Foil Packet Recipes - Easy Camping Recipes




Foil packets are easy camping food. The food actually steams in the packet, making for a healthy way to serve dinner. And it's a great way to get kids to eat their veggies.

Be sure to use heavy duty aluminum foil so the foil doesn't rip and the dinner doesn't burn. Use a cooking spray like Pam to spray the inside of the foil before adding the food so the food doesn't stick.


Hard vegetables like potatoes can take longer to cook than the rest of the packet, so cut them into small pieces. Placing the meat on the bottom of the packet will help ensure that it cooks well as it is another item that will take longer to cook. I alway put the meat on the bottom, then potatoes on top of the meat, if pototoes are used.

The best way to check if a packet is done is to open it up. Be careful of the steam when first opening the foil packet.

2 main types of foil packets are regular flat packets and tent packets. The tent packets allow for extra steam and so are used more for vegetables. To make a tent packet, just crimp the foil closed as normal but leave a few inches of empty space above the food, creating a little tent.

foil packet
Lemon and Garlic Shrimp

1 lb. large shrimp, unpeeled
6 garlic cloves, finely minced
1/4 cup butter, softened
1 cup parsley, chopped
Salt and pepper
Juice from 1 lemon
1/8 teaspoon red pepper flakes, heaping
Heavy duty aluminum foil

Tear of 2 squares of foil, enough to make 2 packets. Mix together all of the above ingredients, except the shrimp. Add the shrimp and coat thoroughly. Place half of the shrimp onto one foil square and the rest on the other; fold both into packets. Grill over high heat for eight minutes. Yield: 2 servings.


Juicy Jerk Wings

6 chicken wings, split
1 tablespoon vegetable oil
3 tablespoons jerk seasoning
Cilantro
Lime or lemon wedges
Heavy duty aluminum foil

Tear off a piece of foil large enough to accommodate all six wings and be folded into a packet. Mix together oil and jerk seasoning and coat wings with mixture. Place the wings on a large section of foil and pour mixture over them. Wrap loosely to form a tent packet (fold seams tightly). Place on grill over high heat. Cook for 25 minutes turning only once. Serve wings topped with cilantro and a lime or lemon wedge.


Grilled Chicken Packets

6 boneless chicken breasts, quartered
1 package onion soup mix
4 tablespoons butter, softened
1 teaspoon paprika
1 can mushrooms (4 oz.), drained
1/2 cup cream
Heavy duty aluminum foil

Preheat grill. Wash and dry chicken breast. Tear off four large squares of foil. Place the following on each foil square: 1 teaspoon softened butter, 1 teaspoon onion soup mix and 1/4 teaspoon paprika. Place equal amounts of chicken on all four squares. Drizzle remaining butter and soup over chicken. Top with equal amounts of cream and mushrooms. Wrap foil to form a packet and tightly double crease the folds. Cook on a hot grill for 45 minutes or until chicken is done. Turn packets every ten minutes. Yield: 4 servings.


Parmesan Potatoes

4 large potatoes
1 onion, diced
4 tablespoons butter
1 teaspoon garlic salt
1 teaspoon salt
1/4 teaspoon black pepper
Parmesan cheese, grated
Heavy duty aluminum foil

Preheat grill to medium heat. Tear off a large piece of foil. Peel and cut potatoes into slices (french fry style), then coat with garlic salt, diced onion, salt and black pepper. Place potato mixture on foil and sprinkle a generous amount of Parmesan cheese and place dots of butter on top. Wrap foil around potatoes sealing tightly. Cook over medium heat, turning packet often. Yield: 4 servings.



Oriental Chicken Packets

4 chicken breast, boneless and skinless
1/2 cup sweet and sour sauce
1 can pineapple chunks, 8 oz.
1/2 bell pepper, cut into thin strips
1/4 onion, cut into wedges
1/2 cup chow mein noodles
Heavy duty aluminum foil

Preheat grill. Tear off 4 pieces (18 x 12 inches) of heavy-duty aluminum foil and spray with cooking spray. Place one chicken breastin the center of each foil square and top with a single tablespoon of the sweet and sour sauce and 1/4 of the pineapple chunks. Add equal portions of pepper slices and onion wedges. Top off with the remaining sweet and sour sauce.

Fold the foil over veggies and chicken, make sure the edges meet evenly. Seal the edges tightly, then fold again or use another piece of foil. Allow some room for heat expansion.

Place the foil packets on grill over medium heat then cover grill. Let cook approximately 15 to 20 minutes, rotate packets a half turn every 10 minutes. Juice of chicken should be clear when done. Place packets on serving plate and with a sharp knife cut an X on top, then fold back the cut edges. Place a portion of noodles on top and serve. Yield: 4 servings.



Best Grilled Mushrooms

1 lb. portobello mushrooms
2 tablespoons sage
2 tablespoons thyme, fresh
2 tablespoons rosemary
1 tablespoon mint
3 cloves of garlic, thinly chopped
3 tablespoons olive oil, extra virgin
Salt and pepper, to taste
Heavy duty aluminum foil

Preheat the grill to hot. Clean mushrooms and slice thick (1/2 inch). Tear off 4 heavy duty aluminum foil squares measuring 12 x 12 inches. Mix together the sliced mushrooms, herbs, garlic, 2 tablespoons olive oil and salt and pepper; blend well. Brush the dull side of the foil with olive oil. Place equal portions of mushrooms on each foil square. Fold foil over mushrooms, sealing tightly, place on hot grill for 20 to 25 minutes. Mushrooms should be juicy and tender when done. Great as a side dish or served on top of a juicy steak.


Foil Packet Veggies

1 purple onion, sliced
1 green bell pepper, sliced
3 carrots, cut into strips
1 clove of garlic, chopped
1 cup snow peas
2 1/2 tablespoons olive oil
1 teaspoon basil
Salt and pepper to taste
Heavy duty aluminum foil

Preheat grill to medium heat. Tear off a long sheet of foil, about 20 inches. Place vegetables in the center of foil and sprinkle with basil, garlic, salt and pepper. Drizzle oil over all.

Fold the foil over the veggies, leaving a "tent" of a few inches of space over the food. Seal tightly. Place the veggie packet on the top rack of your grill, cover and cook 10 to 15 minutes. Do not turn the packet. Carefully remove packet from the grill and place on serving plate. Yield: 2 servings.


Sweet Potato Grillers

2 sweet potatoes
1 yellow bell pepper
2 tablespoons butter, melted
1 tablespoon honey
1/2 teaspoon seasoned salt
1 tablespoon fresh chives, chopped
Heavy duty aluminum foil

Preheat grill. Peel sweet potatoes and cut into 1-inch pieces. Tear off a square of foil 18 x 18 inches and spray with cooking spray. Combine honey, butter and seasoned salt; drizzle over potatoes, mix well. Place potatoes on to the center of the foil square.

Fold the foil over the potatoes to make a loose packet. Seal edges tightly, then fold again. Leave some space between the potatoes and the foil for circulation and expansion. Place packet on grill and grill covered over medium heat for 15 to 20 minutes. Potatoes should be tender. Remove from grill and dust potatoes with chives and serve. Yield: 2 servings.


Delicious Grilled Salmon

1 1/2 lbs. salmon fillets
2 tablespoons olive oil
Salt and pepper to taste
1 medium lemon, cut into 12 slices
2 tablespoons fresh parsley, finely chopped
Heavy duty aluminum foil

Preheat grill. Skin salmon and cut into four sections. Tear off four sheets of foil measuring 18 x 12 inches each. Put a piece of salmon on the center of each of the foil squares. Brush both sides of salmon with olive oil. Sprinkle salt and pepper over each. Top with three lemon slices that are overlapping each other.

Bring edges of foil up and fold together tightly, fold twice. Allow air space for circulation and expansion. Place on a medium/low heated grill for 13 to 16 minutes. Rotate the packets a half turn every 7 minutes. Salmon should flake easily with fork when done. Sprinkle salmon with fresh parsley and serve. Yield: 4 servings.


Veggie Burger Packets

2 cups mushrooms, cut in half
1 cup green beans
1/2 red bell pepper, cut into strips
1 onion, cut into wedges
1/2 cup honey mustard barbecue sauce
4 frozen vegetarian burger patties
Heavy duty aluminum foil

Preheat grill. Tear off four sheets of foil measuring 18 x 12 inches each, spray with cooking spray. Combine mushrooms, bell pepper, green beans, onion wedges and honey mustard barbecue sauce. Place equal portions of mushroom mixture on each foil square. Place a burger pattie on top of mushrooms. Pull foil up and match edges, fold tightly and fold again. Place packets on grill and grill 4 inches from medium heat for 20 to 25 minutes. Yield: 4 servings.

There are additional foil packet recipes on the chicken recipes page.




Foil Packet Camping Recipes

100 Easy Camping Recipes



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