Barbecue Chicken and Potato Foil Packs

These oh so easy Barbecue Chicken and Potato Foil Packs can be made in the oven, on a grill or campfire. They’re flavorful and delicious just the kind of dinner that can be pulled together in a few minutes with little fuss.

Ingredients to Make Barbecue Chicken and Potato Foil Packs Recipe

Foil packs seem to be most popular during campfire season. While I do love making them over an open fire, they work equally well on a gas grill or in the oven. The cooking time varies just a little but, the end result is equally delicious. I purposely kept the ingredients for these simple by using ingredients I already have on hand  and skipping a run to the store. They’re flavorful and filling with easy clean-up to boot. That’s a dinner win in my book. Ingredients to make ahead Barbecue Chicken and Potato Foil Packs on the grill and in the oven: (Scroll down for the full printable recipe card.)

• Chicken – Boneless skinless chicken breasts. You could adapt using boneless chicken thighs.
• Vegetables – Yukon gold potatoes and onion make these foil packs a one dish meal.
• Seasonings – Prepared barbecue seasoning i.e. Brown Sugar Bourbon or use your favorite blend, garlic salt and black pepper.
• Barbecue Sauce – Prepared barbecue sauce i.e. Sweet Baby Ray’s or your favorite brand. A thicker bbq sauce works best as it’s less watery.
• Cheese – Shredded sharp cheddar cheese for a melty cheese topping.
• Bacon – Classic bacon gives the chicken a smoky flavor.
• Foil Packets – Heavy duty aluminum foil.

How to Make the Best Barbecue Chicken and Potato Foil Packs Recipe

• Prep the Foil – Spray each piece of foil liberally with cooking spray.
• Season the Chicken – Rub the chicken breasts with barbecue seasoning on all sides.
• Assemble – Divide the potatoes and onion wedges evenly between the pieces of foil.
• Season – Season potatoes with garlic salt and pepper. Drizzle with reserved bacon drippings.
• Barbecue Sauce – Brush the chicken pieces with barbecue sauce then center each piece on the potatoes.
• Close the Foil – Bring edges of foil together and crimp.
• Cook in the oven, on the grill or on a campfire per the cooking time in the recipe.

Kitchen Items for Making Chicken and Potato Foil Packs

• Heavy duty 16×16-inch pieces of aluminum foil for making the foil packets.
• Measuring cups and spoons.
• Cheese grater for shredding your own cheese.
• One large sheet pan for baking.
• Vegetable peeler or a sharp knife and cutting board for prepping the vegetables.

Recipe Tips, Variations and Substitutions

• Chicken – The cooking time for these chicken and potato foil packets is for boneless chicken breasts. You could use boneless skinless chicken thighs as well, although they may need to cook a bit longer. To make bone-in baked chicken in the oven checkout my recipe for Pineapple Glazed Jerk Chicken.
• Adjust the Servings as Needed – The beauty of this recipe is that you can make as many foil packs, or as few, as needed. The ingredient amounts can be adapted very easily whether you’re cooking for a group or cooking for two.
• Barbecue Sauce – It’s best to use a thicker barbecue sauce for this recipe to prevent it from breaking down and adding too much liquid to the foil packs. Use whatever brand you enjoy and it will work beautifully.
• Potatoes Should be Uniform in Size – It’s important to cut the potatoes into similar size pieces so they’ll cook evenly. You can also slice the potatoes, if you prefer. The same rule applies, thinly sliced and all the same width works best.
• Vegetables – You could use red potatoes, or add squash, zucchini, red bell pepper, green bell peppers or jalapeno peppers for spice.
• Barbecue Seasoning – While I often mix up my own seasonings, this recipe is about easy dinners that require less prep. It’s the perfect time to reach for a prepared barbecue seasoning or dry rub that you love. The spice aisle is filled with options, go with your favorite!
• Taco Seasoning – For a Tex-Mex flavor, use taco seasoning in place of barbecue seasoning.
• You can make these chicken and potato foil packs in the oven or on a grill. See the recipe card for instructions.

Storage and Leftovers

• Make-Ahead Tip – These chicken foil packets can be prepared a few hours, up to one day in advance for a timesaver. Seal them tightly and keep chilled in the refrigerator until you’re ready to bake.
• Leftovers – These Barbecue Chicken Foil Packs are best made and eaten fresh from the oven while piping hot. If you have any leftovers, they can be stored up to 3 days in the refrigerator wrapped in foil or in an airtight container.
• Reheating – Reheat on a sheet pan in a 350°F oven, an air fryer or in the microwave in single servings.

More Chicken Breast Recipes to Make

• Super simple Juicy Baked Chicken Breasts  made in the oven.
• Nashville Hot Chicken Strips a boneless chicken breast version of the famous chicken from Hattie B’s.
• Lemon Garlic Chicken comes together in minutes for a quick and easy meal.
• Smothered Chicken with Spinach and Mushrooms is a terrific option for low carb and keto eaters at your table.
• Crispy Air Fryer Chicken Sandwiches will have you enjoying a takeout favorite at home.
• Sweet Chili Chicken and Vegetable Foil Packs for a sweet heat alternative that features a sweet pineapple glaze.
• Crockpot Shredded Chicken is a terrific meal prep option.
• You may also like to try this One Pan Creamy Garlic Chicken Breasts from The Chunky Chef.

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Helpful Kitchen Items:

• Sheet Pan
• Cutting Board
• Knife Set
• Measuring Set