How To Make Grilled Honey Barbecue Chicken Foil Packets
There is practically no clean-up needed with these chicken foil packets. Cook this up in the summer with your favorite fresh vegetables.
- Heavy Duty Foil
- 4chicken breasts,skinless boneless, pounded to even thickness
- ⅛tspseasoned salt,or to taste
- black pepper,to taste
- 1-2tbspolive oil
- 1corn ear,kernels removed
- ½red bell pepper,cut into chunks
- ¼red onion,cut into small chunks
- 2tbspfresh parsley,chopped for garnish
For Honey Barbecue Sauce:
- ⅓cupbarbecue sauce,I used Stubb’s
- 1½tbspapple cider vinegar
- ½tspsmoked paprika
- ¼tspchili powder
Preheat grill to medium-high heat. Cut four 12×12-inch squares of heavy duty foil and lay out on a flat surface. Divide the vegetables evenly among the foil packets then nestle one chicken breast in the middle.
Drizzle the chicken and vegetables with olive oil and season with seasoned salt and pepper to taste.
In a bowl, whisk together the barbecue sauce, honey, apple cider, paprika and chili powder. Brush sauce on both sides of the chicken – reserving enough for later. Sprinkle with half of the chopped parsley.
Lift the sides of the foil over the chicken and seal to close off the packets.
Place foil packets onto grill and grill for 7 to 8 minutes, then flip over and grill for an additional 7 to 9 minutes (depending on the thickness of the chicken), or until chicken is cooked through.
Remove from the grill and carefully open the foil packets. Brush chicken with reserved sauce and top with fresh parsley and serve immediately.
- Calories: 445.56kcal
- Fat: 20.28g
- Saturated Fat: 5.26g
- Trans Fat: 0.18g
- Monounsaturated Fat: 9.27g
- Polyunsaturated Fat: 4.02g
- Carbohydrates: 27.31g
- Fiber: 2.14g
- Sugar: 20.41g
- Protein: 38.38g
- Cholesterol: 111.36mg
- Sodium: 442.77mg
- Calcium: 47.34mg
- Potassium: 720.22mg
- Iron: 2.21mg
- Vitamin A: 92.77µg
- Vitamin C: 32.80mg
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