Campfire Grilled Chicken and Veggie Foil Packet Dinner
Try this Campfire Grilled Chicken and Veggie Foil Packet Dinner recipe, or contribute your own.
Try this Campfire Grilled Chicken and Veggie Foil Packet Dinner recipe, or contribute your own.
- Carbohydrate 20.09725 g
- Cholesterol 46.2033333333333 mg
- Fat 7.0841 g
- Fiber 4.05450004994869 g
- Protein 12.3719 g
- Saturated Fat 1.92994333333333 g
- Serving Size 1 1 Serving (346g)
- Sodium 109.431666666667 mg
- Sugar 16.0427499500513 g
- Trans Fat 0.84142 g
- Calories 190 calories
Step-by-step
- Lay out two large pieces of aluminum foil across one another like a cross.
- Place the seasoned leg quarters on the foil first.
- Place all the vegetables onto the top on the chicken.
- Season with salt and pepper.
- Pull the foil up to close one side and then the other.
- Be sure to leave a small vent for steam to escape.
- Grill until the chicken is done and vegetables are tender about 35-45 minutes.
- Can be cooked in the oven at 400° for about 35 to 45 minutes.
Juicy chicken leg quarters and dense root vegetables emerge from heavy-duty aluminum foil steaming hot, infused with concentrated savory juices and softened by direct heat. Cooking entire meals inside sealed pouches creates efficiency. The primary financial advantage here lies in utilizing bone-in, skin-on leg quarters. These cuts cost substantially less per pound than boneless breasts while providing higher natural fat content to keep the meat moist during extended outdoor cooking. Meal budgets stretch further when utilizing whole cuts that offer high yield without paying for butchering labor.
Success hinges entirely on proper vapor management. Crimp the foil edges tightly to form a complete seal, but remember to leave a small headspace at the top of the packet. Without this tiny steam vent, pressure builds unevenly and risks tearing the metal barrier. Trapped moisture cooks the potatoes and carrots evenly alongside the meat without scorching the bottom surfaces against the grill grates.
Pairing these packets requires minimal extra effort. Serve the contents alongside a sharp, vinegar-based coleslaw or simple green salad dressed with lemon juice and olive oil. The bright acidity cuts through the concentrated richness of the rendered chicken fat and sweet roasted root vegetables. Crusty French bread works well for mopping up the flavorful pan drippings pooled at the bottom of the wrapper.
Adjust cooking times based on heat sources. Maintain a grill temperature around 400 degrees Fahrenheit, or use a conventional oven set to the exact same thermal level for 35 to 45 minutes. Bone-in poultry must reach an internal temperature of 165 degrees Fahrenheit for food safety. Leftover packets can be cooled rapidly and stored in airtight containers inside the refrigerator for up to three days.
