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Grilled Chicken and Veggie Packets


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Grilled Chicken and Veggie Packets 0 Picture


  • 4 4 4 boneless, skinless chicken breast
  • 1/2 1/2 1/2 teaspoon seasoned salt
  • 1/2 1/2 1/2 teaspoon freshly ground black pepper
  • 1/2 1/2 1/2 cup barbecue sauce
  • 1/2 1/2 1/2 of a medium onion, sliced
  • 1 1 1 small yellow summer squash, sliced
  • 1 1 1 red, green or yellow bell pepper, cut into strips
  • 8 8 8 asparagus spears, trimmed and cut
  • olive oil



Step 1

Pre heat grill to medium high heat for direct grilling. Tear off 8 18 inch squares of heavy duty foil, layer 2 squares together to form 4 separate layers. Place 1 chicken breast on each foil layer, sprinkle with seasoned salt and black pepper. Brush each chicken breast with 2 tablespoons barbecue sauce. Divide onion, squash, bell pepper and asparagus over each chicken breast, drizzle with olive oil. Bring up 2 opposite sides of each foil stack, seal with a double fold. Fold remaining ends to completely enclose chicken and vegetables, allow space for steam to build. Grill packets over direct heat 20-25 minutes or until thermometer in chicken reads 170 F and vegetables are tender. Let stand 5 minutes

NOTE: I used what I had 1 large chicken thigh and 2 legs, did 2 packets. Asparagus wasn't available so I used fresh green beans. Turned out great. I cooked for 40 minutes undisturbed on gas grill...Would also be great over the camp fire I am sure. Pre heated grill to 500, put packets on and lowered to 450, maintaining 450 for whole cook time.

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