Grilled Chicken and Potato Foil Packs: The Ultimate Summer Meal

Summer is the perfect time for grilling, and these Grilled Chicken and Potato Foil Packs are a fantastic way to enjoy a complete and delicious meal with minimal cleanup. They’re incredibly versatile, allowing you to customize the ingredients to your liking. Whether you’re camping, having a backyard barbecue, or just looking for a simple weeknight dinner, these foil packs are a guaranteed crowd-pleaser.

## Why You’ll Love Grilled Chicken and Potato Foil Packs

* **Easy Cleanup:** The biggest perk is the no-fuss cleanup. Everything cooks inside the foil, leaving you with virtually no dishes.
* **Customizable:** The recipe is a guideline. Feel free to swap out vegetables, add different herbs and spices, or use your favorite marinade.
* **Complete Meal:** Each foil pack contains a protein (chicken), a starch (potatoes), and vegetables, making it a well-rounded and satisfying meal.
* **Perfect for Outdoors:** These are ideal for camping, picnics, or grilling in your backyard.
* **Delicious:** The foil seals in all the flavors, resulting in tender, juicy chicken and flavorful vegetables.

## Ingredients You’ll Need

Here’s what you’ll need to create these amazing foil packs:

* **Chicken Breasts:** Boneless, skinless chicken breasts are best. You can also use chicken thighs, but adjust the cooking time accordingly. About 1.5 to 2 pounds of chicken is ideal for 4 foil packs.
* **Potatoes:** Yukon Gold or red potatoes are excellent choices. They hold their shape well during cooking and have a naturally creamy texture. About 1.5 to 2 pounds.
* **Vegetables:** The possibilities are endless! Some popular options include:
* Bell Peppers (various colors)
* Onions (yellow or red)
* Zucchini
* Broccoli florets
* Asparagus
* Carrots
* Corn on the cob (cut into smaller pieces)
Use about 2-3 cups of chopped vegetables total.
* **Olive Oil:** To coat the ingredients and prevent sticking.
* **Seasonings:** A combination of herbs and spices will add depth of flavor. Some suggestions include:
* Salt
* Black Pepper
* Garlic Powder
* Onion Powder
* Paprika (smoked or sweet)
* Italian Seasoning
* Dried Herbs (such as rosemary, thyme, or oregano)
* **Optional Add-Ins:**
* Butter or Ghee: A pat of butter in each foil pack adds richness and flavor.
* Cheese: Sprinkle some shredded cheese (cheddar, mozzarella, or Parmesan) over the top during the last few minutes of cooking.
* Lemon slices: Add a bright, citrusy flavor.
* Fresh herbs: Parsley, cilantro, or basil add a fresh touch.

## Equipment You’ll Need

* **Aluminum Foil:** Heavy-duty aluminum foil is recommended to prevent tearing. You’ll need enough to create four large foil packets.
* **Grill:** A gas or charcoal grill will work. You can also bake these in the oven.
* **Knife and Cutting Board:** For chopping the vegetables and chicken.
* **Mixing Bowl:** To toss the ingredients with olive oil and seasonings.

## Step-by-Step Instructions

Follow these detailed instructions to create perfectly grilled chicken and potato foil packs:

### 1. Prepare the Ingredients

* **Chicken:** Cut the chicken breasts into 1-inch cubes. This ensures even cooking and prevents the chicken from drying out.
* **Potatoes:** Wash and chop the potatoes into 1-inch cubes. If using red potatoes or Yukon Gold potatoes, you don’t need to peel them. However, Russet potatoes should be peeled before chopping.
* **Vegetables:** Wash and chop all the vegetables into bite-sized pieces. The size of the pieces should be similar to the potato and chicken cubes for even cooking.

### 2. Season the Ingredients

* In a large mixing bowl, combine the chopped chicken, potatoes, and vegetables.
* Drizzle with olive oil (about 2-3 tablespoons) and toss to coat evenly.
* Add the seasonings: salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning (about 1-2 teaspoons of each, adjust to your taste). You can also add any other herbs or spices you like.
* Toss everything together until the ingredients are well coated with the olive oil and seasonings. Make sure everything is evenly distributed for the best flavor.

### 3. Assemble the Foil Packs

* Tear off four large sheets of heavy-duty aluminum foil (about 12×18 inches each). Using heavy-duty foil is crucial to prevent tearing during cooking. If you only have regular foil, double it up for extra strength.
* Place a portion of the seasoned chicken and vegetable mixture in the center of each foil sheet. Divide the mixture evenly among the four foil packs.
* Optional: Add a pat of butter or a slice of lemon to each foil pack for extra flavor.

### 4. Seal the Foil Packs

* Fold the foil in half over the mixture, bringing the two short ends together.
* Crimp the edges of the foil together tightly, creating a sealed seam. Fold the seam over a couple of times to ensure it’s secure and won’t open during grilling.
* Fold in the two open ends of the foil, creating a completely sealed packet. The goal is to create an airtight seal so that the steam can build up inside and cook the ingredients evenly.

### 5. Grill the Foil Packs

* Preheat your grill to medium heat (about 350-400°F or 175-200°C). If using a charcoal grill, make sure the coals are evenly distributed.
* Place the foil packs directly on the grill grates. Be careful not to overcrowd the grill; leave some space between the foil packs for even cooking.
* Grill for 25-35 minutes, or until the chicken is cooked through and the potatoes are tender. The exact cooking time will depend on the thickness of the chicken and the size of the potato cubes. The internal temperature of the chicken should reach 165°F (74°C).
* Turn the foil packs halfway through the cooking time to ensure even cooking on both sides.

### 6. Check for Doneness

* Carefully open one of the foil packs to check for doneness. Be cautious of the hot steam that will escape when you open the foil.
* Use a meat thermometer to check the internal temperature of the chicken. It should be 165°F (74°C).
* Pierce a potato with a fork to check for tenderness. It should be easily pierced with a fork and not feel hard.
* If the chicken is not fully cooked or the potatoes are not tender, reseal the foil pack and continue grilling for another 5-10 minutes.

### 7. Serve and Enjoy

* Carefully remove the foil packs from the grill using tongs or a spatula. Be careful of the hot steam!
* Let the foil packs rest for a few minutes before opening them. This allows the steam to redistribute and helps to keep the chicken juicy.
* Open the foil packs carefully, being mindful of the hot steam. You can use a knife or scissors to cut open the top of the foil pack.
* Optional: Sprinkle some fresh herbs (such as parsley, cilantro, or basil) over the top for added flavor and visual appeal.
* Serve the grilled chicken and potato foil packs immediately. You can serve them directly from the foil packs or transfer the contents to plates.

## Tips and Variations

* **Marinade the Chicken:** Marinating the chicken before grilling will add extra flavor and tenderness. You can use your favorite marinade or try a simple mixture of olive oil, lemon juice, garlic, and herbs.
* **Add Different Vegetables:** Experiment with different vegetables to find your favorite combination. Some other great options include mushrooms, green beans, and eggplant.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce to the foil packs for a spicy kick.
* **Use Different Proteins:** You can substitute the chicken with other proteins such as sausage, shrimp, or tofu.
* **Bake in the Oven:** If you don’t have a grill, you can bake the foil packs in the oven at 400°F (200°C) for 30-40 minutes, or until the chicken is cooked through and the potatoes are tender.
* **Add Cheese:** Sprinkle shredded cheese over the top of the foil packs during the last few minutes of cooking for a cheesy and delicious meal.
* **Make it a Foil Packet Meal Prep:** Assemble the foil packs ahead of time and store them in the refrigerator until you’re ready to grill. This is a great way to save time on busy weeknights.
* **Use Different Seasonings:** Get creative with your seasonings! Try using Cajun seasoning, taco seasoning, or a blend of your favorite herbs and spices.

## Serving Suggestions

These Grilled Chicken and Potato Foil Packs are a complete meal on their own, but here are some serving suggestions to round out your meal:

* **Salad:** Serve with a fresh garden salad or a Caesar salad.
* **Corn on the Cob:** Grilled corn on the cob is a perfect complement to the foil packs.
* **Coleslaw:** A creamy coleslaw adds a refreshing crunch to the meal.
* **Bread:** Serve with crusty bread or garlic bread for soaking up the delicious juices from the foil packs.
* **Dessert:** Finish off the meal with a scoop of ice cream, a slice of pie, or some grilled fruit.

## Make-Ahead Instructions

These foil packs are great for meal prepping or making ahead of time. Simply assemble the foil packs as directed, but don’t grill them yet. Store them in the refrigerator for up to 24 hours. When you’re ready to grill, simply take them out of the refrigerator and follow the grilling instructions.

## Storage Instructions

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or in a skillet on the stovetop.

## Nutritional Information (Approximate)

(Per foil pack, based on estimated average ingredient amounts):

* Calories: 400-500
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 30-40g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

## Grilled Chicken and Potato Foil Packs Recipe

**Yields:** 4 servings
**Prep time:** 20 minutes
**Cook time:** 25-35 minutes

**Ingredients:**

* 1.5-2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
* 1.5-2 lbs Yukon Gold or red potatoes, cut into 1-inch cubes
* 1 bell pepper (any color), chopped
* 1 onion (yellow or red), chopped
* 1 zucchini, chopped
* 2-3 tbsp olive oil
* 1-2 tsp salt
* 1-2 tsp black pepper
* 1-2 tsp garlic powder
* 1-2 tsp onion powder
* 1-2 tsp paprika (smoked or sweet)
* 1-2 tsp Italian seasoning
* Optional: 4 tbsp butter or ghee, 4 lemon slices, fresh herbs for garnish

**Instructions:**

1. Preheat your grill to medium heat (350-400°F or 175-200°C).
2. In a large mixing bowl, combine the chicken, potatoes, bell pepper, onion, and zucchini.
3. Drizzle with olive oil and toss to coat evenly.
4. Add the salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning. Toss to combine.
5. Tear off four large sheets of heavy-duty aluminum foil (about 12×18 inches each).
6. Place a portion of the chicken and vegetable mixture in the center of each foil sheet.
7. Optional: Add a pat of butter or a slice of lemon to each foil pack.
8. Fold the foil in half over the mixture, bringing the two short ends together.
9. Crimp the edges of the foil together tightly, creating a sealed seam. Fold the seam over a couple of times to ensure it’s secure.
10. Fold in the two open ends of the foil, creating a completely sealed packet.
11. Place the foil packs on the preheated grill.
12. Grill for 25-35 minutes, or until the chicken is cooked through and the potatoes are tender, turning halfway through.
13. Carefully open one of the foil packs to check for doneness. The internal temperature of the chicken should be 165°F (74°C).
14. Remove the foil packs from the grill and let them rest for a few minutes.
15. Open the foil packs carefully, being mindful of the hot steam. Garnish with fresh herbs, if desired.
16. Serve immediately and enjoy!

Enjoy this delicious and easy Grilled Chicken and Potato Foil Packs recipe! It’s the perfect way to enjoy a complete meal with minimal cleanup. Experiment with different vegetables, seasonings, and add-ins to create your own unique version. Happy grilling!