BBQ Chicken Foil Packs are a complete grill-or-oven dinner where chicken thighs, potatoes, and vegetables steam together in foil with tangy BBQ sauce, ready in 20-30 minutes with minimal cleanup.
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Gather and prep ingredients. Preheat the grill to 425°F.
Cut chicken thighs into bite-size pieces (about 1-1½ inches). Slice red onion and green bell pepper. Cut potatoes into 1-inch cubes.
In a large bowl, combine the cubed chicken with ½ cup BBQ sauce, the vegetable oil, smoked paprika, garlic powder, onion powder, black pepper, and salt. Toss until evenly coated.
Add the Yukon Gold potatoes, bell pepper, and onion to the bowl and toss until everything is lightly coated in the sauce.
Cut four 12x18-inch sheets of heavy-duty foil (see notes below). Divide the chicken and vegetable mixture evenly between the 4 foil packs, placing in the middle of the foil.
Bringing the short sides of the foil together, fold the seams together twice and then tuck the ends in and up to seal tightly. Seal each packet tightly, leaving a little space inside for steam to circulate.
Grill for 20-25 minutes, flipping once halfway through, until the chicken is cooked through (165℉ internally) and the potatoes are fork tender. (Or bake at 425°F for 25-30 minutes on a sheet pan in the oven until everything is fully cooked and tender.)
Carefully open the packets, let the steam release, reglaze with remaining bbq sauce and serve immediately.
Store cooled foil packs in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 10-12 minutes or on the grill wrapped in foil.
Heavy-duty foil · Meat thermometer
Yes. Bake at 425°F for 25-30 minutes on a sheet pan until the chicken reaches 165°F internally and potatoes are fork tender.
Use an instant-read thermometer to check that the thickest piece reaches 165°F internally. The potatoes should also be fork tender.
Yes, assemble the packs up to 4 hours ahead, refrigerate, then grill or bake when ready, adding 2-3 minutes to cooking time if cold.
Chicken breasts work but may dry out; reduce cooking time by 2-3 minutes and check temperature early. Pork shoulder or beef chunks also work well.
Yes, heavy-duty foil prevents tearing and helps seal in steam. Regular foil may puncture during handling and cooking.
