Honey Orange Chicken & Veggie Foil Packets

published Jul 22, 2021
summer
Honey Orange Chicken & Veggie Foil Packet

Each packet is filled with juicy chicken and fresh, colorful, seasonal vegetables, all tossed in a delicious citrusy honey sauce and grilled to perfection.

Serves4

Prep15 minutes to 20 minutes

Cook20 minutes to 25 minutes

Jump to Recipe
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Honey citrus chicken and veggie foil pack dinner.
Credit: Photo: Joe Lingemen / Food Stylist: Anna Stockwell

These flavorful foil packets are one of my family’s favorite quick and easy meals. Each one is filled with juicy chicken and fresh, colorful, seasonal vegetables, all tossed in a delicious citrusy honey sauce and grilled to perfection. Plus, you can eat them right out of the packet, which makes cleanup a breeze.

If you can find them, I recommend using Valencia oranges here, which are available during the summer months. Their sweet-tart flavor makes the sauce irresistible.

Credit: Photo: Joe Lingeman / Food Stylist: Anna Stockwell

Does Grilling Chicken in Foil Keep It Moist?

Yes! Not only do boneless, skinless chicken breasts readily pick up the flavor of everything they’re packed with, but the use of steam also makes them extra tender and juicy.

What you don’t want to do, however, is seal the packets entirely shut, which can cause the vegetables to get mushy instead of tender. Instead, fold up the four sides of the foil to meet over the center, crimp the edges together to seal, and leave one corner open as a vent.

How Do You Bake Foil Packets?

To cook these packets in the oven, place them on a baking sheet and bake in a 375°F oven until the chicken is cooked through and the vegetables are tender, 30 to 35 minutes. Let rest for five minutes before serving.

Honey Orange Chicken & Veggie Foil Packet

Each packet is filled with juicy chicken and fresh, colorful, seasonal vegetables, all tossed in a delicious citrusy honey sauce and grilled to perfection.

Prep time 15 minutes to 20 minutes

Cook time 20 minutes to 25 minutes

Serves 4

Nutritional Info

Ingredients

For the honey orange sauce:

  • 2

    medium oranges, preferably Valencia

  • 2 tablespoons

    honey

  • 2 tablespoons

    yellow mustard

  • 1 tablespoon

    Sriracha hot sauce (optional)

  • 1 tablespoon

    olive oil

  • 1 teaspoon

    garlic powder

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

For the packets:

  • 1

    medium green bell pepper

  • 1

    medium red bell pepper

  • 1

    medium yellow bell pepper

  • 1

    medium yellow onion

  • 2

    medium zucchini (about 1 pound total)

  • 2 medium ears

    corn

  • 2

    boneless, skinless chicken breasts (about 1 pound total)

  • 1/2 teaspoon

    seasoned pepper, such as Lawry's

  • 1/2 teaspoon

    kosher salt

Instructions

Make the sauce:

  1. Finely grate the zest of 1 medium orange into a small bowl until you have 1 teaspoon zest. Juice 1 1/2 oranges into the bowl (about 2/3 cup). Cut the remaining 1/2 orange half into 4 wedges and set aside for building the packets.

  2. Add 2 tablespoons honey, 2 tablespoons yellow mustard, 1 tablespoon Sriracha (optional), 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper the bowl of orange zest and juice. Whisk to combine. Transfer half the sauce to a large bowl.

Make the packets:

  1. Prepare the following, adding them to the large bowl with sauce as you complete them: Seed and cut 1 medium green bell pepper, 1 medium red bell pepper, and 1 medium yellow bell pepper into 1-inch pieces. Cut 1 medium yellow onion into 1-inch pieces. Halve 2 medium zucchini lengthwise, then cut crosswise into 1/2-inch-thick half-moons. Shuck and break 2 ears of corn in half with your hands. Toss to coat the veggies in the sauce.

  2. Halve 2 boneless, skinless chicken breasts crosswise. Season the chicken all over with 1/2 teaspoon seasoned pepper and 1/2 teaspoon kosher salt.

  3. Heat an outdoor grill to direct, medium-high heat (about 400ºF). Meanwhile, cut 4 sheets of heavy-duty aluminum foil into 12-inch squares. Divide the vegetables between the 4 sheets, placing them in the middle of each sheet. Top each with a chicken breast and an orange wedge. Fold up the 4 sides of the foil to meet over the center. Crimp the edges together to seal, leaving one corner open as a vent. Drizzle the reserved sauce into the packets through the vent.

  4. When the grill is ready, place the packets seam-side up on the grill. Cover and grill until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes. Carefully remove from the grill and let rest for 5 minutes before serving.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 5 days.

Oven directions: To cook in the oven, place the foil packets on a baking sheet and bake in a 375°F oven until the chicken is cooked through and the vegetables are tender, 30 to 35 minutes. Remove from the oven and let rest for 5 minutes before serving.