Chicken Foil Packets | Campfire Recipes
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Life has been super hectic in the Starving Chef’s household over the last several weeks – we were house hunting, then bought a house and started packing for the move; all while I totally redesigned my website and had to manually transfer every. single. post. I’d ever written over to this new platform. I definitely needed a break from all the moves, both in real life and digitally, so I took some time to visit my parents in my hometown. While I visited, we had a nice little fire in their backyard, where I made a whole slew of fun dishes over the open flames.
For the main course of the evening, I decided to go for a healthy-ish chicken packet stuffed with peppers, asparagus, garlic and shallots. I kept a fire burning all day, and preheated a cast iron grill over the fire for about 2 hours prior to actually cooking anything.
You can use any variety of vegetables in your packet, but I opted to keep it colorful with red, orange and yellow peppers. I rubbed each chicken breast with minced shallots and garlic. Then topped everything with a dab of butter and some asparagus.
Be sure to wrap the packet up tightly – I even recommend making a full second layer of foil to ensure none of the butter leaks out and burns while flipping the packets.
Place the chicken as close to the flames as you can for about twenty minutes, then flip the chicken and leave it for another twenty to twenty five minutes.
Here’s my fully loaded fire! It literally smelled so good to walk outside. After letting the chicken bake for about forty five minutes, check each packet with a thermometer. The chicken will be done when it reaches 165 F.
Chicken Foil Packets | Campfire Recipes
Ingredients
- 32 oz boneless, skinless chicken breasts
- 16 oz asparagus
- 3 bell peppers assorted colors, chopped
- 2 shallots minced
- 1 tablespoon garlic minced
- ¼ cup fresh parsley roughly chopped
- 1 lemon juiced
- 6 tablespoons butter
- salt & pepper to taste
Instructions
- Preheat a cast iron grill over an open fire for about 2 hours. Prepare six 10×10 foil sheets.
- Season each chicken breast with salt & pepper then rub with the minced garlic and shallots.
- Place 1/2 cup of chopped peppers onto the center of each foil sheet. Place a breast on top of the peppers followed by one tablespoon of butter per packet. Top each breast with three spears of asparagus.
- Wrap the chicken and vegetables tightly in the foil. Use a second layer of foil as needed. Place each foil packet onto the preheated cast iron grill, or on top of the coals directly.
- Bake the packets for about twenty minutes, then flip over. Check the pouches about twenty to twenty five minutes after flipping with a thermometer – the chicken will be done with the internal temperature reaches 165 F. Serve alongside garlic butter shrimp and succotash. Enjoy!
