Sweet Chili Chicken And Vegetable Foil Packs

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May. 14, 2018

Foil pack dinners make fantastic make-ahead meals with easy clean-up to boot.TheseSweet Chili Chicken and Vegetable Foil Packsare an all in one meal and each one packs a punch of flavor from the chili sauce. The vibrant colors of the vegetables turn them into eye candy, too. Theyre filled with a medley of guilt-free vegetables and each chicken piece is drizzled with a mouthwatering Asian inspired sauce. Foil pack meals are year-round wonders and can be prepared in the oven or on the grill depending on the season. It doesnt get any better than that.

Ingredients

Boneless skinless chicken breasts 8 Ounce (4 breasts)
Olive oil 2 Tablespoon
Garlic salt 1 Teaspoon
Freshly ground black pepper 1/2 Teaspoon
Zucchini 3 Medium , thinly sliced
Red bell pepper 1 Large , cut (1 inch pieces)
Ears of corn 3 Large , cut (cut into 12 even pieces, fresh or frozen)
Red onion 1 Large , thinly sliced
Sweet chilli sauce 1/2 Cup (8 tbs) (asian)
Pineapple preserves 1/3 Cup (5.33 tbs)
Brown sugar 3 Tablespoon
Teriyaki sauce 3 Tablespoon
Apple cider vinegar/Rice wine vinegar 1 Teaspoon

Directions

GETTING READY:

1.Preheat the oven to 400°F.

2.Spray the center of 4 (16x16-inch) pieces of heavy duty aluminum foil with cooking spray. (Use doubled foil if using regular)

MAKING:

3.Divide the zucchini between the 4 pieces arranging in a single layer. Arrange the bell pepper over the zucchini. Season with additional garlic salt and pepper to your taste.(May spray with cooking spray).

4.Rub the chicken pieces with oil and season with garlic salt and pepper on all sides. Place one piece in the center of the vegetables.

5.Arrange 3 pieces of corn and onion around the chicken.

6.In a small mixing bowl whisk together the chili sauce, preserves, brown sugar, teriyaki and vinegar. Whisk until the sugar dissolves. brush over each piece reserving about 1/4 cup to use at the end of baking.

7.Bring 2 edges of foil together and fold leaving an air pocket around the chicken. Crimp the edges of the ends to seal.

8.Place the packets onto a rimmed baking sheet. Bake for 40 minutes.

9.Carefully open then continue to bake for an additional 5-10 minutes or until the juices run clear from the thickest part of the chicken.

10.Increase to broil. Bush with remaining sauce. Broil for 3-5 minutes to char.

SERVING:

11.Rest for 5 minutes then serve.

NOTES:

1.You may use parchment paper instead of aluminum foil only for oven preparation, if desired.

2.To grill, place foil packs on grill grates.Close grill and cook on medium heat for 15 minutes. Rotate 1/2 turn and continue to cook for an additional 10-15 minutes or until the juices in the thickest part of the chicken run clear. Carefully open and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 55 Minutes
Ready In: 55 Minutes
Servings: 4