Place one chicken breast in the center of each foil sheet, then divide the seasoned vegetables evenly around the chicken.
- Fold the foil over everything and seal the edges tightly to create packets.
- Grill the packets for 20 to 25 minutes, flipping halfway through, until the chicken is fully cooked (internal temperature of 165°F / 74°C) and the potatoes are fork-tender.
- Carefully open the packets (watch out for hot steam) and garnish with fresh parsley or a squeeze of lemon juice before serving.
Notes
Substitute zucchini or cherry tomatoes for other vegetables.
Add chipotle powder or smoked paprika for a smoky kick.
Use boneless chicken thighs for extra juiciness.
Top with a slice of lemon for added citrus flavor.
Packets can be baked in the oven at 400°F (200°C) for 25–30 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 packet
- Calories: 350
- Sugar: 5g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
