Are you already thinking about what to put on the menu for your Labor Day cookout? Foil packs are easy to prepare and best of all, really easy to clean up. There are so many delicious options, from fish to fajitas to sides like these bacon ranch potatoes.
We’ve included a BBQ chicken recipe below. You’ll find plenty of fun plates or dishes at Old Time Pottery to serve it on when you’re done.
15 min 55 min
prep time total time
4 boneless skinless chicken breasts, cut in 1-inch
2 cups barbecue sauce
2 cups drained pineapple tidbits
1 red bell pepper, diced
1 small red onion, diced
Step 1 of 5
Heat oven to 375°F. Cut 4 large sheets of foil; arrange singly on flat surface.
Step 2 of 5
In medium bowl, toss together 4 boneless skinless chicken breasts, cut in 1-inch pieces, and 2 cups
barbecue sauce until chicken is fully coated.
Step 3 of 5
Divide chicken pieces evenly among sheets of foil. Divide 2 cups drained pineapple tidbits, 1 bell
pepper, diced, and 1 small red onion, diced, evenly over chicken on foil sheets.
Step 4 of 5
Bring up 2 sides of foil over chicken so edges meet. Seal edges, making tight 1/2-inch fold; fold again,
allowing space on sides for heat circulation and expansion. Fold other sides to seal.
Step 5 of 5
Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least
165°F). To grill, place foil packs on preheated grill. Cook 10 minutes. Turn packs over; cook 10 to
15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
This recipe and images are courtesy of Pillsbury.