These Sweet Chili Chicken and Vegetable Foil Packs are an easy all-in-one dinner that packs bold flavor thanks to a delicious sweet chili sauce glaze. Each foil packet is filled with tender chicken and a colorful mix of fresh vegetables, making it just as beautiful as it is tasty. The chicken is drizzled with a mouthwatering Asian-inspired sauce that brings everything together perfectly. Chicken foil packet meals are great year-round because they can be cooked in the oven or on the grill, making them a simple and versatile dinner option for busy nights.

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Easy Sweet Chili Chicken and Vegetable Foil Packs Recipe

I’m always on the lookout for time-saving, budget-friendly meals, especially with a house full of hungry boys to feed. Chicken is a staple in our kitchen, so I’m constantly trying to come up with new and creative ways to serve it without the meals feeling repetitive.

One of my favorite solutions is foil pack dinners. They’re a simple dish to prepare, incredibly versatile, and the clean-up couldn’t be easier. Everything cooks together in one tidy packet, which means fewer dishes and more time to relax after dinner.

These chicken and vegetable foil packets check all the boxes. They’re flavorful, hearty, and packed with tender chicken and fresh vegetables. Even better, you can assemble the packets ahead of time and store them in the refrigerator until you’re ready to cook. When dinner time rolls around, just pop them in the oven or on the grill for a quick, fuss-free meal the whole family will love. That kind of convenience is a spectacular bonus on busy nights.

Key ingredients to make Sweet Chili Chicken and Vegetable Foil Packs: (Scroll down for the full printable recipe card.)

Chicken – Boneless skinless chicken breasts cook tender and juicy. You could also use boneless chicken thighs.
Oil– Olive oil adds richness.
Spices – Garlic salt and black pepper.
Vegetables – Zucchini, bite-sized pieces of red bell pepper and green bell pepper, red onion and corn on the cob.
Sweet Chili Sauce – Asian or Thai sweet chili sauce, pineapple preserves, brown sugar, teriyaki sauce and rice wine vinegar or apple cider vinegar.

How to Make Sweet Chili Chicken and Vegetable Foil Packs

Heat Oven and Prepare Aluminum Foil – Preheat the oven to 400°F. Spray the center of 4 pieces of foil with cooking spray.
Assemble Vegetables – Divide the thick rounds of zucchini and bell peppers between the 4 pieces arranging in a single layer.
Season Chicken Breasts – Rub the chicken pieces with oil and season with garlic salt and pepper on all sides. Place one piece in the center of the vegetables.
Corn and Onion – Arrange 3 pieces of corn and onion around the chicken.
Chili Sauce – In a small mixing bowl whisk together the chili sauce, preserves, brown sugar, teriyaki and vinegar until the sugar dissolves. Brush on chicken.
Close Foil Packets – Bring 2 edges of foil together and fold leaving an air pocket around the chicken. Crimp the edges of the ends to seal.
Transfer to Pan – Place the packets onto a rimmed baking sheet. Bake per the cooking time in the recipe.
Char – Carefully open then continue to bake for an additional 5-10 minutes or until the juices run clear from the thickest part of the chicken then broil to char.
Serve – Rest for 5 minutes then serve.

Kitchen Equipment to Make Chicken and Vegetable Foil Packs

Large sheet pan.
Heavy duty aluminum foil.
Sharp knife and cutting board.
Small bowl.
Measuring cups and measuring spoons.

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Recipe Variations, Tips and Substitutions

Chicken – You can use boneless chicken thighs in place of chicken breasts.
Pineapple Preserves – If you’re unable to find pineapple preserves, apricot or orange preserves work nicely.
Veggies – You could switch up the kind of vegetables used in these chicken foil packs. Yellow squash works just as well as zucchini or you could use sliced carrots or potatoes.
Bell Peppers – You can use any variety of bell peppers that you enjoy or use poblano peppers or jalapeno peppers for extra spice.
Adjust the Baking Time – For these foil packets, the baking time can and should be adjusted depending on the thickness and size of the chicken breast pieces used. Thinner pieces won’t take quite as long to cook and thicker pieces may take a bit longer.
Char for Extra Flavor – I highly recommend at the end of baking that you brush the chicken pieces with reserved sweet chili sauce and broil to add color and char the vegetables. It sears the sweet chili sauce onto the chicken, too. It adds another level of flavor with minimal effort.
Parchment Paper – You can use parchment paper instead of aluminum foil only for oven preparation.

Storage and Leftovers

Make-Ahead Tip – You can assemble these foil packets several hours in advance and bake them off just before serving.
Leftovers – Chicken foil packs are best made and eaten. That said, you can store leftovers wrapped in foil or in an airtight container for up to 3 days.
Reheating – Reheat gently in a preheated 350°F oven or in the microwave.

Should Foil or Parchment be Used to Make Chicken Foil Packs?

Please note, if you’re not fond of baking with foil, these Sweet Chili Chicken and Vegetable Foil Packs can be made using parchment paper for oven preparation only. It would not work over an open fire and would be flammable.

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More Southern Style Chicken Recipes to Make

For more easy chicken recipes you may like to add to the menu:

Southern Fried Chicken and Waffles is made with boneless chicken pieces.
Chicken Cakes and a Spicy Remoulade Sauce is a delicious meal that won’t break the bank.
Crispy Oven Fried Parmesan Chicken drizzled with marinara sauce is an easy Italian night at home.
Scrumptious homemade Bourbon Chicken served with a generous scoop of white rice.
Another foil pack dinner recipe to try Italian inspired Caprese Stuffed Chicken Foil Packs from the Wholesome Dish.

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