Description
Teriyaki chicken foil packets deliver a simple weeknight dinner that saves you cleanup time and packs serious flavor. Sealed with juicy chicken, colorful vegetables, and tangy teriyaki sauce, these easy packets cook perfectly in the oven or on the grill.
Ingredients
Scale
Main Protein:
- 4 Boneless Skinless Chicken Breasts
Vegetables:
- 2 Bell Peppers
- 1 Small Onion
- 2 Cups Broccoli Florets
- 1 Cup Sugar Snap Peas
Sauce and Seasonings:
- ½ Cup Low Sodium Soy Sauce
- ¼ Cup Brown Sugar
- ¼ Cup Honey
- ¼ Cup Rice Vinegar
- 2 Teaspoons Minced Garlic
- 1 Tablespoon Cornstarch
- ½ Teaspoon Ground Ginger
- 1 Teaspoon Pepper
Topping:
- 2 Tablespoons Sesame Seeds
- 2 Stalks Green Onions
Instructions
- Preheat grill to 400 degrees F and prepare four 12×12 inch foil squares on your work surface.
- Mix ¼ cup brown sugar, ½ cup soy sauce, ¼ cup rice vinegar, ¼ cup honey, 2 teaspoons garlic, ½ teaspoon ginger, and 1 teaspoon pepper in a large bowl.
- Separate half the sauce into a saucepan, keeping remaining sauce in the mixing bowl.
- Add 4 diced chicken breasts, 2 diced bell peppers, 1 diced onion, 2 cups broccoli, and 1 cup sugar snap peas to the mixing bowl with sauce.
- Toss vegetables and chicken until completely coated with sauce.
- Divide mixture evenly across the four foil squares and fold edges to create sealed packets.
- Place foil packets on the grill and cook 5-6 minutes on first side.
- Flip packets and cook additional 5-6 minutes until chicken reaches 165 degrees F internal temperature.
- While packets cook, heat remaining sauce in saucepan over medium heat.
- Dissolve 1 tablespoon cornstarch in small amount of water, then whisk into saucepan sauce.
- When serving, brush extra sauce over chicken and vegetables.
- Sprinkle 2 tablespoons sesame seeds and 2 stalks diced green onions on top.
Notes
- Keep foil packets tightly sealed to trap steam and ensure chicken stays juicy and tender during grilling.
- Use a meat thermometer to check chicken’s internal temperature, avoiding overcooking which can make meat dry.
- Customize vegetables based on seasonal availability or personal preference, like adding bell peppers or zucchini for extra nutrition.
- For a gluten-free version, substitute regular soy sauce with tamari and ensure cornstarch is certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 298 kcal
- Sugar: 17 g
- Sodium: 620 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 85 mg