Spicy Ranch Chicken Foil Packets Recipe

Spicy Ranch Chicken Foil Packets filled with festive confetti vegetables are perfect for the grill or oven! Perfect for camping or a backyard bbq!

Course Main Course

Cuisine American

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings Servings

Calories 496kcal

Lay sheets of aluminum foil on the counter and mist with cooking spray.
Place 1-2 chicken thighs, side by side, in the center of each piece of aluminum foil.
Sprinkle salt and pepper over the chicken thighs.
Combine dressing and sriracha sauce in a small bowl.
Spoon 1 Tablespoon of dressing over each portion of chicken thighs.
Top each portion of chicken thighs with about ½ cup of vegetables
Drizzle 1 Tablespoon of dressing over the top of the vegetables.
Bring sides of foil up to the center to meet and crimp tightly with a small ½ inch fold.
Crimp sides tightly with a small ½ inch fold, allowing room for air to circulate.

Place foil packets on the grill over medium high heat.
Close lid and cook for about 30 minutes or until chicken is cooked through and vegetables are tender.

Preheat oven to 425 °F.
Place foil packets on a baking sheet and cook for 35 minutes or until cooked through.

Open packets VERY CAREFULLY to avoid burn from the steam. Eat from packet or remove to a plate to enjoy!

Chicken is done when the internal temperature reaches 165 °F. For best results, remove one packet and test with a meat thermometer.
The cook time will vary depending upon the thickness of the chicken. We used chicken thighs which were not very thick.
Chicken can also be cubed to cook faster and it will be easier to eat straight out of the foil packet.
To keep the carb count down, limit starchy vegetables like corn and carrots and use more green vegetables.
Use a marker to label with each person's name if the packets are different!