These flavorful foil packets are one of my family’s favorite quick and easy meals. Each one is filled with juicy chicken and fresh, colorful, seasonal vegetables, all tossed in a delicious citrusy honey sauce and grilled to perfection. Plus, you can eat them right out of the packet, which makes cleanup a breeze.
If you can find them, I recommend using Valencia oranges here, which are available during the summer months. Their sweet-tart flavor makes the sauce irresistible.
Does Grilling Chicken in Foil Keep It Moist?
Yes! Not only do boneless, skinless chicken breasts readily pick up the flavor of everything they’re packed with, but the use of steam also makes them extra tender and juicy.
What you don’t want to do, however, is seal the packets entirely shut, which can cause the vegetables to get mushy instead of tender. Instead, fold up the four sides of the foil to meet over the center, crimp the edges together to seal, and leave one corner open as a vent.
How Do You Bake Foil Packets?
To cook these packets in the oven, place them on a baking sheet and bake in a 375-degree-F oven until the chicken is cooked through and the vegetables are tender, 30 to 35 minutes. Let rest for five minutes before serving.
Honey Orange Chicken and Veggie Foil Packet
For the Honey Orange Sauce
- 2 medium oranges, preferably Valencia
- 2 tablespoons honey
- 2 tablespoons yellow mustard
- 1 tablespoon Sriracha hot sauce (optional)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Packets
- 1 medium green bell pepper
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium yellow onion
- 2 medium zucchini (about 1 pound total)
- 2 medium ears corn
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 1/2 teaspoon seasoned pepper, such as Lawry’s
- 1/2 teaspoon kosher salt
Make the Sauce
Finely grate the zest of 1 orange into a small bowl until you have 1 teaspoon zest. Juice 1 1/2 oranges into the bowl (about 2/3 cup). Cut the remaining 1/2 orange half into 4 wedges and set aside for building the packets.
Add the honey, yellow mustard, Sriracha (optional), olive oil, garlic powder, kosher salt, and black pepper the bowl of orange zest and juice. Whisk to combine. Transfer half the sauce to a large bowl.
Make the Packets
Prepare the following, adding them to the large bowl with sauce as you complete them: Seed and cut the bell peppers into 1-inch pieces. Cut the onion into 1-inch pieces. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch-thick half-moons. Shuck and break the corn in half with your hands. Toss to coat the veggies in the sauce.
Halve the chicken breasts crosswise. Season the chicken all over with seasoned pepper and kosher salt.
Heat an outdoor grill to direct, medium-high heat (about 400 degrees F). Meanwhile, cut 4 sheets of heavy-duty aluminum foil into 12-inch squares. Divide the vegetables between the 4 sheets, placing them in the middle of each sheet. Top each with a chicken breast and an orange wedge. Fold up the 4 sides of the foil to meet over the center. Crimp the edges together to seal, leaving one corner open as a vent. Drizzle the reserved sauce into the packets through the vent.
When the grill is ready, place the packets seam-side up on the grill. Cover and grill until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes. Carefully remove from the grill and let rest for 5 minutes before serving.
- Refrigerate leftovers in an airtight container for up to five days.
- To cook in the oven, place the foil packets on a baking sheet and bake in a 375-degree-F oven until the chicken is cooked through and the vegetables are tender, 30 to 35 minutes. Remove from the oven and let rest for 5 minutes before serving.
Andrea Mathis is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to email@example.com. Copyright 2021 Apartment Therapy. Distributed by Tribune Content Agency, LLC.