BBQ Chicken Foil Packs (Print-Friendly Version)
Barbecue chicken with sweet pineapple and veggies sealed in foil for easy outdoor grilling or oven baking.
# What You Need:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts, cut into 2.5 cm pieces
02 -
2 cups (480 ml) barbecue sauce
03 -
2 cups (340 g) pineapple tidbits, drained
04 -
1 red bell pepper, diced, seeds and ribs removed
05 -
1 small red onion, diced
→ Garnish
06 -
Freshly chopped cilantro, for garnish (optional)
→ Other
07 -
4 sheets heavy duty aluminium foil
# How to Make It:
01 -
Arrange 4 large sheets of heavy duty aluminium foil on a clean, flat surface.
02 -
In a large bowl, combine the chicken pieces with the barbecue sauce and toss to fully coat.
03 -
Divide the coated chicken evenly among the four foil sheets, placing the meat in the centre. Divide the pineapple, diced bell pepper, and red onion evenly over each portion of chicken.
04 -
Bring up two sides of the foil over the chicken so the edges meet. Seal edges tightly with a 1.5 cm double fold, leaving space inside for heat circulation and steam expansion. Fold in the remaining sides to completely seal each pack.
05 -
Place packets on a preheated grill. Close the lid and cook for 10 minutes. Carefully turn packs over using tongs and cook for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 74°C. Alternatively, bake sealed packs in an oven preheated to 190°C for 35 minutes, or until chicken is thoroughly cooked.
06 -
Open foil packs carefully to avoid steam. Garnish with freshly chopped cilantro if desired and serve immediately.
# Important Notes:
01 -
Cut chicken and vegetables uniformly to ensure even cooking inside the sealed foil packs.