Barbecue Chicken Foil Packets are the perfect easy meal for summer. Best of all, they can be baked or grilled with practically no clean-up! Made with tender chicken coated in a sweet and tangy BBQ sauce with your favorite, summer veggies. Options for Whole30, low carb, keto and paleo.
Preheat grill to medium-high heat or the oven to 425 degrees F. Cut four 18 x 12-inch squares of foil* and layout on a flat surface. Place one chicken breast in the middle of each piece of foil and divide the vegetables evenly into each packet. arranging them around the chicken.
Drizzle the chicken and vegetables with oil and season with salt and pepper to taste.
In a bowl, whisk together the barbecue sauce, sweetener, vinegar, chili powder, and smoked paprika. Brush sauce on both sides of the chicken, reserving enough for later. Sprinkle with half of the chopped parsley.
Place foil packets onto grill and grill for 7-8 minutes, then flip over and grill for an additional 6-8 minutes (depending on the thickness of the chicken) or until chicken is cooked through.
Place foil packets on a baking sheet and cook for 25-35 minutes (or until chicken is cooked through (depends on your oven and how thick the chicken is) and rotating tray once). Time varies depending on the thickness of the chicken. Remove baking sheet from oven. Brush chicken with reserved sauce and top with fresh parsley and serve immediately.
*if you prefer using parchment paper instead - you can also cut four 18 x 12 inch parchment paper squares and place them on top of the foil and place the salmon and vegetables on the parchment paper. Then double wrap the packets with the foil layer on the outside.