Campfire Grilled Chicken & Veggie Foil Packet Dinner is one of those fun meals to prepare as well as enjoy eating. You can’t beat a one dish dinner!
Campfire dinners are good any time of the year. You can cook them on the grill or in the oven.
We have three different foil pack dinner recipes all of which are quite tasty and easy to prepare. They all use chicken as the meat. See the other two recipes below.
Also See: Chicken Broccoli and Yam Campfire Foil Pack Dinner
Zucchini Red Potatoes and Drumsticks Foil Pack Dinner
The key is to have the chicken done to 165° when the veggies are done also. Using individual pieces of chicken will allow you to achieve this.
How To Lay Out The Foil
Originally I laid out the foil as shown above using three pieces. I do recommend using the name brand of foil as it hold up much better for this cooking process.
Now I only use two pieces of foil and you can see how I lay them out here.
Folding The Foil
There is no secret science as to how to place the food into the foil. I have put the meat on top and on bottom, either way is fine because we are going to cook it until the meat is done regardless.
For this recipe I used seasoned red potatoes which are always good in a foil pack dinner. I tossed them in a large plastic food storage bag with a pack of onion soup mix which adds a delicious flavor to the meal.
This recipe also includes fresh cut up mushrooms, carrots, tomatoes and frozen corn on the cob. Printable recipe below.
Sealing The Foil
It is not necessary to seal the foil tight. Always leave a little vent.
If you plan to bake your foil pack dinners in the oven, place them side by side on a large baking pan.
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Make Foil Pack Meals
- On the grill
- In the oven
They take longer on the grill so plan ahead.
One of the nice things about foil pack dinners is easy clean up. You can eat them from the foil if you like. I prefer mine served on a dinner plate.
There is always juice in the bottom so be careful. Chicken does not brown when cooked in a foil pack but you know it is done by checking with a meat thermometer.
- 2 Chicken Leg quarters
- ¾ cup Baby carrots
- 2 fresh ears Corn, on the cob
- ¾ cup Mushrooms, fresh
- 3 Red potatoes, small
- 1 Roma tomatoes
- 1 Sweet onion
- Lay out two large pieces of aluminum foil across one another like a cross.
- Place the seasoned leg quarters on the foil first.
- Place all the vegetables onto the top on the chicken.
- Season with salt and pepper.
- Pull the foil up to close one side and then the other.
- Be sure to leave a small vent for steam to escape.
- Grill until the chicken is done and vegetables are tender about 35-45 minutes.
- Can be cooked in the oven at 400° for about 35 to 45 minutes.
Shirley Wood
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Diane says
August 7, 2018 at 2:04 amDo you then place the foil packs in a pan to cook in the oven or a cookie sheet?
Shirley Wood says
August 7, 2018 at 6:45 amHi Diane, I use a cookie sheet.
Tammie hobbs says
November 15, 2017 at 1:34 pmCan you cook the campfire meals in the oven ? If so how long
Annette Daniels Hobbs says
February 10, 2018 at 7:47 pmYes! I’ve cooked this in the oven! I brown my chicken on both sides first then place it in the foil and add veggies. I cook it for 45 minutes to an hour on 375.
Shirley Wood says
February 12, 2018 at 10:45 amHi Annette. Oven instructions are included in the recipe. It is not necessary to brown the chicken first.
Barbara says
September 30, 2017 at 7:15 pmI too have had the Cracker Barrel meals this way too but I preferred the beef one. Do you have a recipe for that one? I definately will try this too.
Shirley Wood says
September 30, 2017 at 7:31 pmHi Barbara. We seem to eat more chicken than beef in our home. Please visit our Recipe Entree page for more ideas. Here is the link. Thanks for stopping by! https://intelligentdomestications.com/entrees-sides
Julie says
June 27, 2017 at 6:59 pmHi Shirley, I would love to try this awesome grilling recipe for the summer.
Thanks for sharing it with us at Cooking and Crafting with J&J.
Enjoy the week.
Julie xo
Debbie Wilson says
July 4, 2016 at 9:00 pmWell, I tried my beef kabob camp meal before I looked you up. I left it on a low open fire at our campground for 2 hours. Way to long. At least we ate the top half of or meal. Lol. Ty for sharing. Next time I will check with you 1st.
Laurie says
June 11, 2016 at 11:53 pmShirley, We love a great camping recipe! Thanks for sharing your posts with us at Snickerdoodle Sunday! Pinned to save and to share! Have a great week.
Allyson McDaniel says
June 7, 2016 at 6:53 pmI love to grill but I’m not at home right now, I’ve used these packs in the oven before. Do you know about how long this would need to cook and at what temp, if I used the oven. I want this TONIGHT 🙂 🙂
Lela says
July 14, 2015 at 2:18 pmYum! Foil pack dinners are the best! I’ve never tried chicken in one, it’s usually beef or pork. This is going on my dinner menu asap! Thanks for sharing at Inspiration Thursday!
ProjectPatrol says
July 9, 2015 at 8:54 amWhoa, how come I’ve never added meat to our veggie packets??!! No need to cook them separately! Fantastic!
Dina says
July 11, 2014 at 5:33 pmOh my this looks so good! I pinned it to our Tasty Tuesdays Creative K pinterest board. Thanks for linking up!
Shirley Wood says
July 12, 2014 at 5:41 amThanks for the Pin and thanks for stopping by Dina! Love the Linky!
Chrystal @ YUM eating says
July 8, 2014 at 12:19 pmI love packet meals and find myself collecting more and more of them!
Shirley Wood says
July 8, 2014 at 3:08 pmMe too, Chrystal! They are delicious and easy clean up! You can’t beat those two things at mealtime!
Kathleen Lancaster says
June 9, 2014 at 3:41 pmHi!! This recipe looks AMAZING! One quick question… My kids still prefer the drumstick portion of the chicken. For their packets (2 drumsticks and a thigh each), should the cooking time be adjusted to 30 mins? Or should I put all of the drumsticks and thighs into a larger foil packet? Thanks – I really want to have this ready for my kids tonight after they return from swim practice 🙂
Shirley Wood says
June 9, 2014 at 7:58 pmKathleen, I haven’t tried cooking those particular pieces but I would imagine between 30-40 minutes. Let me know, and I will share that information. Thanks for stopping by and taking the time to comment 🙂
Renee @ Renew Your Space says
May 29, 2014 at 1:16 pmAhhh – you’re making my mouth water, lady! We BBQ a lot in the summertime but I’ve never done the foil pouch. Must try!!
Shirley Wood says
May 30, 2014 at 7:30 amLet me know how you like the foil pouch when you try it Renee! It is easy to cook and easy to clean up, plus what’s not to like about a grilled meal!
Zan says
May 29, 2014 at 12:52 amOh I could just take a bite of this yummy looking dinner. I believe the only place I have seen this type of meal is at the Cracker Barrel Restaurant. I tried it at home in the oven once and really enjoyed it. Thanks for reminding me of this super easy recipe!
Shirley Wood says
May 29, 2014 at 9:29 amThe Cracker Barrel does have some good food, don’t they! They used to have a Shrimp and Grits which we loved. Hope y’all enjoy this meal on the grill!
Kristen from The Road to Domestication says
May 28, 2014 at 1:16 pmI’m such a fan of foil-pack cooking! Almost NO cleanup! I’m gonna make these for my hubby to throw on the grill this weekend, thanks, Shirley!
Shirley Wood says
May 28, 2014 at 2:08 pmIt’s a super easy grill meal, Kristen. Let me know how y’all like it!
Ricki @ The Questionable Homesteader says
May 28, 2014 at 1:05 pmOh how I love summer cooking, and hobo cooking is the best in my opinion. You can package everything into individual servings, eat directly from the foil “baggie” and toss the foil out when you’re done. Not only do you know have to heat up the house, but you cut down on clean up too. Win win for me.
I might have to remove the chicken and double the mushrooms in this recipe but I’m sure to try it sometime this summer. It’s a little rainy out today so I’m welcoming the heat.
I would love if you could share this at The Weekend Social opening tomorrow at 9pm EST
http://thequestionablehomesteader.com/
Shirley Wood says
May 28, 2014 at 2:07 pmThanks Ricki, I will do my best to link up! Thanks for the invitation! I’d double the mushrooms too, Love ’em!
Alli says
May 28, 2014 at 6:51 amI enjoy summer cooking, too. And our gill gets a lot of action in the summertime. It’s just too hot to heat up the kitchen in the south, isn’t it?
And I love hobos – everything cooks in one package and cleanup to so easy. Pinning!
Hope you enjoyed your Memorial Day weekend!
Shirley Wood says
May 28, 2014 at 4:21 pmThanks for the Pin, Alli. We think just alike, whatever it takes to keep the house cool in the south during the summer! Great meals can still happen though!