EFK Tested
Erickson Chicken & Vegetable Foil Packs
This is one of our easy complete-meal foil-pack dinners. We cook the chicken with vegetables right in the packet, then open it up and eat. Add rice, potatoes, or corn on the side if you want a bigger meal.
- Yield
- 1 serving per foil packet; scale as needed
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Preheat the grill to medium-high, about 400°F.
- 2. Pat the chicken dry. Cut very thick pieces to an even thickness if needed so they cook evenly.
- 3. Lay out a large piece of heavy-duty foil for each serving. Place the chicken in the center.
- 4. Add the vegetables around the chicken. Zucchini and bell peppers work especially well, but use whatever vegetables your family likes.
- 5. Top the chicken and vegetables with 1–2 tablespoons of cubed butter, or drizzle with olive oil. Season with kosher salt, freshly ground black pepper, and any additional seasoning you want.
- 6. Fold and tightly seal the foil into a packet, leaving a little room inside for steam.
- 7. Place the packets on the preheated grill and cook for 20–25 minutes, turning once if needed for even cooking.
- 8. Check the thickest part of the chicken for doneness before serving. Chicken should reach 165°F internally.
- 9. Carefully open each foil packet away from your face and body because the trapped steam will be very hot.
- 10. Serve straight from the packet as a complete meal, or add potatoes, rice, or corn on the side.
View this recipe on the original EFK website ↗