Chicken Teriyaki in Foil

Foil packet filled with teriyaki chicken in foil, broccoli, red and yellow bell peppers, topped with sesame seeds and chopped green onions, placed on a wooden surface.

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 Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $17.65, $4.41 per Serving

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 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.

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.

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