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.
Easy 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. How to make ahead Barbecue Chicken Foil Packs with roasted vegetables:
- Chicken – Boneless skinless chicken breasts. You could adapt using boneless chicken thighs.
- Vegetables – Yukon gold potatoes and onion.
- 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 recommended.
- Cheese – Shredded sharp cheddar cheese.
- Bacon – Classic bacon.
- Foil Packets – Heavy duty aluminum foil.
How to Make the Best Barbecue Chicken and Potato Foil Packs Recipe
- Ingredients you’ll need to make homemade Barbecue Chicken and Potato Foil Packs: Boneless skinless chicken breasts, cubed potatoes, onion wedges, barbecue seasoning, barbecue sauce, garlic salt, black pepper, shredded cheddar or colby jack cheese and crumbled bacon.
- Kitchen gadgets you’ll need: Three 16 x 16 inch pieces of aluminum foil, measuring cups and spoons, cheese grater, a sheet pan, a vegetable peeler or a sharp knife and cutting board.
- Can I use bone-in chicken? While you could, for this particular recipe boneless chicken breasts work best. To make bone-in baked chicken in the oven checkout my recipe for Pineapple Glazed Jerk Chicken.
- Can I assemble foil packs in advance? Yes, these foil packs 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 cooking.
- Can I adapt the amounts? 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.
- What barbecue sauce is best for barbecue chicken foil packs? 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.
- 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.
- 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.
- 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 and reheated on a sheet pan in a 350°F oven, an air fryer or in the microwave in single servings.
More Southern Style Chicken Breast Recipes to Make
Chicken is pretty much a mainstay on our dinner table in many forms. A few other easy chicken recipes you may like to try:
- 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.
- Smothered Chicken with Spinach and Mushrooms is a terrific option for low carb and keto eaters at your table.
- Sweet Chili Chicken and Vegetable Foil Packs for a sweet heat alternative that features a sweet pineapple glaze.
- You may also like to try this One Pan Creamy Garlic Chicken Breasts from The Chunky Chef.
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Helpful Kitchen Items:
Barbecue Chicken and Potato Foil Packs
Servings: 3 servings
Calories: 482kcal
Ingredients
- 3 6 oz boneless skinless chicken breasts
- 3 tsp prepared barbecue seasoning i.e. Brown Sugar bourbon or your favorite
- 1/3 cup prepared barbecue sauce i.e. Sweet Baby Ray's or your favorite, thick works best.
- 3 medium-large Yukon gold potatoes 3/4 inch cubes or sliced
- 1 medium red onion cut into thin wedges
- 1 tsp garlic salt
- 1/2 tsp black pepper
- 3/4 cup shredded sharp cheddar cheese
- 4 slices bacon cooked and crumbled, reserve drippings
- 3 16 x 16 inch squares of heavy aluminum foil
Instructions
- To assemble: Spray each piece of foil with cooking spray. Rub the chicken breasts with barbecue seasoning on all sides. Divide the potatoes and onion wedges evenly between the packets. Season potatoes with garlic salt and pepper. Drizzle with reserved bacon drippings.
- Brush the chicken pieces with barbecue sauce then center on the potatoes. Bring edges of foil together and crimp.
- To make in the oven: Arrange foil packets on a sheet pan. Bake in a preheated 375°F oven for 40-45 minutes, depending on the thickness of the chicken breasts. Bake until juices run clear and the chicken reaches an internal temperature of 165°F and potatoes are fork tender. Open the foil, then sprinkle each with cheddar cheese and bacon. Broil until the cheese has melted. Let stand 5 minutes, then serve garnished with chives and a dollop of whipped cream, if desired.
- To cook on a gas grill: Preheat grill to medium high. Place foil packets on grill without touching. Decrease temperature to medium. Cook for 40-45 minutes, depending on the thickness of the chicken breasts. Bake until juices run clear and the chicken reaches an internal temperature of 165°F and potatoes are fork tender. Open the foil, then sprinkle each with cheddar cheese and bacon. Continue to grill just until the cheese has melted. Remove from grill and let stand 5 minutes then serve garnished with fresh chives and sour cream, if desired.
- To cook over a campfire: Double wrap with foil, assembling packs in the same manner. Place foil packets into hot coals and cook for 40-45 minutes (depending on heat of coals) OR until the juices run clear and the chicken reaches an internal temperature of 165°F and potatoes are fork tender. Open the foil, then sprinkle each with cheddar cheese and bacon. Leave in coals just until the cheese has melted. Remove from coals and let stand for 5 minutes then serve garnished with fresh chives and sour cream, if desired.
Nutrition
Serving: 1serving | Calories: 482kcal | Carbohydrates: 23g | Protein: 47g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 2166mg | Potassium: 241mg | Fiber: 2g | Sugar: 12g | Vitamin A: 495IU | Vitamin C: 4mg | Calcium: 275mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!
Absolutely DELICIOUS! Melissa, thank you for giving us recipes that don’t require one use spices and sauces. This is a new family meal option and the simplicity is what makes us love it!
Thank you so much!
I would also add some carrots with the potatoes and onion and maybe even a garlic clove along with a little butter. We made these kind of packets when i was in scouts and went camping
That’s the beauty of foil pack meals they’re so versatile!
I haven’t tried this recipe yet but I plan to real soon. I was wondering if I could also use thighs in this recipe. My husband only likes the thighs and I only like the breasts. Every time I prepare chicken I use both types. It sounds like a delicious meal. Thank you.
Hi Marie, you certainly could replace the chicken breasts with thighs, no problem at all!