Teriyaki Chicken in Foil is perfect to add your favorite veggies and chicken in foil and season with teriyaki sauce. A simple but delicious meal.
Grilled Teriyaki Chicken in Foil Recipe:
Making foil packs is a great way to meal prep for the week. This Teriyaki Chicken in Foil can easily be made on the grill or in your oven. Add your favorite vegetables and chicken to the teriyaki sauce mixture for a flavorful meal idea.
Cooking the chicken and veggies in the foil locks in flavor. Adding to the grill gives it that smokey flavor and allows the chicken and vegetables to cook perfectly.
Making foil packets are budget friendly and easy to clean up. You can add a side or just eat it right out of the foil. This Teriyaki Chicken Foil Packs is the perfect dinner recipe.
Ingredients:
- Boneless Skinless Chicken Breasts, diced into 1 inch pieces
- Red Bell Peppers, diced
- Small Onion, diced
- Broccoli Florets
- Sugar Snap Peas
For the Sauce:
- Brown Sugar
- Low Sodium Soy Sauce
- Rice Vinegar
- Honey
- Minced Garlic
- Ground Ginger
- Pepper
- Cornstarch
For the Topping:
- Sesame Seeds
- Green Onions, diced
How to Make Teriyaki Chicken in Foil Packets:
- Step 1 – Preheat a grill over medium high heat (approximately 400 degrees F) and set aside 4 12X12 inch sheets of foil.
- Step 2 – In a large mixing bowl, add in all the sauce ingredients except for the cornstarch.
- Step 3 – Whisk to thoroughly combine all the ingredients and then transfer half of the sauce to a small saucepan and leave the rest in the mixing bowl.
- Step 4 – Add in the chicken and vegetables to the large mixing bowl. Stir to coat it all with the sauce.
- Step 5 – Then distribute the vegetable mixture evenly between the pieces of foil and fold up the ends to create a foil pack.
- Step 6 – Place the foil packets on the grill. Cook on the grill for 5-6 minutes. Then flip the packets and cook for 5-6 more minutes until the chicken is cooked through (internal temperature of 165 degrees F).
- Step 7 – While the foil packets are cooking, heat the remaining sauce in the saucepan over medium heat. Whisk the cornstarch with a small amount of water in a small bowl until the cornstarch is dissolved and whisk this mixture into the saucepan.
- Step 8 – Brush the extract sauce on the chicken and veggies when serving and top them with the sesame seeds and diced green onions.
How to Grill Teriyaki Chicken in Foil Packs:
Grilling foil packs is an easy to way to cook your chicken and vegetables together without a lot preparations.
Once you have added the chicken and vegetables into the foil packets, fold the packets tightly. Then place the foil packs on the grill. Grill 5 to 6 minutes on each side. This ensure that all the ingredients are cook.
Make sure to use instant-read meat thermometer to make sure that the chicken is cooked to a safe temperature.
How Long to Grill Chicken Foil Packs:
It only takes about 6 minutes on each side to cook the chicken foil packs. Make sure to check the chicken with a meat thermometer to ensure chicken is done.
How to Cook Teriyaki Chicken Foil Pack in the Oven:
You can also cook these foil packs in the oven. Preheat the oven to 350 degrees F. Place the foil packs on a baking sheet and cook for 25-28 minutes until the chicken is cooked through and vegetables are tender.
What to Serve with Teriyaki Chicken?
- Rice – I recommend serving the chicken and vegetables over rice.
- Garlic Bread – Add a side of garlic bread to the meal to complete it.
- Bake Potato – Make Grilled Bake Potatoes for an easy side.
Recipe Variations:
- Chicken – You can use boneless chicken thighs or chicken tenders.
- Vegetables – Use different vegetables. You can even add in some red potatoes or red onion. Grilled pineapple is also a great option.
- Seasoning – Use different seasoning for added flavor.
How to Store:
Refrigerate the leftovers in an airtight container for up to 5 days.
Print Recipe here for Teriyaki Chicken in Foil:
Teriyaki Chicken in Foil
Ingredients
- 4 Boneless Skinless Chicken Breasts diced into 1 inch pieces
- 2 Bell Peppers diced
- 1 small Onion diced
- 2 cups Broccoli Florets
- 1 cup Sugar Snap Peas
For the Sauce:
- ¼ cup Brown Sugar
- ½ cup Low Sodium Soy Sauce
- ¼ cup Rice Vinegar
- ¼ cup Honey
- 2 teaspoons Minced Garlic
- ½ teaspoon Ground Ginger
- 1 teaspoon Pepper
- 1 Tablespoon Cornstarch
For the Topping:
- 2 Tablespoons Sesame Seeds
- 2 Stalks Green Onions diced
Instructions
- Preheat a grill over medium high heat (approximately 400 degrees F) and set aside 4 12X12 inch squares of foil.
- In a large mixing bowl, add in all the sauce ingredients except for the cornstarch. Whisk to thoroughly combine all the ingredients and then transfer half of the sauce to a small saucepan and leave the rest in the mixing bowl.
- Add in the chicken and vegetables to the large mixing bowl. Stir to coat it all with the sauce.
- Then distribute the mixture evenly between the pieces of foil and fold up the ends to create a foil pack.
- Place the foil packets on the grill. Cook for 5-6 minutes. Then flip the packets and cook for 5-6 more minutes until the chicken is cooked through (internal temperature of 165 degrees F).
- While the foil packets are cooking, heat the remaining sauce in the saucepan over medium heat. Whisk the cornstarch with a small amount of water in a small bowl until the cornstarch is dissolved and whisk this mixture into the saucepan.
- Brush the extract sauce on the chicken and veggies when serving and top them with the sesame seeds and diced green onions.
Recipe Notes
Nutrition Facts
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