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Campfire Foil Packs

These campfire meals in foil are easy to prep and keep in the cooler until you're ready to cook over a camp fire. You can use any combination of meat and vegetables that you like. Do not try to use less olive oil or foil, or your dinner will burn. Be careful when opening foil, as steam will have formed inside.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1818.6 kcal

Equipment

  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Large Mixing Bowl Or a large resealable plastic bag for tossing
  • 1 Heavy-duty aluminum foil Crucial for proper cooking and preventing burns
  • 1 Long-handled Tongs For safely handling hot foil packets over coals

Ingredients
  

Main

  • 1 pound skinless boneless chicken breast meat - cubed
  • 2 onions diced
  • 1 8 ounce package sliced fresh mushrooms
  • 1 yellow bell pepper seeded and sliced into strips
  • 1 red bell pepper seeded and sliced into strips
  • 4 cloves garlic sliced
  • 4 small potatoes cubed
  • ΒΌ cup olive oil
  • 1 lemon juiced

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
  • Combine chicken, onion, mushrooms, peppers, garlic, and potatoes in a large bowl or a large resealable plastic bag. Pour in olive oil and lemon juice and toss to coat. Dotdash Meredith Food Studios
  • Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil and roll up the edges tightly. Double wrap each packet with another sheet of foil. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
  • Cook over the preheated coals until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Dotdash Meredith Food Studios

Notes

Ensure all vegetables and chicken are cut to a uniform size to promote even cooking; this is critical for foil packets. When building your packets, double-wrap with heavy-duty foil and seal meticulously to prevent any leaks and to retain moisture, which is key to tender results. A critical pitfall is inadequate coal heat or placing packets directly into flames, which will char them. Aim for a consistent bed of medium-hot coals. For enhanced flavor, consider adding a pinch of smoked paprika, a sprig of fresh rosemary, or a dash of your favorite dry rub to the mixture before sealing. Always check the internal temperature of the chicken with an instant-read thermometer to ensure food safety.