This easy campfire chicken recipe is so good! The great thing about this recipe is that if you have some picky eaters, you can make custom packets.
On Sunday, my little family did something we haven’t done since Miss Add was born…
We packed up and went to a fishing spot that Puddie and I used to go to all the time when we were young pups.
The trip came about after Daddy found out what kind of a fisher-kid our Add is… kicking his fishing butt 15-0!
So while Puddie packed the fishing poles, I packed my traditional fishing gear… the supplies to make campfire chicken, a good book and a jug of iced tea.
Once we arrived, they got down to business…
And a few blissful hours passed then Miss Add started hollerin’ that she was “Starvin'”, so I started chopping veggies for our traditional fishing trip meal… Campfire Chicken… which should technically be called Charcoal Grill Chicken, but it doesn’t have the same ring to it 😉
The great thing about this recipe is that if you have some picky eaters, you can make custom packets… but in our house we have a “you pick” rule for things like this… meaning you pick around what you don’t like… sorry Aunt Lou ;P
I chopped up one large zucchini
1 large green bell pepper- chopped
1 small head of cabbage… you guessed it, chopped. Notice a trend yet?
Red potatoes… 6 or so- quartered.
1 large onion and 6 cloves garlic– again, chopped.
3 ears of corn cut in half
8 oz sliced mushrooms
Then take two large strips of foil and lay them down. You are going to want to make enough room to close it up after you put all the food in. Don’t worry if you misjudge… it isn’t nice to be all judgey anyways now is it 😉 You can always add more foil.
Add 1/2 stick of butter to the foil… sliced into pieces.
Add a pound of chicken tenders (note– 1/2 lb shown here… adjusting recipe because it needed more chicken).
Add potatoes to taste and season well.
NOTE: All veggie amounts added at this point are up to your personal taste. I split my veggies evenly between two packets.
Pile on your veggies and season well again.
Close up foil and add more as needed to make packet water-tight– just make sure to remember which side of the packet the butter and chicken are on.
Place your grate down on the coals and place foil packets chicken side down.
Use extra foil to cover top of grill if it does not have a hood. Grill chicken side down for 20 minutes, flip and cook for 10 more minutes.
Pull the packets from the grill and check the chicken side to make sure chicken is done and veggies are tender.
Ring the dinner bell and watch out as they dig in!
- 1 Stick of Butter
- 2 lbs Chicken Tenders
- 6 Red Potatoes- quartered
- Salt and Pepper to taste
- Chili Powder- optional
- 1 Small Head of Cabbage- chopped
- 1 Onion- chopped
- 6 Cloves Garlic- chopped
- 1 Large Green Bell Pepper- Chopped
- 3 Ears of Corn- Cut in half
- 8 oz Sliced Mushrooms
- 1 Large Zucchini- Chopped
- Split ingredients into two foil packets, layering butter, chicken and potatoes first.
- Season well.
- Add additional veggies and season again.
- Close foil packets and place grate down on coals and cook chicken side down for 20 minutes.
- Flip and cook for additional 10 minutes
- Check chicken to make sure juices run clear and serve.