SWEET CHILI CHICKEN AND VEGETABLE FOIL PACKS

Sweet Chili Chicken and Vegetable Foil Packs image

Provided by @MakeItYours

Number Of Ingredients 15

4 (16x16-inch) pieces heavy duty aluminum foil
4 (6-8-oz) boneless skinless chicken breasts
2 Tbsp Olive oil
1 tsp garlic salt
1/2 tsp freshly ground black pepper
3 medium zucchini, thinly sliced
1 large red bell pepper, 1-inch pieces
1 large green bell pepper, 1-inch pieces
3 large ears of corn fresh or frozen, cut into 12 even pieces
1 large red onion, thinly sliced
1/2 cup Asian Sweet Chili Sauce
1/3 cup pineapple preserves
3 Tbsp brown sugar
3 Tbsp teriyaki sauce
1 tsp apple cider or rice wine vinegar

Steps:

Preheat the oven to 400°F.
Spray the center of 4 (16x16-inch) pieces of heavy duty aluminum foil with cooking spray. (Use doubled foil if using regular)
Divide the zucchini between the 4 pieces arranging in a single layer. Arrange the bell pepper over the zucchini. Season with additional garlic salt and pepper to your taste.(May spray with cooking spray)
Rub the chicken pieces with oil and season with garlic salt and pepper on all sides. Place one piece in the center of the vegetables.
Arrange 3 pieces of corn and onion around the chicken.
In a small mixing bowl whisk together the chili sauce, preserves, brown sugar, teriyaki and vinegar. Whisk until the sugar dissolves. brush over each piece reserving about ¼ cup to use at the end of baking
Bring 2 edges of foil together and fold leaving an air pocket around the chicken. Crimp the edges of the ends to seal.
Place the packets onto a rimmed baking sheet. Bake for 40 minutes.
Carefully open then continue to bake for an additional 5-10 minutes or until the juices run clear from the thickest part of the chicken.
Increase to broil. Bush with remaining sauce. Broil for 3-5 minutes to char.
Rest for 5 minutes then serve.