How to Make Chicken Foil Packets: Best Campfire Recipe

What’s Up, Hungry People!

Life’s been a whirlwind here at the Starving Chef’s abode these past few weeks. House-hunting one minute, buying and packing the next—whew! And let’s not forget the whole website redesign. Yep, you heard it right, I had to move every. single. post. to the new platform by hand. Talk about exhausting! So, naturally, I took a breather and paid my parents a visit back in my hometown. And what’s a visit home without firing up the grill for some homemade deliciousness?

Chicken Foil Packets—The Ultimate Campfire Experience

For the night’s main event, I whipped up chicken foil packets bursting with flavor—peppers, asparagus, garlic, and shallots included. Kept a fire going the entire day, and let my trusty cast iron grill get toasty over the flames for about 2 hours before the real cooking began.

Here’s What You Need

• Boneless, Skinless Chicken Breasts: The protein-packed star of the dish; provides a hearty, filling base.
• Asparagus: Adds a crunchy texture and earthy flavor, plus some green nutrients.
• Bell Peppers: Brings in color and natural sweetness, pairing well with the other savory ingredients.
• Shallots: Offers a milder, sweeter alternative to onions, adding depth to the flavor profile.
• Garlic: Enhances overall taste with its robust, pungent flavor.
• Fresh Parsley: Used for garnish, it brightens up the dish visually and adds a herbal note.
• Lemon: Offers a tangy contrast, cutting through the richness of other ingredients.
• Butter: Contributes to the dish’s richness and helps in cooking the chicken and vegetables.
• Salt & Pepper: Basic seasoning to amplify the natural flavors of all the ingredients.

Tips for Making a Fire to Cook Over

• Safety is key, so make sure it’s far enough from trees or bushes that could catch fire. A good rule of thumb? At least 15 feet away.
• Gathering Supplies: You’ll need some dry leaves, twigs, and larger pieces of wood. Kindling helps get the fire going, and bigger logs will sustain it. Don’t forget the firestarter or newspaper!
• Starting Small: Light your firestarter or balled-up newspaper and place it at the base of your fire pit. Stack small twigs and leaves on top. Light it up and let those flames do their thing.
• Building Up: Once the small stuff is burning well, add larger sticks, then logs, forming a tepee shape. This allows for better airflow, making your fire hotter and more stable.
• Safety Check: Keep a bucket of water nearby. Not just for dousing the fire when you’re done, but also in case things get a little too hot to handle. Literally.
• Temperature Control: You’ll want a fire that’s hot but manageable. Too high, and you’ll burn those packets. Too low, and dinner will take forever. Aim for medium-high heat.
• Ready to Grill: Once your fire is steady and strong, place your cast-iron grill on top. Let it heat up for about 2 hours, and then you’re good to go!

Let’s Cook!

You’re not limited to just peppers here; feel free to mix and match veggies to your heart’s content. But for me, the vivid hues of red, orange, and yellow peppers just make the meal pop! I massaged each chicken breast with a combo of minced shallots and garlic, threw in a pat of butter, and rounded it all out with some asparagus spears.

Wrapping It Up

Here’s a tip: make your foil packet sturdy. Trust me, you don’t want any of that buttery goodness escaping. Double wrap that packet to make sure it’s leak-proof, especially if you plan on flipping it around on the fire.

Time to Turn Up the Heat

Place the chicken as close to those roaring flames as possible. Let it sizzle and cook for around 20 minutes. Then give it a flip and cook for another 20 to 25 minutes. You can take a peak inside the foil every few minutes to check for doneness. Patience is key!

Checking the Temperature

Can’t ignore this part, folks! After about 45 minutes of fire-kissed cooking, grab your trusty thermometer. You’re looking for that magic number—165°F—to ensure your chicken is fully cooked and safe to eat.

Tips for Campfire Cooking

• Foil Wrapping: If your foil packet isn’t sturdy enough, double wrap it to prevent leaks, especially when flipping.
• Vegetable Choices: Feel free to swap out veggies based on your preference; just adjust cooking times as necessary.
• Fire Temperature: Keep an eye on the fire. If it’s too hot, the packets can burn; too low, and they won’t cook evenly.
• Cooking Time: Always use a meat thermometer to ensure the chicken has reached 165°F. Undercooked chicken is a no-go.
• Grill vs. Coals: You can place packets directly on the coals for a more intense smoky flavor, but watch for burns.
• Butter Substitute: If you’re cutting calories, you can replace the butter with olive oil for a lighter touch.
• Make Ahead: Prepare your packets ahead of time for easy cooking, but avoid adding lemon juice until just before grilling to prevent the chicken from getting mushy.
• Serving Suggestions: These packets pair well with various sides; try garlic butter shrimp and succotash as mentioned, or go for a simple salad.
• Leftovers: If you have any leftover chicken, shred it up for salads or tacos for the next meal!

And just like that, you’re ready to tackle the great outdoors—or at least the backyard—with some killer chicken foil packets. From the color-popping veggies to the fire-kissed chicken, this meal is a winner for both the eyes and the taste buds. Remember those handy tips and tricks to make your cooking game even stronger. Now, all that’s left is to fire up that grill and let the feast begin. Dig in, Hungry People!

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