Smoky-Sweet BBQ Chicken and Sweet Potato Foil Packets

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Quick Ingredients

• 1.5 lb boneless, skinless chicken thighs (about 6 small pieces)
• 2 medium sweet potatoes (about 1.5 lb), peeled and cut into 1/2-inch cubes
• 1 small red onion, cut into wedges
• 1 red bell pepper, sliced into strips
• 3 tbsp olive oil, divided
• 1 tsp + 1/2 tsp kosher salt, divided
• 3/4 tsp freshly ground black pepper, divided
• 1 1/2 tsp smoked paprika, divided
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup thick smoky-sweet BBQ sauce
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 2 tbsp chopped fresh parsley or cilantro (optional, for garnish)
• Heavy-duty aluminum foil for 4 packets

Do This

• 1. Preheat oven to 400°F (200°C). Cut 4 large pieces of heavy-duty foil (about 12 x 16 inches) and lightly oil the centers.
• 2. Season chicken with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, 1 tsp smoked paprika, chili powder, garlic powder, and onion powder.
• 3. Toss sweet potatoes, onion, and bell pepper with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp smoked paprika.
• 4. Stir together BBQ sauce, honey, and apple cider vinegar. Reserve 1/4 cup for serving.
• 5. Divide veggies among foil sheets, top with chicken, and spoon remaining BBQ sauce mixture evenly over each portion.
• 6. Seal packets tightly, set on a rimmed baking sheet, and bake for 30 minutes. Carefully open packets, spoon sauce over chicken, and bake uncovered 10 more minutes to caramelize.
• 7. Check that chicken is at 165°F (74°C) and sweet potatoes are tender. Rest 5 minutes, drizzle with reserved sauce, garnish with herbs, and serve straight from the packets.

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Why You’ll Love This Recipe

• Everything cooks together in one foil packet, so cleanup is minimal and dinner feels easy.
• Sweet potatoes and BBQ chicken share the same smoky-sweet juices, creating deep caramelized flavor.
• Foil packets keep the chicken juicy and the veggies tender, with just the right bit of char at the end.
• Customizable spice level and simple pantry ingredients make it weeknight-friendly and crowd-pleasing.

Grocery List

• Produce: Sweet potatoes, red onion, red bell pepper, fresh parsley or cilantro (optional)
• Dairy: None required
• Pantry: Boneless skinless chicken thighs, BBQ sauce, honey, apple cider vinegar, olive oil, smoked paprika, chili powder, garlic powder, onion powder, kosher salt, black pepper, heavy-duty aluminum foil

Full Ingredients

For the Chicken

• 1.5 lb boneless, skinless chicken thighs (about 6 small or 4 large pieces)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

For the Sweet Potatoes and Veggies

• 2 medium sweet potatoes (about 1.5 lb), peeled and cut into 1/2-inch cubes
• 1 small red onion, cut into thick wedges
• 1 red bell pepper, cored and sliced into 1/2-inch strips
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp smoked paprika

For the Smoky-Sweet BBQ Glaze

• 1 cup thick smoky-sweet BBQ sauce (your favorite store-bought or homemade)
• 2 tbsp honey
• 1 tbsp apple cider vinegar

For Serving (Optional)

• 2 tbsp chopped fresh parsley or cilantro
• Lime wedges or lemon wedges, to squeeze over the finished packets

Equipment

• Heavy-duty aluminum foil (4 sheets, about 12 x 16 inches each)
• Rimmed baking sheet
• Instant-read thermometer (highly recommended)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the foil

Preheat your oven to 400°F (200°C). While the oven heats, tear off 4 large sheets of heavy-duty aluminum foil, each about 12 x 16 inches. If you are using regular (thinner) foil, plan to use a double layer for each packet to prevent tearing.

Lightly drizzle or brush the center of each foil sheet with a little olive oil (or spray with nonstick cooking spray). This helps prevent sticking and makes it easier to slide the food out of the packets later.

Step 2: Season the chicken

Pat the chicken thighs dry with paper towels to help them brown and hold seasoning better. Place them in a medium bowl.

Add 1 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp onion powder to the bowl. Toss well until each piece of chicken is evenly coated with oil and spices. Set aside while you prepare the vegetables; this short rest lets the flavors soak in.

Step 3: Prep and season the sweet potatoes and veggies

Peel the sweet potatoes and cut them into 1/2-inch cubes. Keeping the pieces relatively small and even ensures they cook through and become tender and caramelized in the same time as the chicken.

Cut the red onion into thick wedges and slice the red bell pepper into 1/2-inch strips. Add the sweet potatoes, onion, and bell pepper to a large mixing bowl.

Drizzle with 2 tbsp olive oil, then sprinkle with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika. Toss thoroughly until all the vegetables are well coated with oil and seasoning.

Step 4: Make the smoky-sweet BBQ glaze

In a small bowl, stir together 1 cup BBQ sauce, 2 tbsp honey, and 1 tbsp apple cider vinegar until smooth. The honey helps the sauce glaze and caramelize, while the vinegar brightens and balances the sweetness.

Measure out and set aside 1/4 cup of this mixture in a separate small bowl. This reserved portion will be your finishing sauce for drizzling over the cooked packets when serving. Keep the remaining 3/4 cup at the ready for assembling the packets.

Step 5: Assemble the foil packets

Divide the seasoned vegetables evenly among the 4 prepared foil sheets, piling them in the center of each sheet in a rough rectangle. Try to keep the piles slightly compact rather than spread out to help them steam and roast properly.

Place a piece of seasoned chicken on top of each vegetable pile. Stir the larger bowl of BBQ glaze (the 3/4 cup portion) and spoon it evenly over the chicken and vegetables in each packet, using about 3 tbsp per packet. Make sure the top of the chicken is generously coated; extra sauce running onto the sweet potatoes is a good thing.

To seal the packets, bring the long sides of the foil up over the food and fold them together tightly 2–3 times, then crimp and fold the ends in to create a closed packet. Leave a little bit of space inside the packet so steam can circulate.

Step 6: Bake and caramelize the packets

Place all 4 foil packets onto a rimmed baking sheet (this makes them easier to handle and catches any drips). Transfer the baking sheet to the oven and bake the packets for 30 minutes.

After 30 minutes, carefully remove the baking sheet from the oven. Use tongs and a small knife to gently open the top of each packet, pulling back the foil to expose the chicken while keeping the juices inside. Be very cautious of the hot steam that escapes.

Return the opened packets to the oven and bake for an additional 10 minutes, until the sauce thickens and caramelizes on the chicken and the edges of the sweet potatoes start to brown. If you like a deeper char, you can switch the oven to broil for the last 2–3 minutes, watching closely to prevent burning.

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part, and the sweet potatoes are completely tender when pierced with a fork.

Step 7: Rest, garnish, and serve

Remove the baking sheet from the oven and let the packets rest for 5 minutes. This brief rest allows the juices to settle back into the chicken and sweet potatoes.

Carefully open each packet fully. Spoon some of the rich, smoky-sweet juices from the bottom of the packet over the chicken and vegetables. Drizzle each serving with a little of the reserved 1/4 cup BBQ glaze you set aside earlier for a glossy finish.

Sprinkle with chopped fresh parsley or cilantro, if using, and add a squeeze of lemon or lime over the top for brightness. Serve the meal right in the foil packets on plates or transfer everything onto warmed plates or shallow bowls, making sure to pour over every last bit of the caramelized sauce.

Pro Tips

• Cut the sweet potatoes small and even. Aim for 1/2-inch cubes; larger chunks will take longer to soften and may stay firm while the chicken is already done.
• Use heavy-duty foil or double it. Thin foil can tear and leak the flavorful juices. If you only have regular foil, use a double layer for each packet.
• Do not skip reserving some BBQ glaze. Having a clean, untouched portion of sauce at the end gives you a fresh, glossy finish and extra flavor without overcooking the glaze.
• Check doneness with a thermometer. An instant-read thermometer is the surest way to avoid undercooked or dry chicken. Look for 165°F (74°C) in the thickest piece.
• Broil briefly for extra char. If you love that grilled barbecue look and taste, give the opened packets a short blast under the broiler, but watch closely to avoid burning the sugars in the sauce.

Variations

• Spicy chipotle version: Stir 1–2 finely chopped chipotle peppers in adobo and 1 tsp of the adobo sauce into the BBQ glaze. Add a pinch of cayenne to the chicken seasoning for extra heat.
• Maple-mustard twist: Swap the honey in the glaze for 2 tbsp pure maple syrup and whisk in 1 tbsp Dijon mustard. The result is a tangy-sweet, slightly more savory flavor profile.
• Veggie-packed option: Add sliced zucchini, yellow squash, or small broccoli florets to the vegetable mix. Keep total veggies to a modest mound per packet so they still cook evenly and caramelize.

Storage & Make-Ahead

Let leftovers cool completely, then transfer the chicken and vegetables, along with their juices, to an airtight container. Refrigerate for up to 3–4 days. Reheat gently in a covered skillet over low heat or in the microwave until hot throughout, adding a splash of water if needed to loosen the sauce.

For meal prep, you can assemble the raw packets up to 12 hours ahead: season the chicken, toss the vegetables, add the glaze, and seal the foil. Keep the packets on a tray in the refrigerator, then bake straight from the fridge, adding 5 minutes to the initial covered cooking time. You can also freeze cooked packets for up to 2 months; thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate values for 1 of 4 servings (will vary by brand of BBQ sauce and exact sizes of ingredients): about 630 calories, 38 g protein, 22 g fat, 74 g carbohydrates, 5 g fiber, and around 30–35 g sugar (mostly from sweet potatoes and BBQ sauce).