Ingredients

The following ingredients have 4 Servings
  • 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 or Thai Sweet Chili Sauce
  • 1/3 cup pineapple preserves
  • 3 Tbsp brown sugar
  • 3 Tbsp teriyaki sauce
  • 1 tsp apple cider or rice wine vinegar

Instruction

  • 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 1/4 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.