The beauty of these moist barbecued Chicken Breasts (besides cooking up with the veggies) is that you can grill or bake your little packages of flavorful delights. The prep work is minimal, a little chopping, slapping on the sauce and folding the foil packets. Then it’s just a matter of cooking indoors or out.
Talk about easy clean up! A cutting board, a grill pan, a knife and some dinner plates to rinse. What could be easier?
If you don’t own a grill pan, it’s a worthwhile investment. Food cooks up nicely, with beautiful markings. Great for all sorts of things such as grilled sausage, vegetables and just about anything that needs markings. The beauty of a grill pan is that you need not worry about food falling through the grill and into the fire. I love my pan.
Barbecue Chicken and Vegetable Foil Packs
8 aluminum foil sheets large enough to wrap around one chicken breast with Vegetables
4 (4-ounces each) boneless, skinless chicken breasts
1/2-cup barbecue sauce (use your favorite)
1 zucchini, sliced into thin rounds
1 red, green or yellow bell pepper, cut into thin strips
8 asparagus spears
salt and fresh ground pepper, to taste
extra virgin olive oil
For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability.
Heat Grill Pan over medium heat. Lightly oil pan to prevent food from sticking. Grill vegetables for a few minutes, just enough to sear vegetables and give them some nice grill marks. Set aside until ready to use.
Brush Grill Pan with a little more olive oil. Sear and mark chicken for that nice presentation.
Place one chicken breast on each stacked pair of foil sheets; season with salt and fresh ground pepper.
Brush each chicken breast with 1 to 2 tablespoons barbecue sauce.
Divide equally and arrange vegetables around each chicken breast; season with salt and pepper. Drizzle chicken and vegetables with little olive oil.
Fold the sides of the foil over the chicken, covering completely; seal the packets closed. While chicken cooks, heat barbecue sauce over low heat to serve with finished packets. When ready to serve; place warm barbecue sauce in a small bowl and serve with chicken for additional sauce as desired.
In the Summer – Cook on a Grill:
Heat the grill to medium-high heat. Transfer foil packets to the preheated grill rack and cook for 30 minutes, or until done, turning once.
Allow the chicken to rest for a few minutes. Open packets at one corner to create a small spout. Drain excess liquid, seal shut.
Serve while still wrapped in foil.
In the Winter – Cook in the Oven:
Heat oven to 425 degrees. Transfer foil packets to a baking sheet. Bake in the oven for 35 minutes, or until done.
Remove from oven and let stand few minutes. Open packets at one corner to create a small spout. Drain excess liquid, seal shut.
Serve while still wrapped in foil.
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