Marinated chicken, green beans, and baby potatoes come together in these easy campfire foil packets. You can pop them over the fire while camping or toss them on the grill at home for a convenient, no-fuss meal that’s ultra satisfying!
Why this recipe works
This marinated chicken and veggie foil packet is a fresh, hot meal on your camping trip that you won’t want to miss out on. Simply toss the ingredients in a sealed foil packet and place on a grill grate over your campfire to cook and you’ll have yourself a homemade dinner in the great outdoors.
It’s easy enough to pack hotdogs and even homemade chili to heat up over the fire while camping, but there’s something about making a fresh meal straight over the bonfire. These campfire foil packets are highly versatile and can be adjusted to suit your cravings while camping.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – You are essentially steaming the food in your foil packet. For this reason, the chicken doesn’t get a lot of color or char like it would over an open fire. Be careful not to overcook the chicken or it will dry out. A longer marination time (i.e., overnight) will help the chicken be even moister.
VEGGIES – We are using baby potatoes and green beans because they pair well with chicken and make a well-balanced meal, however, you can certainly swap the veggies out for broccoli, asparagus, bell peppers, mushrooms, or any other vegetables you prefer. The veggies cook in the juices from the chicken and take on the sweet and salty flavors of the marinade.
MARINADE – Realistically, you can use any marinade you want for these foil packets. We have a whole post dedicated to 5 different chicken marinades for you to choose from if you want to switch it up.
How to Make Campfire Foil Packets
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a medium mixing bowl, whisk together soy sauce, lemon zest, lemon juice, brown sugar, 2 tablespoons olive oil, minced garlic, and smoked paprika to make the marinade.
- Place chicken in the marinade and cover (or place chicken and marinade in a Ziploc bag). Refrigerate for at least 30 minutes, even better if you can marinate overnight.
- Just before assembling the foil packets, toss together baby potatoes, green beans, 2 tablespoons olive oil, 1 tablespoon of chopped parsley, and salt/pepper to taste.
- Tear off four large (18”x18”) sheets of aluminum foil. Fold in half once to form a double layer rectangle.
- Place 1⁄4 of the veggie mixture in the center of the foil. Place one chicken breast over the top of the vegetables. Fold in each side to the center and then fold in the top and bottom to form a secure packet. Repeat for the remaining ingredients to form four foil packets.
- Cook over grill or campfire at 400°F for about 25-30 minutes or until potatoes are fork tender and the chicken registers 165°F internally on an instant read thermometer.
- Season with salt, pepper, and a fresh sprinkle of parsley, if desired.
Frequently Asked Questions & Expert Tips
As every campfire’s heat registers differently, given that you have a nice hot fire, the foil packets should be done between 25-30 minutes but can take longer. I would recommend bringing an instant read thermometer along with you on your camping trip to help gauge the internal temperature of the chicken. When the chicken reaches 165F and the potatoes are fork tender, it’s ready to be taken off the fire.
Yes, absolutely! Toss the foil packets on the grill for 25-30 minutes. The same as above, when the chicken reaches 165F and the potatoes are fork tender, your foil packets are done cooking.
I would recommend mixing up the marinade at home and tossing the chicken and marinade into a gallon size Ziploc before heading out on your camping trip. This will give the chicken ample time to marinade AND you won’t have to carry the ingredients for the marinade on your trip. Packaging everything up into the foil packets may result in a leaky mess, it’s best to prepare all the ingredients and pack them separately in your cooler (potatoes, green beans, and chicken with marinade) then combine them all in the foil packets when you are ready to put them over the fire.
Serving Suggestions
When sealing the foil packets, leave a little room for the steam to escape. Allow the chicken, potatoes, and green beans to cool off for a few minutes before diving in, it will be hot!
More Related Recipes
- S’mores Dip
- Frozen S’mores
- Freezer Breakfast Burritos
- Making Pizza on the Grill
- Stuffed Pepper Meal Prep Boxes
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Campfire Foil Packets
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 Tablespoons soy sauce
- 2 teaspoons lemon zest 1-2 teaspoons, the zest of 1 lemon
- 2 Tablespoon lemon juice the juice from 1 lemon
- 1 Tablespoon brown sugar
- 4 Tablespoons olive oil divided
- 2 teaspoons minced garlic
- ½ teaspoons smoked paprika
- 4 boneless skinless chicken breasts thin sliced
- 1 pound baby potatoes
- ½ pound green beans trimmed
- 1 Tablespoon fresh chopped parsley for garnish
- salt and pepper to taste
Things You’ll Need
Before You Begin
- Leave a little room in the foil packets for the steam to escape.
- You are essentially steaming the food in your foil packet. For this reason, the chicken doesn’t get a lot of color or char like it would over an open fire. Be careful not to overcook the chicken or it will dry out. A longer marination time (i.e., overnight) will also make for moister chicken.
- You can add any of your favorite vegetables to this foil packet. The veggies cook in the juices from the chicken and take on the sweet and salty flavors of the marinade.
- I would recommend mixing up the marinade at home and tossing the chicken and marinade into a gallon size Ziploc before heading out on your camping trip. This will give the chicken ample time to marinade AND you won’t have to carry the ingredients for the marinade on your trip!
Instructions
- In a medium mixing bowl, whisk together soy sauce, lemon zest, lemon juice, brown sugar, 2 tablespoons olive oil, minced garlic, and smoked paprika to make the marinade.
- Place chicken in the marinade and cover (or place chicken and marinade in a Ziploc bag). Refrigerate for at least 30 minutes, even better if you can marinate overnight.
- Just before assembling the foil packets, toss together baby potatoes, green beans, 2 tablespoons olive oil, 1 tablespoon of chopped parsley, and salt/pepper to taste.
- Tear off four large (18”x18”) sheets of aluminum foil. Fold in half once to form a double layer rectangle.
- Place 1⁄4 of the veggie mixture in the center of the foil. Place one chicken breast over the top of the vegetables. Fold in each side to the center and then fold in the top and bottom to form a secure packet. Repeat for the remaining ingredients to form four foil packets.
- Cook over grill or campfire at 400°F for about 25-30 minutes or until potatoes are fork tender and the chicken registers 165°F internal temperature.
- Season with salt, pepper, and a fresh sprinkle of parsley, if desired.
Nutrition
Amanda Davis
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PK says
Good recipe and instructions. Especially with grill temperature, meat temperature and cooking time. Very delicious recipe 😋 Thank you!
Susan Nickel says
It reminds me of my girl and Boy Scout days!! Sure brought back memories but we would put large cabbage leaves next to the foil to help prevent sticking!