Grilled Chicken Foil Packets
Grilled Chicken Foil Packets combine juicy seasoned chicken with colorful tender vegetables.The foil locks in moisture and helps distribute the flavors throughout the meal.Garlic, paprika, Italian seasoning, and olive oil create a delicious savory coating.Potatoes provide hearty texture while zucchini, peppers, and onions add freshness.Individual packets make serving simple and cleanup remarkably easy.This recipe is ideal for summer grilling, camping, family dinners, and busy weeknights.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon black pepper
For the Vegetables
- 2 medium zucchini, sliced
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 1½ cups baby potatoes, halved
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your grill to approximately 400°F (200°C). Clean and lightly oil the grill grates.
- Pat the chicken breasts dry with paper towels. If they are very thick, gently pound them to an even thickness so they cook more evenly.
- Combine olive oil, garlic powder, smoked paprika, Italian seasoning, onion powder, salt, and black pepper. Rub the mixture evenly over the chicken.
- Add olive oil, salt, and black pepper. Toss until the vegetables are evenly coated.
- Tear off four large sheets of heavy-duty aluminum foil. For extra durability, use two layers of foil for each packet.
- Bring the long sides of the foil together over the chicken and vegetables. Fold and seal the edges tightly.
- Place the sealed packets on the preheated grill.
- Cooking time depends on the thickness of the chicken and the size of the vegetables.
- Carefully open one packet, watching for escaping steam. Check the thickest part of the chicken with a food thermometer.
- Once fully cooked, carefully open the remaining packets. Garnish with fresh parsley, a squeeze of lemon juice, Parmesan, or red pepper flakes if desired.
- Serve immediately while hot.
Notes
- Use chicken breasts of similar size for more even cooking.
- Cutting potatoes into small pieces helps them cook at the same time as the chicken.
- Heavy-duty foil is recommended because it is less likely to tear.
- Double-wrap the packets if using a particularly hot grill.
- Do not completely flatten the foil around the food; leave room for steam.
- Always verify chicken reaches 165°F (74°C) internally.
- Open packets carefully because trapped steam can cause burns.
- Serve immediately for the best texture and flavor.