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Freshly cooked foil pack chicken and vegetables garnished with herbs on a camping table

Foil Pack Chicken and Veggies

Feast Camp
Foil Pack Chicken and Veggies is an easy, flavorful camping recipe with marinated chicken and fresh vegetables, cooked to perfection in foil
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Equipment

  • Heavy-duty aluminum foil
  • Tongs
  • Knife and cutting board
  • Mixing bowl
  • Cooler with ice packs
  • Campfire or grill
  • Heat-resistant gloves (optional)

Ingredients
  

Protein

  • 4 boneless skinless chicken breasts or thighs

Vegetables

  • 2 zucchinis sliced into half-moons
  • 2 bell peppers red, yellow, or green, diced
  • 1 cup cherry tomatoes whole or halved
  • 1 small red onion cut into wedges

Seasonings and Marinade

  • 3 tablespoons olive oil
  • 2 garlic cloves minced
  • 1 tablespoon lemon juice optional
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Optional Add-Ons

  • Grated Parmesan or crumbled feta cheese
  • Fresh herbs like parsley or cilantro
  • Pre-cooked potatoes or sweet potatoes

Instructions
 

Step 1: Prep Your Ingredients

  • Combine olive oil, garlic, lemon juice, paprika, Italian seasoning, salt, and pepper in a mixing bowl.
  • Add the chicken and coat evenly. Let it marinate for 30 minutes or up to 12 hours in a cooler.
  • Slice zucchinis, dice bell peppers, halve cherry tomatoes, and cut onions into wedges.

Step 2: Assemble the Foil Packs

  • Tear large sheets of heavy-duty foil and double-layer them for durability.
  • Place one chicken breast or thigh in the center of each foil sheet.
  • Add an equal portion of vegetables around the chicken.
  • Drizzle any remaining marinade over the vegetables.
  • Fold the foil tightly, leaving a small pocket of air for steam to circulate.

Step 3: Cook the Foil Packs

  • Campfire Method: Place packets on glowing coals or a grate. Cook for 20–30 minutes, turning halfway.
  • Grill Method: Preheat the grill to medium-high. Cook packets for 20–25 minutes, flipping once.

Step 4: Check for Doneness

  • Carefully open a packet to avoid steam burns.
  • Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).

Step 5: Serve

  • Garnish with Parmesan, feta, or fresh herbs as desired.
  • Serve directly from the foil for a rustic, no-mess experience.