Easy Camping Food: Foil Packet Recipes

Foil packet recipes are a perfect solution for hassle-free camping meals. These packets not only make cooking a breeze but also offer a healthy way to serve dinner as the food steams inside. Plus, they provide an excellent opportunity to entice kids into eating their veggies.

To ensure successful foil packet cooking, opt for heavy-duty aluminum foil to prevent ripping and burning. Before adding the food, spray the inside of the foil with a cooking spray like Pam to prevent sticking.

When using hard vegetables like potatoes, keep in mind that they may require more time to cook than the other ingredients. It's advisable to cut them into small pieces for quicker and more even cooking. Placing the meat at the bottom of the packet will help ensure that it cooks thoroughly since it usually requires more time.

To determine if a foil packet is done, the best approach is to carefully open it up. Be cautious of the steam when initially unveiling the packet.

There are two main types of foil packets: regular flat packets and tent packets. Tent packets are ideal for vegetables as they allow for extra steam. To create a tent packet, simply crimp the foil closed as usual but leave a few inches of empty space above the food, forming a little tent-like shape.

Foil Packet Recipes

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

Instructions:

1. Preheat the grill to high heat.
2. Tear two squares of heavy-duty aluminum foil, large enough to create two packets.
3. In a bowl, mix together the minced garlic, softened butter, chopped parsley, lemon juice, salt, and red pepper flakes.
4. Add the unpeeled shrimp to the mixture and coat them thoroughly.
5. Place half of the shrimp onto one foil square and the rest on the other.
6. Fold both squares into packets, ensuring they are tightly sealed.
7. Grill the packets over high heat for eight minutes.
8. Carefully open the packets, watching out for steam.
9. Serve the lemon and garlic shrimp. 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

Instructions:

1. Preheat the grill to high heat.
2. Tear off a piece of heavy-duty aluminum foil large enough to accommodate all six chicken wings and be folded into a packet.
3. In a bowl, mix together the vegetable oil and jerk seasoning.
4. Coat the chicken wings with the oil and jerk seasoning mixture.
5. Place the wings on the foil and pour the remaining mixture over them.
6. Wrap the foil loosely to form a tent-like packet, ensuring tight folds to prevent leakage.
7. Place the packet on the grill over high heat.
8. Cook the wings for 25 minutes, turning them only once.
9. Serve the juicy jerk wings topped with cilantro and a lime or lemon wedge.

Grilled Chicken Foil 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

Instructions:

1. Preheat the grill.
2. Wash and dry the boneless chicken breasts.
3. Tear off four large squares of heavy-duty aluminum foil.
4. On each foil square, place 1 teaspoon of softened butter, 1 teaspoon of onion soup mix, and 1/4 teaspoon of paprika.
5. Place an equal amount of quartered chicken breasts on each square.
6. Drizzle the remaining butter and soup mixture over the chicken.
7. Top with equal amounts of cream and drained mushrooms.
8. Wrap the foil tightly to form packets, double creasing the folds to ensure a tight seal.
9. Cook the packets on a hot grill for 45 minutes or until the chicken is fully cooked, turning them every ten minutes.
10. Serve the grilled chicken foil packets. 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

Instructions:

1. Preheat the grill to medium heat.
2. Tear off a large piece of heavy-duty aluminum foil.
3. Peel and cut the potatoes into slices, similar to french fries.
4. In a bowl, coat the potato slices with garlic salt, diced onion, salt, and black pepper.
5. Place the seasoned potato mixture on the foil.
6. Sprinkle a generous amount of grated Parmesan cheese over the potatoes.
7. Dot the potatoes with butter.
8. Wrap the foil tightly around the potatoes to seal the packet.
9. Cook the packet over medium heat, turning it often, until the potatoes are tender.
10. Serve the Parmesan potatoes. Yield: 4 servings.

 

Oriental Chicken Foil 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

Instructions:

1. Preheat the grill.
2. Tear off 4 pieces of heavy-duty aluminum foil, each measuring 18 x 12 inches, and spray them with cooking spray.
3. Place one boneless, skinless chicken breast in the center of each foil square.
4. Top each chicken breast with 1 tablespoon of sweet and sour sauce and 1/4 of the pineapple chunks.
5. Add equal portions of bell pepper strips and onion wedges to each packet.
6. Top with the remaining sweet and sour sauce.
7. Fold the foil over the chicken and vegetables, ensuring that the edges meet evenly.
8. Seal the edges tightly, either by folding again or using another piece of foil, leaving some room for heat expansion.
9. Place the foil packets on the grill over medium heat and cover the grill.
10. Cook the packets for approximately 15 to 20 minutes, rotating them a half turn every 10 minutes.
11. Check if the chicken is cooked by ensuring that its juices run clear.
12. Place the packets on a serving plate and, using a sharp knife, cut an X on top and fold back the cut edges.
13. Place a portion of chow mein noodles on top of each packet 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

Instructions:

1. Preheat the grill to hot.
2. Clean the portobello mushrooms and slice them thick (1/2 inch).
3. Tear off 4 squares of heavy-duty aluminum foil, each measuring 12 x 12 inches.
4. In a bowl, mix together the sliced mushrooms, sage, thyme, rosemary, mint, chopped garlic, and 2 tablespoons of olive oil.
5. Season with salt and pepper.
6. Brush the dull side of each foil square with olive oil.
7. Place equal portions of mushrooms on each foil square.
8. Fold the foil over the mushrooms, sealing them tightly.
9. Place the foil packets on the hot grill and cook for 20 to 25 minutes.
10. The mushrooms should become juicy and tender when done.
11. Serve the grilled mushrooms as a side dish or on top of a juicy steak.

 

Survival 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

Instructions:

1. Preheat the grill to medium heat.
2. Tear off a long sheet of heavy-duty aluminum foil, approximately 20 inches in length.
3. Place the sliced purple onion, sliced green bell pepper, carrot strips, chopped garlic, and snow peas in the center of the foil.
4. Sprinkle the vegetables with basil, salt, and pepper.
5. Drizzle olive oil over the vegetables.
6. Fold the foil over the veggies, creating a "tent" with a few inches of space over the food.
7. Seal the foil packet tightly.
8. Place the veggie packet on the top rack of the grill, cover, and cook for 10 to 15 minutes.
9. Do not turn the packet during cooking.
10. Carefully remove the packet from the grill and place it on a serving plate. Yield: 2 servings.

 

290 Foil Packet Recipes