A prepared meal outdoors should travel well, cook reliably over a campfire or grill, and need little cleanup. These foil packets pair chicken, potatoes, bell pepper, and zucchini with a simple lemon-herb seasoning; assemble them at home, keep them cold, then cook them thoroughly at camp.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 1 lb (450 g) baby potatoes, cut into ½-inch (1.25 cm) pieces
- 1 medium red bell pepper, about 6 oz (170 g), seeded and cut into 1-inch (2.5 cm) pieces
- 1 small zucchini, about 8 oz (225 g), cut into ½-inch (1.25 cm) half-moons
- 1 small red onion, about 5 oz (140 g), cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 tsp (2 g) dried oregano
- ½ tsp (1 g) smoked paprika
- ¾ tsp (4 g) fine salt
- ¼ tsp (0.5 g) ground black pepper
- 2 tbsp (8 g) chopped fresh parsley, for serving (optional)
- 4 heavy-duty foil sheets, each about 18 inches (46 cm) long
Instructions
- Prepare for safe packing. At home, wash and dry the vegetables, cut them, and store them in a clean sealed container. Keep the raw chicken separate in a leakproof container. Pack both in a cooler with plenty of ice or frozen packs; keep the cooler at 40°F (4°C) or colder, and avoid letting raw chicken juices touch ready-to-eat food. Do not assemble the packets hours ahead with raw chicken mixed into the vegetables.
- Make the seasoning. In a small bowl, mix the olive oil, lemon juice, oregano, paprika, salt, and pepper. At the cooking site, combine the chicken and vegetables in a clean bowl, pour over the mixture, and toss until evenly coated. If you do not have a bowl, mix in a clean food-storage bag and discard it afterward.
- Build four packets. Divide the mixture evenly among the foil sheets. Bring the long edges together and fold them down several times, then fold the ends inward to make well-sealed packets with a little space above the food. Use a second foil layer if the sheets are thin or the fire is likely to have hot spots. Keep the packets sealed while cooking so steam can soften the potatoes.
- Cook over steady heat. Set the packets on a grill grate over medium heat or on a bed of glowing coals, not directly in tall flames. Cook for about 30–35 minutes, turning each packet carefully once halfway through with long tongs. Cooking time depends on potato size, packet thickness, and heat; start checking at 30 minutes. If using an open campfire, let the flames die down and use coals for more even heat.
- Check doneness before serving. Move one packet to a heatproof surface and carefully open it away from your face because hot steam will escape. Check the largest chicken pieces with a food thermometer; the USDA FSIS safe minimum for poultry is 165°F (74°C). Check several pieces, and return the packet to the heat if needed. Potatoes should also be easily pierced with a fork. If the chicken is ready before the potatoes, remove cooked chicken pieces with clean tongs, reseal the vegetables, and continue cooking until tender.
- Serve safely. Let packets stand for 2 minutes, then open carefully. Sprinkle with parsley if using. Use clean plates and utensils for the cooked meal, not anything that held raw chicken.
Tips
- Cut potatoes small and evenly. Half-inch pieces cook faster and more consistently than large chunks. If using larger potatoes, cut them to the same size rather than simply extending the cooking time, which can dry out the chicken.
- Use a thermometer, not color alone. Chicken can look done before reaching a safe temperature, and packet heat varies. Carry an instant-read thermometer and check the thickest pieces.
- Keep the cooler cold. Pack raw chicken below ready-to-eat foods in a leakproof container, replenish ice as needed, and limit how long the cooler stays open. Discard perishable food left above 40°F (4°C) for more than 2 hours—or more than 1 hour when the outdoor temperature is above 90°F (32°C).
- Make a vegetarian packet separately. Replace chicken with 1 lb (450 g) drained, rinsed canned chickpeas. They are already cooked, so heat them until steaming; keep their packet separate from raw chicken and use clean utensils.
Serving Suggestions
Serve each packet straight from its foil, or tip the contents into bowls for easier eating. Warm pita or crusty bread is useful for catching the lemony juices. A simple side of sliced cucumber, cherry tomatoes, or sturdy greens adds freshness; keep cold sides in the cooler until serving. Offer lemon wedges, plain yogurt, or a little hot sauce on the side, and provide water or another nonalcoholic drink.
Variations
For a milder flavor, use sweet paprika instead of smoked paprika. Swap the zucchini for green beans or broccoli florets, keeping pieces similar in size so they cook evenly. Boneless chicken breast can replace thighs, but it tends to dry out more easily; cut it into even pieces and remove packets promptly once every piece reaches 165°F (74°C). For a Mediterranean-style version, add ¼ cup (35 g) pitted olives after cooking and finish with chopped parsley. Avoid adding delicate cheese before cooking; sprinkle feta over the hot meal just before serving.
Storage and Reheating
At home, refrigerate cooked leftovers within 2 hours of cooking, or within 1 hour if the outdoor temperature is above 90°F (32°C). Transfer them out of the foil to a shallow, covered container and refrigerate at 40°F (4°C) or colder for 3–4 days. Do not leave cooked packets sitting at room temperature while the meal stretches on; keep food hot at 140°F (60°C) or above, or chill it promptly. For longer storage, freeze leftovers in a freezer-safe container for up to 2–3 months for best quality.
Reheat only the portion you plan to eat. In a covered skillet over medium-low heat, add a tablespoon of water and stir occasionally until steaming throughout; alternatively, use a microwave-safe dish and cover loosely. Check that leftovers reach 165°F (74°C) throughout. Do not reheat food in foil in a microwave, and discard leftovers that have been held outside safe temperature limits.
Frequently Asked Questions
Can I assemble the packets before leaving home?
It is better to pack the raw chicken separately from the vegetables and assemble at the cooking site. This reduces cross-contamination risk and keeps vegetables from sitting in raw chicken juices. Transport everything at 40°F (4°C) or colder.
Can I cook these packets on a gas grill?
Yes. Preheat the grill to medium, place packets on the grate, and turn them once during cooking. Grill heat varies, so begin checking at 30 minutes and use a thermometer to confirm the chicken reaches 165°F (74°C).
How do I know when a campfire is ready?
Wait until the flames have mostly subsided and there is a bed of glowing coals. Place packets on a grate above the coals or at the edge of the fire, where heat is steadier; avoid burying them in ash or setting them in direct flames.
Can I use regular foil instead of heavy-duty foil?
Yes, but make two layers so the packets are less likely to tear when turned. Do not puncture the foil, and use tongs or heat-resistant gloves because packets and escaping steam get very hot.
Can I make this recipe without potatoes?
Yes. Replace them with an equal amount of quick-cooking vegetables such as green beans or small broccoli florets. The packets may finish sooner, so start checking the chicken after about 20 minutes and keep cooking only as needed to reach its safe temperature.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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