Campfire Chicken Foil Packets
These foil packs make outdoor cooking fun and easy. With a sweet and savory marinade, tender chicken and melty cheese, this is a campfire dinner everyone will remember.
Servings: 4
Ingredients
- 1 ½ Pounds chicken breasts boneless and skinless
- ½ Cup honey
- ⅓ Cup BBQ sauce
- ¼ Cup soy sauce
- 1 Teaspoon salt
- 1 Teaspoon smoked paprika
- 1 Teaspoon garlic powder
- ½ Teaspoon black pepper freshly ground
- 2 bell peppers in 1-inch pieces, any color
- 1 yellow onion chopped
- ½ Cup bacon bits
- 1 ⅓ Cups Colby Jack cheese shredded, optional
Instructions
Prepare and Marinate the Chicken
- Pat dry the chicken breasts with a paper towel. Trim all excess fat from the breasts.
- Cut the chicken into bite sized pieces, keeping in mind the size of the chicken will impact the cooking time. Set aside.
- To a Ziploc bag or container, add the honey, BBQ sauce, soy sauce, salt, smoked paprika, garlic powder, and black pepper. Mix well.
- Add the chopped bell peppers, onion and bacon bits, and mix well.
- Add the cut chicken breasts, and mix well so all ingredients are well coated with the marinade. If using a Ziploc bag, squeeze the air out and place it in a dish.
- Refrigerate the chicken for at least 1 hour, but for more flavor and tenderness, overnight or for a maximum of 48 hours.
Prepare the Foil Packs
- Cut 4 pieces of aluminum foil, 24 x 18 inches. Fold in half so you have 2 layers, in case of a leak.
- Fire up the BBQ or campfire. You want to get it to 350 to 375°F.
- Divide the chicken mixture equally between all 4 foil sheets. Discard the remaining marinade.
- Fold each foil to make a packet. Make sure they’re tightly closed so no steam can escape.
Cook the Foil Packs
- Place the foil packs on the grill. Cook for 6 minutes, rotating and moving them occasionally. This is so if you have a hot spot, they will cook more evenly.
- Cook for another 6 to 8 minutes or until the chicken is 165°F in the thickest part.
Add the Cheese
- *Omit this step if not using cheese.*Once the chicken is cooked through, open the foil packs and sprinkle in the shredded cheese. Place back on the griddle, still open, and put the lid down.
- Cook for another 3 minutes or until the cheese is melted to your liking. If your grill doesn’t have a lid, simply close the foil packs back up, making sure to leave some room so the cheese melts on the chicken and not over the foil.
- Serve immediately.
Notes
Use heavy-duty foil: This helps prevent tearing and leaking.
Cut ingredients evenly: Ensures everything cooks at the same rate.
Preheat your grill: Helps achieve proper cooking temperature right away.
Let it rest before opening: This keeps the steam in and finishes the cook.
Don’t overstuff the foil: Overfilling can prevent even cooking and sealing.
Cut ingredients evenly: Ensures everything cooks at the same rate.
Preheat your grill: Helps achieve proper cooking temperature right away.
Let it rest before opening: This keeps the steam in and finishes the cook.
Don’t overstuff the foil: Overfilling can prevent even cooking and sealing.
Nutrition
Calories: 577kcal | Carbohydrates: 54g | Protein: 50g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 151mg | Sodium: 2106mg | Potassium: 983mg | Fiber: 2g | Sugar: 47g | Vitamin A: 2653IU | Vitamin C: 81mg | Calcium: 337mg | Iron: 2mg
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