- 2 cups bbq sauce, divided
- 1 teaspoon coarse kosher salt
- ½ black pepper
- 1 teaspoon smoked paprika
- 4 small boneless, skinless chicken breasts (or 2 large breasts sliced in half horizontally)
- 8 garlic cloves, peeled and crushed
- 8 sprigs thyme
- 1 small pineapple, cut into rings
- 1 green bell pepper, cut into bite-size pieces
- 1 red bell pepper, cut into bite-size pieces
- 1 large onion, quartered
Preheat oven to 400°F.
In a medium bowl, mix together BBQ sauce, salt, pepper and smoked paprika.
In a large bowl, add chicken breast and 1 cup of the BBQ sauce mixture. Set aside for about 5 minutes. Add garlic, thyme, pineapple, bell peppers and onion in another bowl with 1 cup of BBQ sauce. Toss.
Prepare 4 large (10-inch long) sheets of aluminum foil. Divide vegetables between the foil, leaving 2-inch edges all around. Place 1 chicken breast on top of each. Fold the sides of the foil and sealed packets.
Place on a baking tray and cook in the middle for about 20 minutes. Remove and let rest for 10 minutes before serving.
- Grilling: These delicious foil packets do excellent on the grill, especially on a charcoal grill. Just be sure to flip the foil packets often and check the internal temperature when you're ready to serve.
- Use a meat thermometer: Check the thickest part of the chicken to ensure it is cooked through. It should reach a temperature of 165 degrees F.
- Use heavy-duty foil: I like to use sheets of heavy-duty foil for this recipe because it helps prevent any leaks.
Calories: 654kcal | Carbohydrates: 97g | Protein: 52g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 2323mg | Potassium: 1619mg | Fiber: 7g | Sugar: 73g | Vitamin A: 1904IU | Vitamin C: 181mg | Calcium: 120mg | Iron: 3mg