BBQ Chicken Packs (Printable Recipe)
Tasty barbecue chicken mixed with pineapple and vegetables, wrapped up in foil for super simple grilling or tossing in the oven.
# Ingredients You'll Need:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts, cut into 2.5 cm pieces
02 -
480 ml barbecue sauce
03 -
340 g pineapple tidbits, drained
04 -
1 red bell pepper, diced, seeds and ribs removed
05 -
1 small red onion, diced
→ Garnish
06 -
Freshly chopped cilantro, for garnish (optional)
→ Other
07 -
4 sheets heavy duty aluminium foil
# Steps to Follow:
01 -
Arrange four large sheets of heavy duty aluminium foil on a clean, flat work surface, smoothing out any creases for easy layering of ingredients.
02 -
Place chicken pieces in a large mixing bowl. Add barbecue sauce and toss thoroughly to ensure each piece is evenly coated with a thick layer of sauce.
03 -
Spoon equal portions of coated chicken into the centre of each foil sheet. Distribute the pineapple tidbits, diced red bell pepper, and red onion evenly over each portion, arranging for a balance of colour and flavour.
04 -
Bring the long edges of the foil together over the filling and double fold to seal, leaving space inside for steam to circulate. Fold in the shorter sides tightly to enclose the ingredients and retain juices.
05 -
Place sealed foil packs seam-side up onto a preheated medium grill. Close the lid and cook for 10 minutes. Gently flip with tongs and grill an additional 10 to 15 minutes, or until the chicken registers 74°C internally. For oven preparation, place packs on a baking tray in a 190°C oven and bake for approximately 35 minutes.
06 -
Allow packs to rest briefly before opening, taking care to avoid steam burns. Sprinkle with freshly chopped cilantro if desired, and serve hot straight from the foil.
# Extra Tips:
01 -
Cut chicken and vegetables into even pieces for uniform cooking and optimal texture.