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BBQ Chicken Foil Packets

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Servings: 4
  • Course: Main Dish

These BBQ Chicken Foil Packets are slathered with your favorite barbecue sauce. It’s the perfect summer meal for when it's too hot to use your oven from Reynolds Wrap® Partner Salt & Lavender.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Heavy Duty Aluminum Foil for easy cleanup!  



  • Reynolds Wrap® Heavy Duty Foil
  • Non-stick cooking spray as needed
  • 4 chicken breasts
  • 2 large Russet potatoes peeled and cut into 1-1.5" dice
  • 1/2 large onion sliced/chopped
  • 1 cup BBQ sauce divided
  • Salt & pepper to taste
  • Chopped parsley optional, to taste


Step 1

Preheat your grill to medium-high heat 425° F.

Step 2

Tear three pieces of Reynolds Wrap® Heavy Duty Foil: 16-18 inch pieces are enough for this meal.

Step 3

Add the shrimp and trimmed asparagus to the center of the foil packets: divide the shrimp and asparagus evenly.

Step 4

Make the Lemon Garlic Butter sauce: I soften my butter in the microwave for 15-20 seconds so that it is mixable, but not bubbly hot. I mix all of the spices and herbs in the butter then divide the sauce evenly between the three packets.

Step 5

Seal the foil packets: bring up the long sides of the foil, so the ends meet over the food. Double fold the ends, leaving room for the heat to circulate inside. Double fold the two short ends of the packet.

Step 6

Grill the packet: I use a long spatula to pick up the packet.

Step 7

Let it rest for 1-2 minutes.

Step 8

Top with more Old Bay, lemon juice, red pepper flakes, and/or parsley before serving.

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