BBQ Chicken Foil Packs

BBQ Chicken Foil Packs deliver everything you love about summer grilling with all the flavors packed into tidy little bundles This simple method makes cleanup a dream and the juicy chicken with sweet pineapple and tender veggies make it a family favorite at our camping weekends

My family is obsessed with the sweet barbecue sauce paired with pineapple I first created these foil packs on a lakeside camping trip and now it is the meal everyone requests on every vacation

Ingredients

• Boneless skinless chicken breasts: look for firm plump pieces without any graying for juiciest results

• Barbecue sauce: pick your favorite brand or make homemade bold smoky flavors shine here

• Pineapple tidbits: choose fresh or highest quality canned drained well for best sweetness

• Red bell pepper: pick ones with firm tight skin and glossy color for crisp texture

• Red onion: select a small firm onion for a sweeter milder bite

• Heavy duty tin foil: prevents leaks and ensures even cooking do not use regular as it can tear easily

• Freshly chopped cilantro: adds brightness you can skip for picky eaters or substitute with parsley

Step-by-Step Instructions

Arrange the Foil Sheets:

Lay out four large sheets of heavy duty tin foil on a clean flat surface smooth out any creases so you have plenty of work space to layer your ingredients

Mix the Chicken with Barbecue Sauce:

In a spacious bowl add your chicken breast pieces and pour in all the barbecue sauce Toss the chicken by hand or with tongs making sure every piece is fully coated you want a thick saucy layer

Assemble the Foil Packs:

Spoon equal amounts of coated chicken into the center of each foil sheet Then sprinkle pineapple tidbits red bell pepper and red onion evenly over each pack try to distribute the color and flavor for best bites

Seal the Foil Packs:

Fold the long edges of each foil sheet together over the ingredients making tight but short folds Fold again for reinforcement but make sure there is space left inside for steam to expand Fold the short sides in just as tightly to keep juices inside

Grill the Packs:

Preheat your grill to medium Place the foil packs seam side up directly on the grates Close the lid and grill for 10 minutes Flip the packs gently with tongs and cook for another 10 to 15 minutes The chicken should reach 165 degrees F check with a thermometer or peek and cut to check for doneness

Bake Option:

If using the oven place foil packs on a baking tray in a 375 degree F oven Bake for around 35 minutes or until the chicken is steaming hot inside

Finishing and Serving:

Let the packs rest a few minutes then carefully open with tongs or oven mitts Watch for steam Sprinkle chopped cilantro for a bright finish if using

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The pineapple adds an unexpected sweet burst that makes this recipe irresistible I love how the aroma of grilling BBQ transports me back to our first family camping trip when my kids roasted marshmallows while these packs sizzled on the grill

Storage Tips

Leftover cooked foil packs keep well in the fridge for up to three days Just reheat the whole pack right in your oven the next day for an easy lunch You can also freeze assembled raw packs for up to two weeks then thaw in the fridge before cooking

Ingredient Substitutions

Try boneless skinless chicken thighs if you prefer dark meat or even use shrimp for a coastal twist Skip pineapple if needed and use mango or just extra bell peppers Go with a spicy barbecue sauce if you love heat or a hickory smoked version for depth

Serving Suggestions

Serve right in their foil for a rustic backyard vibe or tip onto a plate with steamed rice salad or warm bread I always put out extra barbecue sauce and a squeeze of lime to brighten things up

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Cultural and Historical Context

Foil packet meals became a camping tradition decades ago often called hobo dinners They are beloved for how they simplify outdoor cooking but have become a classic for summer patios everywhere Grilled pineapple is a Hawaiian staple and brings a fun tropical twist to this American favorite

Recipe Questions

→ Can I bake the foil packs instead of grilling?

Yes, you can bake them in a 375°F oven for about 35 minutes until the chicken is cooked through and juices run clear.

→ How do I prevent the foil from tearing?

Use heavy-duty foil and avoid overfilling. Fold edges securely to prevent leaks and allow steam to circulate within the pack.

→ What vegetables can I substitute for bell pepper or onion?

Try zucchini, mushrooms, or summer squash for different flavors and textures in your packs.

→ Is it possible to use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Just cut them into similar-sized pieces for even cooking.

→ Can I prepare the packs ahead of time?

You can assemble the foil packs up to a day in advance and keep them refrigerated until ready to cook.