Teriyaki Chicken Foil Packets

published May 21, 2020
Snapshot Cooking

Teriyaki chicken with broccoli, carrots, and peppers made in fuss-free foil packets cooked on the grill or in the oven.


Prep10 minutes

Cook20 minutes to 25 minutes

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Chicken, broccoli, and carrots cooked in a foil packet topped with sesame seeds
Credit: Jesse Szewczyk

This takeout-inspired foil packet recipe is impossibly easy: Boneless, skinless chicken breasts and a mix of vibrant veggies are covered in store-bought teriyaki sauce and grilled to perfection. The magic of foil packets is that everything steams together, so the vegetables come out tender and the chicken is nice and juicy. Eat it straight out of the foil packet or serve it with cooked rice.

This recipe calls for a combination of broccoli, carrots, and bell peppers, but as long as the veggies are coated in enough sauce to create some steam, you can pretty much use any veggie you like. Diced sweet potatoes, snap peas, cauliflower, and halved Brussels sprouts would all work well and come out perfectly cooked.

Teriyaki Chicken Foil Packets

Teriyaki chicken with broccoli, carrots, and peppers made in fuss-free foil packets cooked on the grill or in the oven.

Prep time 10 minutes

Cook time 20 minutes to 25 minutes



  • 1

    small head broccoli

  • 2

    medium red bell peppers

  • 2

    large carrots

  • 2 cups

    teriyaki sauce, divided

  • 1 1/2 teaspoons

    kosher salt, divided

  • 1 teaspoon

    freshly ground black pepper, divided

  • 4

    (6-ounce) boneless, skinless chicken breasts


  1. Heat an outdoor grill to medium-high, direct heat. Prepare 4 (10-inch long) sheets of aluminum foil.

  2. Prepare the following, placing them all in the same large bowl: Cut 1 small head broccoli into florets, slice 2 medium red bell peppers, and peel and slice 2 large carrots. Add 1 cup of the teriyaki sauce, 1/2 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Toss to combine.

  3. Divide the vegetable mixture between the 4 sheets of foil, leaving a 2-inch border on all sides. Season 4 boneless, skinless chicken breasts with the remaining 1 teaspoon kosher salt and remaining 1/2 teaspoon black pepper, then place a breast on each vegetable pile. Pour the remaining 1 cup teriyaki sauce over the chicken.

  4. Fold the sides of the foil to meet over the center, then crimp the edges together to create completely sealed packets. Place the packets directly onto the grill grates, cover, and grill until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes. Let cool for 10 minutes before opening the packets and serving.

Recipe Notes

Oven cooking: To cook the packets in the oven, place onto a rimmed baking sheet and roast at 425°F for 20 to 25 minutes.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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