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Campfire Foil Packets with Chicken and Potatoes | Easy Outdoor Recipe
Outdoor

Campfire Foil Packets with Chicken and Potatoes | Easy Outdoor Recipe

Campfire foil packets with chicken and potatoes are the easiest way to make a filling outdoor meal with almost no cleanup. Chicken and thinly sliced potatoes steam in their own juices inside sealed foil over embers – ready in about 45 minutes from foil to plate.

OutdoorCampingFamily TimeSummerSpringAutumn
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Rate:
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55 min total
4 servings
Very Easy

Ingredients

servings
Units

  • Foil packets

    • 1.1 lb Chicken breast
    • 1.8 lb Potatoes
    • 2.6 oz Butter
    • 2 tsp Paprika
    • 1 tsp Salt

  • For serving

    • 1 bundt Fresh parsley
    • 4 stk Aluminum foil

Equipment for this recipe

  • Morsø Tuscan Plancha er en massiv stegeplade i støbejern, der giver jævn varme og flot stegeskorpe – perfekt til grill, gas eller mad over bål. Den egner sig særligt godt til grøntsager, fisk og smashburgers, hvor du vil have fuld kontakt med varmen. Støbejernet holder godt på varmen og giver en stabil tilberedning, også når temperaturen svinger udendørs. En solid løsning til dig, der vil løfte madlavningen udenfor og have mere kontrol end med en almindelig grillrist.

    → See Morsø Tuscan Plancha stegeplade – se den hos KitchenOne.dk here

Instructions

  1. 1

    Cut the chicken and potatoes

    1. Prepare the ingredients.
    2. Cut the chicken into even, not-too-thick pieces. Peel the potatoes and slice them max. ½ cm thick — otherwise the potatoes stay raw when the chicken is done.
    10 min
    KnifeCutting Board
  2. 2

    Wrap in foil

    1. Assemble the foil packets.
    2. Divide the chicken and potatoes across 4 sheets of aluminum foil. Place small cubes of butter on top. Sprinkle with paprika and salt. Seal the foil tightly so each packet is completely closed.
    10 min
  3. 3

    Cook over the campfire

    1. Cook.
    2. Place the foil packets on a grate or flat stones over steady embers — not flames. Turn every 5–7 minutes. Cook about 30–35 minutes, until the potatoes are tender and the chicken is cooked through (at least 75 °C in the center).
    35 min
    Embers (not flames)
    Grill
  4. 4

    Serve

    1. Serve.
    2. Open the packets carefully. Sprinkle with fresh parsley and serve immediately.
    3 min

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Details

Nutrition

Calories

480kcal

Protein

36g

Fat

22g

Carbs

32g

Serving Size

400g

Dietary

Allergens

Mælk

Serving

Suggestions

  • • Main course after a hike – no side dish needed.
  • • Pair with campfire bread or a green salad from the cooler.
  • • Perfect for scouts, backyard bonfires and fall outings.

Drink Pairings

  • • Alkoholfrei: Hot cocoa or juice for kids
  • • Beer: Light lager for the summer fire (adults)

Side Pairings

  • • Bread on a stick
  • • Green salad with dressing

Dessert Pairings

  • • Marshmallows over the fire
  • • Fruit

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 4°C
  • • Method: Store unopened packets in the refrigerator for up to 1 day before cooking over the fire.

Reheating

  • • oven: Reheat the opened foil packet at 175°C for 15–18 minutes. (175°C)

Tips

Preparation

  • • Use a double layer of aluminum foil or heavy-duty grill foil – thin foil can tear over embers.
  • • Slice potatoes no thicker than ¼ inch so they cook through while the chicken finishes.
  • • Place butter cubes between the layers – it adds moisture and helps the potatoes become tender.
  • • Wrap each portion separately so you can turn and remove them one at a time.
  • • Prep at home in foil and keep in the fridge — then you only need to light the fire on site.

Cooking

  • • Cook over embers – not flames. Flames burn the foil without cooking the filling properly.
  • • Turn the packets every 5–7 minutes for even heat.
  • • Check the chicken with a thermometer (at least 165 °F / 75 °C in the center).
  • • Place the packets on a grate or flat stones — directly in the ashes gives uneven heat.
  • • Avoid wrapping too tightly with no air — the packet should be closed, but not pressed completely flat.

Serving

  • • Open carefully – steam will escape. Finish with fresh parsley or scallions.
  • • Serve with ketchup, sour cream or chili mayo for kids.
  • • Leftovers work the next day — reheat the packet in the oven at 175°C for 15 minutes.

Variations

Flavor

  • Mediterranean: add cherry tomatoes, olives and thyme.
  • BBQ: season with paprika, onion powder and a little smoked paprika.
  • Lemon chicken: tuck lemon slices between chicken and potatoes.

Presentation

  • Serve in the opened foil on a plate — less washing up outdoors.
  • Campfire buffet: put the packets on a table and let guests open their own.

Cultural

  • Foil packets vs. skillet on a Trangia: foil means less washing up and works better for a crowd over a fire.
  • People also ask: many look for chicken foil packets without a sweet marinade — this recipe stays mild and gentle.

Health

  • Lighter: use skinless chicken breast and trim visible fat.
  • More vegetables: add zucchini, bell pepper and mushrooms to the packet.
  • Salmon version: see our campfire salmon in foil — same technique, shorter time.

Method

  • Campfire over embers: classic method as in the recipe.
  • Grill: place packets on the grill grate with the lid on – about 30–35 minutes.
  • Oven at home: 400 °F (200 °C) for 35–40 minutes – great for a test run before the trip.

Toppings

  • Fresh parsley, dill or chives
  • Shredded cheese in the last 5 minutes (open foil carefully)
  • Sour cream or garlic yogurt

Author

C

Camilla

NordMads outdoor-opskrifter er testet på rigtige bål – ikke kun på gasblus. Foliepakker med kylling er en af de mest efterspurgte retter, når familien skal have varm mad udenfor.

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Comments

Author

C

Camilla

NordMads outdoor-opskrifter er testet på rigtige bål – ikke kun på gasblus. Foliepakker med kylling er en af de mest efterspurgte retter, når familien skal have varm mad udenfor.