BBQ Chicken Foil Packs

This is the ultimate weekend feast that does the heavy lifting for you—a complete grill-or-oven dinner where chicken thighs, potatoes, and vegetables steam together in foil packets, emerging tender and smoky with tangy barbecue sauce doing all the flavoring work.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 medium potatoes, diced into bite-sized pieces
• 1 large bell pepper, chopped
• 1 large onion, sliced
• ¾ cup BBQ sauce
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: fresh herbs like parsley or chives

Method:

1. Preheat your grill to medium-high heat (or oven to 400°F). Tear off four large pieces of heavy-duty foil.
2. Divide potatoes, peppers, and onions equally among the foil sheets, placing them in the center of each.
3. Top each vegetable pile with a chicken thigh, then drizzle with BBQ sauce and a splash of olive oil. Season generously with salt and pepper.
4. Fold foil up around the filling to create sealed packets, leaving a little room for steam to circulate.
5. Place packets on the grill grates (or a baking sheet in the oven) and cook for 25–30 minutes, until the chicken is cooked through and potatoes are tender.
6. Carefully open (watch for hot steam!) and serve straight from the foil.

Full recipe at Budget Bytes →

Chef's tip: Dice your potatoes small and slice your onions thin—they'll cook evenly with the chicken, and you'll skip any crunchy surprises.