Ingredients
- 2 sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
- 4 (4 ounce) boneless, skinless chicken breast halves
- 1 cup barbecue sauce
- 1 (10 ounce) package frozen whole kernel corn
- ½ cup chopped green bell pepper
Why This Recipe Is So Easy To Love
Pro Cooking Tips
- Preheat the grill to medium-high heat before cooking to get a nice sear.
- Use a meat thermometer to ensure the chicken reaches 165°F for safe eating.
Directions
Heat your grill to medium-high, or if you’re using the oven, set it to 450 degrees F. Lay out two chicken breasts on a large piece of heavy-duty aluminum foil. Spoon a generous 1/4 of the barbecue sauce over each piece, then pile on about a quarter of the veggies on top. Fold up the sides of the foil and double fold the top and ends to make a sealed packet, keeping a little space inside for the heat to circulate. Make two packets like this. If you’re grilling, place the packets on the grill and cook them covered for about 12 to 15 minutes. If you’re baking, put them on a baking sheet and cook for around 18 to 22 minutes, or until the chicken reaches 170 degrees F on a meat thermometer. When they’re done, carefully open the foil packets by cutting along the top fold—watch out for the hot steam!
