Next, I cut out large squares of aluminum foil—about 12 inches in length. Placing a portion of the chicken and vegetable mixture in the center of each square, I fold the sides over and create a tight seal. This keeps all the juices and flavors locked in while they cook, making each bite incredibly moist and full of flavor.
After sealing the packets, I place them on a baking sheet and pop them in the oven or on the grill. If using the oven, I bake them for about 25-30 minutes until the chicken is cooked through and reaches an internal temperature of 165°F. The sound of sizzling and the smell wafting through my kitchen is absolutely mouthwatering!
Once the packets are ready, I carefully unwrap them (watch out for steam, it’s hot!) and serve them right on the plate. I love to garnish with fresh cilantro for an added touch of freshness. My family can’t resist digging in; it’s a colorful feast for both the eyes and the stomach!
Pro Tips for Best Results
One of my favorite tips is to marinate the chicken in the BBQ sauce for a few hours before cooking. I tested this three ways—marinated, non-marinated, and just brushed with sauce—and trust me, the marinated chicken comes out so much more flavorful and juicy!
Another thing I’ve learned is to make sure you cut your vegetables evenly. This way, everything cooks at the same rate, and the bell peppers and onions become tender and sweet, complementing the chicken perfectly.
Lastly, if you want to amp up the flavor, consider adding some crushed garlic or ginger to the mixture. The fragrant alliums really elevate the taste and give that extra depth I love in a good BBQ meal.
Common Mistakes to Avoid
One mistake I made the first time I tried this recipe was using too much BBQ sauce. It sounded delicious, but the sauce overpowered the other flavors, and the chicken became too soggy. I learned that just enough sauce to coat everything is ideal for a balanced dish. (See the next page below to continue…)