The campfire foil packet grilled chicken and vegetables recipe is a great dinner to both create and consume. You cannot beat a one-pot meal!
Foil Packet Dinners are great any day of the year. It’s a whole dinner that may be prepared in aluminum foil for quick cleaning. I love preparing this foil packet grilled chicken and vegetables recipe on the grill for a quick evening supper.
We enjoy grilling this foil packet grilled chicken and vegetables recipe outdoors because it takes heat out of the RV. Of course, if you are without a grill or don’t want to cook outdoors, you can always prepare them in the oven.
If you’ll be using these for going camping, heat the coals and lay them on the other side of your campfire, then put the packets on top. You do not want to put your foil packets straight into the flames. Throw a few embers atop the packets to ensure uniform heating. To prevent potatoes from sticking, spray the foil and add ⅓ cup chicken stock to each pack. The temperature is more intense over the coals than in an oven, so it can dry out and cling more.
When preparing the foil packets for camping, be careful to beat the chicken flat. This way, it cooks equally. If you’re going out camping, slice the potatoes a bit thinner. You could even want to attempt scalloping the potatoes to help them bake better. Turn the packet during the course of cooking (20-25 minutes), to ensure equal cooking. Make sure your packets are tightly sealed to prevent juice from leaking out.
Cooking Instructions
- Make a nice bed of coals. Do not try to use less olive oil or foil; otherwise, your recipe will burn.
- Cut a big sheet of tin foil about 12 inches square. Coat the glossy side with olive oil, particularly around the center region where the food will be.
- Cut the potato in half lengthwise and then slice into half moons. Cut carrots into rounds about the same thickness as potato slices. Dice the onion and chop the red pepper into bits. Place the mound in the center of the foil.
- Top with corncobs and chicken parts. Season with dried basil, paprika, chicken spice, garlic powder, and onion powder. Salt and pepper are optional.
- To seal, bring two opposing edges together and fold over to form a crease. Roll the foil down to seal. Roll and seal the opposite ends. Turn the pack over to ensure it does not drip.
- Cook for 15 minutes per side, and longer if required. When opening the foil, be careful since steam will have generated within, which might burn you.
Why I Love This Recipe
Versatile! They can be easily adjusted with your preferred protein and vegetables.
No cleanup! Simple to prepare and simple to clean
Healthy meal! These are a complete dinner, so no sides are needed unless you really want them
Covers the big 3 ! Healthy, affordable, and kid-friendly.
What Are Foil Packets and How Do I Use Them
Foil packet grilled chicken and vegetables recipe are dishes prepared on a campfire or grill packaged in foil and served all at once. You might have tried them previously or seen others camping with food wrapped in tinfoil and thrown on a grill to cook together.
Like a one-pot dinner, all of the ingredients cook altogether within the foil, resulting in a steaming, tender, and wonderful all-in-one dish. Foil packages can be prepared over a campfire, on a grill, or in the oven.
This dish is extremely adjustable, so if someone doesn’t like onions, for instance, you may substitute it with green beans, making it ideal for a group. These are a few typical items found in foil packs.
Chicken
Beef
Pork
Shrimp
Sausage
Potatoes
Peppers
Corn
Green beans
Carrots
How To Make Foil Packets
- Tear out a 16-inch piece of tinfoil.
- Place the meal onto the foil sheet.
- Fold up both long edges of the foil until the ends touch above the meal.
- Double fold both ends, allowing heat circulation inside.
- To close the packet, double fold the two short ends.
Campfire Cooking Tools
Kitchen Twine
Mixing Bowl
Cast Iron Skillet
Grill Grate
Knives
Campfire Cooking Utensils
Campfire Serving Utensils
Campfire Fork or Tongs
Fire Proof Cooking Gloves
Cast Iron Dutch Oven
Foil Paper Non Stick
FAQ For the Foil Packet Grilled Chicken and Vegetables Recipe
Q: What ingredients do I need for the campfire foil packet grilled chicken and vegetables recipe?
A: To make the campfire foil packet grilled chicken and vegetables, you will need chicken breast, assorted vegetables (such as bell peppers, onions, zucchini), olive oil, garlic, salt, pepper, and your favorite seasonings.
Q: How do I prepare the foil packets for grilling over a campfire?
A: Cut four large pieces of heavy-duty aluminum foil. Place the chicken and vegetables in the center of each foil piece. Drizzle with olive oil, add minced garlic, sprinkle with salt, pepper, and seasonings. Seal the foil packets tightly.
Q: How long should I grill the campfire foil packet grilled chicken and vegetables recipe over the campfire?
A: Grill the campfire foil packet grilled chicken and vegetables recipe over a campfire for about 20-25 minutes, turning them occasionally to ensure even cooking. The chicken should reach an internal temperature of 165°F (74°C) when done.
Q: Can I customize the seasonings and vegetables in the campfire foil packet grilled chicken and vegetables recipe?
A: Absolutely! Feel free to experiment with different seasonings such as paprika, cumin, or Italian herbs. You can also swap out vegetables based on your preferences or what’s in season.
Q: Any tips for ensuring the campfire foil packet grilled chicken and vegetables recipe cooks evenly and don’t burn over the campfire?
A: To prevent burning, make sure to double-wrap the campfire foil packet grilled chicken and vegetables recipe or use heavy-duty foil. Additionally, placing a layer of foil-wrapped potatoes under the packets can help regulate the heat and prevent scorching. Keep a close eye on the packets while grilling to adjust the heat as needed.
Other Foil Packet Recipes to Try
Easy Campfire Foil Packet Shrimp Pasta Recipe
Easy Campfire Foil Packet Hawaiian Grilled Chicken and Corn Recipe
Easy Campfire Foil Packet Potatoes and Onions Recipe
Easy Campfire Foil Packet Roasted Chicken and Vegetables Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- Foil Paper Non Stick
Ingredients
- 8 sheet tin foil about 12 inches (30 cm) square
- 8 tsp olive oil
- 8 potato skin on, sliced
- 4 carrot sliced in rounds
- 1/2 cup onion white - chopped
- 1 red pepper chopped
- 4 lb chicken leg and thigh quarters
- 2 ears corn ears corn cut in half
- 1 tsp basil dried
- 1 tsp paprika
- 1 tsp chicken seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt to taste
- 1 tsp pepper to taste
Video
Instructions
- Prepare a good bed of coals. Do not try to use less olive oil or foil or your dinner will burn.
- Cut a large piece of tin foil approximately 12 inches (30 cm) square. Coat shiny side with olive oil especially around center area where food will be.
- Cut potato in half lengthwise and slice into half moons. Slice carrot into rounds about same thickness as potato slices. Dice onion and cut red pepper into chunks. Place in mound in center of foil.
- Top with the corn cobs and chicken quarters. Sprinkle with dried basil, paprika, chicken seasoning, garlic powder, and onion powder. Salt and pepper is optional.
- To seal draw two opposite edges together and fold over to create a crease. Roll foil down to seal. Roll and seal opposite ends. Turn pack over to make sure it doesn't drip.
- Cook 15 minutes per side and longer if necessary. Be careful when opening foil as steam will have formed inside and can burn you.
Nutrition
