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Easy Budget-Friendly Camping Foil Packets Recipe for 4 Perfect Outdoor Meals

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A quick and easy foil packet meal perfect for camping, using simple ingredients to create a warm, wholesome, and satisfying outdoor meal for four.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 medium red potatoes, diced
  • 1 red bell pepper, chopped
  • 1 small zucchini, sliced
  • 1/2 medium yellow onion, thinly sliced
  • 2 tablespoons olive oil (or melted butter)
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried Italian seasoning
  • Salt and black pepper to taste
  • Optional: pinch of crushed red pepper flakes
  • Fresh parsley or cilantro, chopped (for garnish)

Instructions

  1. Prep the ingredients: Dice potatoes into 1/2 inch cubes, chop bell pepper, slice zucchini, thinly slice onion, and cut chicken thighs into 1-inch pieces.
  2. Mix the seasoning: In a large bowl, combine olive oil, minced garlic, smoked paprika, Italian seasoning, salt, pepper, and red pepper flakes if using. Stir well.
  3. Toss everything together: Add chicken and vegetables to the bowl and mix until evenly coated with the seasoning.
  4. Assemble the foil packets: Tear off four 12×12 inch sheets of heavy-duty aluminum foil. Divide the mixture evenly among them, place in center, fold foil over and seal edges tightly leaving space for steam.
  5. Cook the packets: Place packets on grill or campfire grate over medium heat. Cook 20-25 minutes, flipping once halfway through. Alternatively, bake in a 400°F oven for 25-30 minutes until chicken reaches 165°F and potatoes are tender.
  6. Serve and garnish: Carefully open packets, watch for steam, and sprinkle with fresh parsley or cilantro. Serve directly from foil.

Notes

Cut potatoes uniformly to ensure even cooking. Seal foil tightly to trap steam and juices. Double wrap foil if it tears. Use a meat thermometer to ensure chicken is cooked to 165°F. Let packets rest a minute after cooking to settle juices.

Nutrition

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