Cheesy Grilled Chicken & Peppers
A Great Summer Grilling Dish
I love making these Cheesy Grilled Chicken & Peppers packets for the grill. The ingredients are so simple and fresh. The recipe takes minutes to prep and the best news is, you can eat right out of the packets!
No dishes to wash!
This recipe has all the flavors of Summer. There is a full, printable recipe at the end of this post. They are perfect to prep ahead of time and put on a grill or fire pit to finish cooking. It’s especially great for camping.
What’s Not To Love?
What I love most about this recipe is the crunchy sweet texture of the peppers that you use and the tangy glaze of teriyaki. The grilled pineapple adds another great layer of flavor.
I chose to use boneless skinless chicken thighs for this recipe because I find them to be much juicier when cooked on the grill. This is a recipe that will become a summer favorite. It can be eaten with rice or even just on its own.
If you wanted to change it up you can serve with toasted corn tortillas for a Tex Mex twist. This recipe will feed at least 6 people and you should have some leftovers.
There are a few tricks to grilling with chicken thighs instead of chicken breasts.
Cheesy Grilled Chicken & Peppers Tips & Tricks
When making this Cheesy Grilled Chicken & Peppers dish with chicken thighs, make sure that you trim some of the fat off of the thighs. Pound the chicken thighs out flat so that they are even. This helps the chicken to cook evenly on the grill.
When you have meat cooking on the grill that is not evenly cut, some parts get very well done while other parts remain raw so it is important to flatten them out a little for even cooking. I use a meat pounder/tenderizer tool.
If you do not have one of these tools you can use a can that you have in your pantry. I make sure to place the chicken inside a ziploc bag, cover the bag with a dish towel, and then use the tenderizer. Be sure to use the flat side as you do not want to make holes in your chicken.
The Second Tip and Trick
The second trick is to cut your peppers properly. A lot of people have problems cutting a pepper without having all the seeds get everywhere. Here is how you cut a pepper properly:
- Stand the pepper up, upside down, on the cutting board on its stem.
- You know the seeds and the pith are in the center of your pepper so place your knife just past where you would guess the seeds end and cut the whole side off.
- Repeat this process all around the pepper 2 more times. For the last cut you can turn the pepper on its side and cut the last side off with the bottom of the pepper.
If you would like to see a video demo of this process of cutting peppers you can view it on Instagram.
For this recipe I like to rough chop the peppers. You will be using three peppers in this recipe, red, yellow and orange. I like to have larger chunks, just make sure you have them somewhat evenly cut.
Special Seasonings
Feel free to use whatever salt you like for this recipe. I wanted to add a little spice to my chicken. You can use sea salt and dried red peppers, a simple salt and pepper combination, or whatever seasoning you and your family prefer.
I also chose to use the Gouda cheese for this recipe because I liked the smokiness of it, especially because it is a grilling recipe. I also like the way the Gouda melts.
You can use any cheese slices that you like. Cheddar and pepper jack are also good options.
You do not need much special equipment for this recipe, but you will need:
- a grill
- a meat tenderizer
- tin foil
Such Delicious Flavors
This recipe is such a delicious one. I just love the combination of flavors.
It is sweet, salty and savory with deep Hawaiian and Asian tastes.
The easy clean up is also a bonus. The only “dishes” needed are the foil you cook the chicken in so once you’re done you can either wrap it up and put it in the fridge or toss the empty foil away.
If you are not a fan of chicken thighs you can feel free to use breasts. Just make sure you flatten and trim them as well.
You can also add other veggies to the packets in the final process of cooking. Broccoli and zucchini would be great options for this as well. I hope you enjoy this recipe for Cheesy Chicken & Peppers as much as we do!
Cheesy Grilled Chicken & Peppers
I love making these Cheesy Grilled Chicken & Peppers packets for the grill. The ingredients are so simple and fresh. The recipe take minutes to prep and the best news is, you can eat right out of the packets! No dishes to wash! This recipe has all the flavors of Summer. What I love most about this recipe is the crunchy sweet texture of the peppers that you use and the tangy glaze of teryaki. The grilled pineapple adds another great layer of flavor. I chose to use boneless skinless chicken thighs for this recipe because I find them to be much juicier when cooked on the grill.This is a recipe that will become a Summer favorite, it can be eaten with rice, or even just on its own. If you wanted to change it up you can serve with toasted corn tortillas for a Tex Mex twist. This recipe will feed at least 6 people and you should have some leftovers.
Ingredients
- 2 to 3 lbs of Boneless Skinless Chicken Thighs, trimmed and flattened.
- 1 Can of Pineapple Slices, you will use the Pineapple and the juice.
- 4 Green Onions, Sliced, use both the white and green parts
- 3 Bell Peppers, Orange, Red, Yellow
- 1 Cup of Prepared Teryaki Sace, I use the Lawry’s brand
- Olive Oil
- Seasoned Salt, I use a smoked chili pepper salt, you can use plain salt and pepper as well.
- 1/2 lb of Gouda Cheese, or any cheese of your choice, I like the smokiness of the Gouda.
Instructions
- Trim and flatten your chicken thighs, I then like to put them on a baking pan and rub olive oil into each thigh and season well with the salt and pepper of your choice.Pro Tip, let your chicken sit for a little bit before grilling, do not put chicken on the grill ice cold, this is what makes it stick to the grill.
- Heat your grill up to about 400 degrees, I cook on a gas grill so for those that use charcoal, heat your grill up how you are supposed to.
Place your chicken on the grill and cook on each side for about 6 or 8 minutes. Since you have flattened this chicken it shouldn’t take very long to cook. - When the chicken is fully cooked, remove it from the grill.
Toss your cut peppers with olive oil. - I take 6 sheets of foil and layer two sheets up and make a sort of bowl in the center and pull the sides of the foil up. So I make three of these pouches.
- To each foil pouch I add in this order:
Good Handful of Peppers
2 or 3 Pieces of Cooked Chicken
Small Handful of Green Onions
I pour a couple tablespoons of the pineapple juice over this and a couple table spoons of the teryaki sauce.
I place 2 or 3 slices of cheese on the top then close up the foil packet into sort of a tent trying to make sure I don’t have the cheese touching the foil. - Place your packets on the grill not directly over the flames and cook for about 12 minutes.
Remember, the chicken is cooked so you just want to soften up the peppers a little and melt the cheese. - While this is grilling, place your pineapple slices on the grill and grill each until the have a nice char.
- Carefully remove your packets and open, be careful of steam, add some pineapple slices to each packet.
- Eat and Enjoy!
As always, Happy Eating!
Love, Tipsy
For more great grilling recipes check out these options!
Easy Grilled Chicken & Summer Mashed Potatoes