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Barbecued Chicken in Foil

Barbecued Chicken in Foil

Southern Living OCTOBER 2004

  • Yield: Makes 4 servings
  • Prep time:15 Minutes
  • Bake:40 Minutes


  • 8 chicken legs
  • 4 small ears frozen corn, thawed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter, melted
  • 1/2 cup barbecue sauce
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • Toppings: barbecue sauce, shredded Cheddar cheese, chopped green onions


Tear off 4 (18- x 12-inch) sheets of aluminum foil; lightly grease 1 side of each sheet.

Place 2 chicken legs and 1 ear of corn in center on lightly greased side of each foil sheet. Sprinkle evenly with salt and pepper; drizzle corn evenly with butter. Spoon barbecue sauce evenly over chicken; top evenly with beans.

Bring together 2 sides of each foil sheet over ingredients, and double fold with about 1-inch-wide folds. Double fold each end to form a packet, leaving room for heat circulation inside packet. Place packets on a baking sheet.

Bake at 450° for 40 minutes. Carefully open packets to prevent burns from hot steam. Serve with desired toppings.


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Barbecued Chicken in Foil recipe