Chicken, Chorizo, and Vegetable Foil Packets
Zesty campfire foil packets made with chicken, chorizo sausage, and savory veggies. Easy prep and clean-up makes this dinner a camping favorite! Gluten and dairy free.
Equipment
- Aluminum foil (heavy-duty works best)
- Long-handled tongs
- Heat-Resistant Gloves
- Knife and Cutting Board
Ingredients
- 2-3 Large Chicken Breasts (cut into 1" cubes)
- 16 oz Chorizo Sausage (ground or link-style, cut into small cubes)
- 1 lb Baby Red Potatoes (cut into halves or quarters)
- 12 oz Green Beans
- 1 large Red Bell Pepper (cut into thin strips)
- 4 Half-Size Ears of Corn (thawed if frozen)
- 4 Tbsp Butter (or dairy-free butter)
- Salt, Pepper, Garlic, Seasonings to taste (I use cajun or bacon chipotle seasoning for added spice)
Instructions
- For four foil packets, cut eight 24-inch (approx) pieces of aluminum foil.
- Divide all ingredients equally into four servings and place in the center of four pieces of foil.
- Place 1 TBSP butter on top of meat and vegetables in each foil packet.
- Season to taste with salt, pepper, garlic powder, or cajun-style seasonings, if desired.
- Seal each foil packet by bringing the long ends of the foil together and folding them over until the seal is close to the food. Then, fold the sides of the packet and crease them multiple times, creating a completely sealed packet. Use the second piece of foil to wrap the packet again in the opposite direction to keep juices in and campfire ashes out. Repeat this procedure for each of the four packets.
- Place sealed packets on a grill (approx 400 degrees) or over hot coals in a campfire or fire pit. The packets should NOT be directly touching the fire to avoid burning.
- Cook for approximately 40 mins, turning and rotating packets every 10 minutes for even cooking.
- When finished cooking, let foil packets rest for 5-10 mins before opening them, and be cautious of hot steam. Enjoy a delicious campfire dinner and easy clean-up!
Tried this recipe?Let us know how it was!