BBQ Chicken in Foil

BBQ Chicken in Foil

Susan C
Edited on Aug 06, 2009

Very easy to prepare. Keep the tongs handy, as it must be turned every 10 minutes.


Favorite chicken pieces, two per person
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 large onion
1 cup tomato sauce (8 ounce can)
1/4 cup water
2 tablespoons molasses
1 teaspoon lime juice
pinch cayenne pepper

25-foot package aluminum foil


Cut foil big enough to fit two pieces (or one large piece) of chicken. Best to double foil, so packs don't leak.

Start grill, and heat to medium high, 350 degrees.

Cut bell peppers and onion into thick rings. In a small bowl, blend tomato sauce, water, molasses, lime juice and cayenne pepper; set aside.

Place 1-2 pieces of chicken on a doubled sheet of foil, and lift corners so ingredients won't spill during assembly. Stack several pepper rings and a few onion slices on chicken, and top with 1/4 cup blended sauce, then pinch and fold foil to form a tight seal.

Place packs on hottest part of grill for 10 minutes, then grasp with tongs, turn over, and place on a cooler area for 10 minutes. Repeat hot/cooler placement, and turning with tongs every 10 minutes four times. At that time, carefully remove a larger pack, place on board, and open just enough to poke a thermometer into a thick area of the meat. It should register 170-180 degrees. Also check by slicing into a thick area; if pinkish, re-seal and grill 10 minutes longer.

Serve with chips, cole slaw, and fresh lemonade.
Happy Summer!

Not a NESTLÉ®-tested recipe.

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