These BBQ Chicken Foil Packs bring everything to love about summer cookouts together in one easy dinner. Each packet is filled with tender chicken thighs, Yukon Gold potatoes, bell pepper, and red onion, all coated in smoky seasonings and barbecue sauce. There’s no marinating or precooking needed; everything is ready in about 40 minutes, and each foil pack is a full meal in one — efficient and budget-friendly. Directions for both the grill and oven are included, so you can make this recipe long after cookout season is over.

Overhead view of a BBQ chicken foil packet.

All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

A Full Summer Dinner Wrapped in Foil

Nothing screams summer like grilled BBQ chicken. It’s one of those meals that instantly brings back backyard cookouts, paper plates piled high, and eating outside until the sun goes down. Growing up, foil packet dinners were always in rotation too — easy to throw together and somehow always tasting better cooked over the grill.

These BBQ chicken foil packs combine both of those summer favorites in one meal. The chicken thighs and potatoes are cut into similarly sized pieces so they cook through at the same time, then tossed with sliced bell pepper, red onion, smoky seasonings, and BBQ sauce in one bowl. Just divide the mixture between the foil sheets, seal each packet, and let the grill do the work. The chicken stays juicy, and the vegetables soak up all that sweet, smoky flavor before each packet gets one last brush of BBQ sauce. And since everyone gets their own packet, serving and cleanup are about as easy as dinner gets.

Tips for the Best Foil Packs

  1. Cut the chicken and potatoes into even pieces. Cut the chicken into 1–1½-inch pieces and the potatoes into 1-inch chunks. Avoid cutting the potatoes too large — oversized chunks are the most common reason the chicken finishes before the potatoes are tender.

  2. Divide the filling evenly between each foil sheet. Each sheet should get about one-quarter of the chicken and vegetable mixture. It helps to portion out the chicken and potatoes first, then go back and divide everything else remaining in the bowl. Overfilled packets take longer to cook and are more likely to leak.

  3. Seal the foil tightly, but don’t squash it around the food. Fold the foil well to prevent leaks, but leave enough space inside for steam to circulate so everything cooks properly. Bring the sides together and double-fold the center seam, then fold the ends up to trap the steam inside. Heavy-duty foil works best here. If you only have regular aluminum foil, double up each packet to help prevent tearing.

  4. Check for doneness before brushing with extra BBQ sauce. The largest piece of chicken should reach 165°F internally, and a fork should slide easily through the center of the largest potato chunk. Because BBQ sauce can disguise the color of the chicken, a meat thermometer is the most reliable way to check. If the potatoes still feel firm or the chicken isn’t quite done, reseal the packet and cook for a few more minutes.

  5. Open the foil packets carefully. Steam builds up inside the packets and rushes out when you open them — it can be very hot.

  6. Want to use different vegetables? You can swap out the vegetables, but stick with softer, quick-cooking options so they finish in roughly the same amount of time. Sliced mushrooms, corn cut from the cob, diced tomatoes, canned pineapple chunks, and sliced zucchini are all good choices.

A woman filling BBQ chicken foil packets in a kitchen.

Oven Instructions

These foil packs work just as well in the oven when grill weather isn’t an option. Assemble the packets as directed, place them on a sheet pan, and bake at 425°F for 25–30 minutes, or until the chicken reaches 165°F and the potatoes are fork-tender. No other changes needed.

Ingredients

Cost: $10.45 recipe / $2.61 serving

  • 1½ lbs. boneless, skinless chicken thighs, cut into 1–1½-inch pieces
  • ¾ cup BBQ sauce, divided
  • 1 Tbsp vegetable oil
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp freshly cracked black pepper
  • 1 tsp salt
  • 1½ lbs. Yukon Gold potatoes (about 4–5 medium), cut into 1-inch chunks

Whether you make these on the grill in the middle of July or in the oven on a rainy weeknight, BBQ Chicken Foil Packs deliver a satisfying, fuss-free meal with minimal cleanup every time.