This post may contain affiliate links. Please read our disclosure policy.

These BBQ Chicken Foil Packets are the perfect simple and delicious summer meal for when it’s too hot to use your oven!

two BBQ Chicken Foil Packs pictured with Reynolds Wrap Foil

I’m proud to partner with Reynolds Wrap® for this sponsored post. I only work with brands that I trust. 

What’s better than cooking outdoors? Eating outdoors, maybe. With these BBQ Chicken Foil Packets, you can do both! These packs of deliciousness are great for kids and adults alike, and they’re fairly healthy as well as being comforting and filling. These foil packets only use a handful of ingredients, also making them ideal for camping. And the best part? It’s a complete meal with both meat and potatoes.

I used Reynolds Wrap® Heavy Duty Foil for this recipe because it’s a durable and sturdy foil, perfect for cooking with heavier foods. You don’t have to worry about it tearing when preparing this meal.

Reynolds Wrap® is high quality and safe to use for cooking, making their foil my go-to on the grill and in the kitchen. Reynolds Wrap® is manufactured in the U.S.A. (Louisville, KY!).

BBQ Chicken Foil Packets process photo collage

How to fold a foil packet:

  1. Tear off a 16” sheet of Reynolds Wrap® Heavy Duty Foil
  2. Center the food on the sheet
  3. Bring up the long sides of the foil, so the ends meet over the food
  4. Double fold the ends, leaving room for heat to circulate inside
  5. Double fold the two short ends to seal the packet.

Recipe notes & tips:

  • Use your favorite brand of BBQ sauce – any will work well. 
  • Not a fan of onions? You can leave them out!
  • Try swapping the chicken breasts for chicken thighs if you prefer.
  • Chicken is done when it’s at least 165F in the thickest part. Using an instant read meat thermometer is the best way to ensure that chicken is safe to eat.
  • Got a leftover foil pack? Simply close it up again in a sheet of Reynolds Wrap® to reheat within a few days.
BBQ Chicken Foil Packet plated in a shallow bowl with Reynolds Wrap Foil on the side

Reynolds Wrap® now has a new box that is easier to open and includes a tab that keeps the box fully closed for storing after use. The new color-coded design makes it easier to find the product in the aisle – look for the blue color for Reynolds Wrap® Heavy Duty Foil

What to serve with BBQ Chicken Foil Packets?

For a fuss-free side dish, try a salad with your favorite dressing.

BBQ Chicken Foil Pack pictured with Reynolds Wrap Foil

Questions about these BBQ Chicken Foil Packs? Have you tried them? Let me know in the comments below!

two BBQ Chicken Foil Packs pictured with Reynolds Wrap Foil
No ratings yet

BBQ Chicken Foil Packets

These BBQ Chicken Foil Packets are the perfect simple and delicious summer meal for when it's too hot to use your oven!
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4

Ingredients 

  • Reynolds Wrap® Heavy Duty Foil
  • Non-stick cooking spray as needed
  • 4 chicken breasts
  • 2 large Russet potatoes peeled and cut into 1-1.5" dice
  • 1/2 large onion sliced/chopped
  • 1 cup BBQ sauce divided
  • Salt & pepper to taste
  • Chopped parsley optional, to taste

Instructions 

  • Preheat your BBQ to medium-high heat. Prep ingredients.
  • Tear off four 16" pieces of Reynolds Wrap® Heavy Duty Foil and spray the middle of each piece (where the food will touch) with non-stick cooking spray.
  • To a medium-sized prep bowl, add one chicken breast, 4 tablespoons BBQ sauce (a little more is fine if you want them extra saucy), 1/4 of the potatoes, and 1/4 of the onions. Season with salt & pepper and toss everything together. Place the mixture in the middle of the foil then repeat 4x until you've used all the ingredients.
  • To fold the foil packets, bring up the long sides of the foil so the ends meet over the food. Double fold the ends (leaving room for heat to circulate inside), then double fold the two short ends to seal the packets.
  • Place the foil packets on the grill and cook for 30 minutes or until the chicken is cooked through (165F) and the potatoes and onions have softened. Open them carefully as they will be very hot. Serve with fresh parsley sprinkled over top if desired. Serve the foil packs as-is (e.g. if you're camping) or transfer contents to a plate.

Notes

  • You can use Reynolds Wrap® Non-Stick Foil if you prefer not to use cooking spray. Make sure you place the dull side facing up as that is the non-stick side.
  • All BBQs/grills vary, so adjust cooking time as needed.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
     

Nutrition

Calories: 534kcal, Carbohydrates: 64g, Protein: 53g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 145mg, Sodium: 1006mg, Potassium: 1799mg, Fiber: 3g, Sugar: 26g, Vitamin A: 230IU, Vitamin C: 15mg, Calcium: 63mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

The Salt & Lavender cookbook is here! Order Now

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

4 Comments

  1. These look amazing! Any chance you could provide oven instructions, too? I don’t have a grill and I don’t trust myself to guess temp/time for chicken 😆 thank you!!

    1. Hi Jessica! I’m glad you like the look of these! We haven’t tested these in the oven, but try 375F for 35-40 minutes (you may need to adjust, and of course it may vary depending on how large the chicken pieces are). In general, I recommend using an instant read meat thermometer when cooking chicken since there really isn’t an easy way to tell if it’s done or not otherwise (and people usually end up overcooking chicken). 165F is the safe internal temp for chicken. Let me know if you give these a try!