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Backyard Barbecue Chicken Packets

  • Cook Time: 12 - 22 minutes
  • Servings: 2
  • Course: Main Dish

Wrap up leftovers in aluminum foil to enjoy this delicious meal again tomorrow.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Using Reynolds Wrap® Foil makes cooking, cleaning up and wrapping leftovers a breeze.​


  • 4 boneless, skinless chicken breast halves (4 to 6 oz. each)
  • 1 cup barbecue sauce
  • 1 package (10 oz. package) frozen whole kernel corn OR 1 can (15 1/4 oz.) whole kernel corn, drained
  • 1/2 cup chopped green bell pepper
  • Reynolds Wrap® Heavy Duty Aluminum Foil, 4 sheets


Step 1

PREHEAT grill to medium-high or oven to 450°F.

Step 2

CENTER two chicken breast halves on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Spoon 1/4 the barbecue sauce over each piece of chicken. Top each piece of chicken with 1/4 of the vegetables.

Step 3

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.

Step 4

GRILL 12 to 15 minutes in covered grill OR BAKE 18 to 22 minutes on a baking sheet in oven until chicken reaches 170°F on meat thermometer.

Step 5

OPEN packets carefully, allowing steam to escape, by cutting along top fold with sharp knife.

Storing Packets

To save one packet for second meal, store cooled packet in refrigerator for 1 to 2 days. Reheat packet in oven on baking sheet OR open packet, place meal on microwave safe plate and reheat in microwave.

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