Easy Teriyaki Chicken in foil is a sweet and savory blend of tender meat and flavor packed veggies. This foil packet dinner is perfect for busy weeknights.
Easy teriyaki chicken in foil
Homemade teriyaki sauce makes this foil pack of chicken and vegetables super tasty. We love foil pack recipes because they make dinner so easy. Cleanup is a breeze and there is minimum preparation.
If you enjoy the flavors of teriyaki sauce, try Grilled teriyaki chicken and Teriyaki chicken kabobs.
Ingredients:
- Boneless Skinless Chicken Breasts, diced into 1 inch pieces
- 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
Topping:
- Sesame Seeds
- Stalks Green Onions, diced
How to make chicken teriyaki foil packs:
- Step 1. Preheat the grill to 400 degrees. Preheat a grill over medium high heat (approximately 400 degrees F) and set aside 4 12X12 inch squares of foil.
- Step 2. Make the sauce. 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.
- Step 3. Combine the chicken, veggies and sauce. Add in the chicken and vegetables to the large mixing bowl. Stir to coat it all with the sauce.
- Step 4. Make the foil packets. Then distribute the mixture evenly between the pieces of foil and fold up the ends to create a foil pack.
How to grill foil packs:
- Step 1. Grill the packets. 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).
- Step 2. Thicken the remaining sauce. 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 3. Coat the kabobs in more sauce. Brush the extract sauce on the chicken and veggies when serving. Top them with the toasted sesame seeds and diced green onions.
Recipe tips:
- Leftovers. Refrigerate the leftovers in an airtight container for up to 5 days.
- Meat thermometer. We use an instant-read meat thermometer to make sure that the chicken is cooked to a safe temperature. The internal temperature should be 165 degrees of the chicken.
- Foil. Heavy duty foil is recommended so the foil packs will be sturdy. You can also just use a double layer of regular foil.
- Make in advance. If you like to meal prep, these can be prepared the night before and cooked the next day. You will love coming home and just tossing these on the grill or in the oven.
How to bake 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.
Substitutions and Additions
- Onion. You can use red onion, white onion or Vidalia. Feel free to use your favorite.
- Bell Peppers. Green, yellow or red bell peppers taste delicious in this recipe. You can use an assortment if you prefer.
- Pineapple. If you really like sweet and savory, pineapple is delicious with teriyaki sauce and chicken. You can use tid bits, rings or cut fresh pineapple into pieces.
- Chicken. You can use chicken thighs or chicken tenderloins in this recipe. They are both delicious.
What to serve with Teriyaki Chicken:
- Foil pack grilled red potatoes. Red potatoes taste delicious with this recipe.
- Grilled Garlic Bread. This is perfect to dip into that yummy sauce.
- Crockpot White Rice. The slow cooker makes it easy to make rice. The chicken and veggies taste amazing over rice with the teriyaki sauce.
Print the recipe for Teriyaki chicken in foil:
Chicken Teriyaki in Foil
Estimated Cost: $17.65, $4.41 per Serving
Easy Teriyaki Chicken in foil is a sweet and savory blend of tender meat and flavor packed veggies. This foil packet dinner is perfect for busy weeknights.
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
See how we calculate recipe costs.
Instructions
- Preheat a grill to approximately 400 degrees F. Lay out four 12 x 12-inch sheets of heavy-duty aluminum foil.
- In a large mixing bowl, whisk together 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, and 1 teaspoon black pepper until combined.
- Pour half of the sauce into a small saucepan and set it aside. Leave the remaining half of the sauce in the large mixing bowl.
- Add 4 diced boneless skinless chicken breasts, 2 diced bell peppers, 1 diced small onion, 2 cups broccoli florets, and 1 cup sugar snap peas to the large mixing bowl.
- Toss until the chicken and vegetables are evenly coated with the sauce.
- Divide the chicken and vegetable mixture evenly among the four pieces of foil. Fold and seal each packet tightly.
- Place the foil packets on the grill and cook for 5 to 6 minutes. Carefully flip the packets and grill for another 5 to 6 minutes, or until the chicken reaches an internal temperature of 165 degrees F.
- While the packets are cooking, heat the reserved sauce in the saucepan over medium heat.
- In a small bowl, whisk together 1 tablespoon cornstarch with 1 tablespoon water until smooth. Whisk the slurry into the simmering sauce and cook for 1 to 2 minutes until the sauce has thickened.
- Carefully open the foil packets and drizzle or brush the thickened sauce over the chicken and vegetables.
- Sprinkle each serving with 2 tablespoons sesame seeds and 2 diced green onion stalks before serving.
Recipe Notes
Refrigerate the leftovers in an airtight container for up to 5 days.Â
We use an instant-read meat thermometer to make sure that the chicken is cooked to a safe temperature. Â
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.Â
Nutrition Facts
Calories 354kcal, Carbohydrates 48g, Protein 31g, Fat 5g, Saturated Fat 1g, Polyunsaturated Fat 2g, Monounsaturated Fat 2g, Trans Fat 0.01g, Cholesterol 72mg, Sodium 1304mg, Potassium 953mg, Fiber 4g, Sugar 36g, Vitamin A 2450IU, Vitamin C 135mg, Calcium 116mg, Iron 3mg
