Grilled Barbecue Chicken and Vegetables

* Recipe courtesy of

Grilled Barbecue Chicken and Vegetables

A classic for the grill, and oh so easy!


  • 8 aluminum foil sheets large enough to wrap around one chicken breast
  • 4 (4-ounces each) boneless, skinless chicken breasts
  • 1/2- cup barbecue sauce (use your favorite)
  • 1 zucchini, sliced into thin rounds
  • 1 red, green or yellow bell pepper, cut into thin strips
  • 8 asparagus spears
  • salt and fresh ground pepper, to taste
  • extra virgin olive oil


  1. Preheat the grill to medium-high heat.
  2. For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability.
  3. Place one chicken breast on each stacked pair of foil sheets; season with salt and pepper, brush with barbecue sauce.
  4. Divide equally and arrange vegetables around each chicken breast; season with salt and pepper. Drizzle with olive oil.
  5. Fold the sides of the foil over the chicken, covering completely; seal the packets closed.
  6. Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once.