Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 1 lb baby gold potatoes, quartered
  • 1 cup baby carrots, sliced into coins
  • 1 cup snap peas, trimmed
  • 1 tbsp extra virgin olive oil
  • 1/2 cup low-sodium, reduced-sugar BBQ sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • salt to taste
  • black pepper to taste

Instructions:

  1. Toss the cubed chicken, quartered potatoes, and sliced carrots in a bowl with olive oil, salt, and pepper. Note: Oil prevents the veg from sticking to the foil.
  2. Whisk the BBQ sauce, apple cider vinegar, smoked paprika, and garlic powder in a small bowl.
  3. Cut four 12x18 inch sheets of heavy duty foil. Divide the chicken and veggie mix evenly across the center of each sheet.
  4. Pour the BBQ glaze over each pile and toss gently. Top with the snap peas. Note: Peas go on top because they cook the fastest.
  5. Fold the long sides of the foil together and pinch them tight. Fold the ends in and leave a small pocket of air inside.
  6. Preheat your grill to medium high heat, around 400°F (200°C).
  7. Place the packets on the grill. Cook 20 mins until the foil is tight and the aroma is fragrant.
  8. Check the thickest piece of chicken. Remove from grill when it reaches 165°F (74°C). USDA guidance puts this as the safe internal temperature for poultry.
  9. Let the packets rest for 5 mins before opening. Note: This lets the juices redistribute.