This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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.

Grilled Chicken teriyaki foil pack ready to serve.
Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

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 for Grilled Chicken teriyaki foil pack.

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:

Veggies cut up.
  • 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. 
Sauce ingredients in bowl.
  • 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. 
Bowl with ingredients being combined.
  • 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.  
Ingredients in foil pack.
  • 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.  
Foil pack ready for the grill.

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). 
Sauce in pan.
  • 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.  
Grilled Chicken teriyaki foil pack ready to serve.

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. 

Grilled Chicken teriyaki foil pack ready to serve.

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.
Grilled Chicken teriyaki foil pack ready to serve.

What to serve with Teriyaki Chicken:

Grilled Chicken teriyaki foil pack ready to serve.

Print the recipe for Teriyaki chicken in foil:

Chicken Teriyaki in Foil

5 from 4 votes
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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Cuisine American
Course Main Course
Calories 354

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:

For the Topping:

  • 2 Tablespoons Sesame Seeds
  • 2 Stalks Green Onions diced
Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

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

Refrigerate the leftovers in an airtight container for up to 5 days. 
We use an instant-read meat thermometer to make sure that the chicken is cooked to a safe temperature.  
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. 

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

Pin This Now to Remember It Later

Pin Recipe
Grilled Chicken teriyaki foil pack ready to serve.

More easy foil pack recipes:

Easy Teriyaki Chicken in foil is a sweet and savory blend of tender meat and flavor packed veggies. This recipe is perfect for busy nights. We love foil pack recipes because they make dinner so easy. Cleanup is a breeze and there is minimum preparation. #eatingonadime #teriyakichickenfoilpackets #foilpackets #teriyakichicken

Try these other recipes

Share this recipe!

PinYummly

About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

Leave A Review

Your email address will not be published. Required fields are marked *

Recipe Rating