CAMPFIRE FOIL PACKS
These are easy to make for camping, my husband loves them! We prepare them at home and then leave them in the cooler until we are ready to cook. You can use any combination of meat and vegetables that you like. Do not try to use less olive oil or foil or your dinner will burn. Be careful when opening foil as steam will have formed inside and can burn you.
Provided by Natural Chef Michelle
Categories Side Dish Vegetables
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
- Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
- Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.
Nutrition Facts : Calories 436.6 calories, Carbohydrate 44.2 g, Cholesterol 65.9 mg, Fat 15.6 g, Fiber 7.4 g, Protein 33.1 g, SaturatedFat 2.4 g, Sodium 92.4 mg, Sugar 6.6 g
CAMPFIRE CHICKEN PACKETS
Cracker Barrel restaurant serves something similar to this dish. This is our at-home version. Bone-in meat works best. The chicken flavors the potatoes & veggies so well.
Provided by thedixongang
Categories One Dish Meal
Time 1h
Yield 1 packet
Number Of Ingredients 7
Steps:
- For each packet, place a 10 inches long piece of aluminum foil on the counter. Spray with nonstick cooking spray.
- Place sliced potato on the foil. Season them with salt & pepper to taste.
- Top with onions, peppers, then the chicken.
- Drizzle a little extra virgin olive oil on top of the chicken. Season chicken with salt & pepper.
- Wrap the aluminum foil up tightly, making sure there are no tears or "leaks". Double wrap the packets in foil if necessary.
- Grill at 400 for 35 minutes, or until done. Or, cook over an open fire.
FOIL-PACKET CHICKEN ENCHILADAS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high. Lay out four 18-inch-long sheets of heavy-duty nonstick foil on a work surface. Brush the foil with the olive oil (this will help the enchiladas get crisp on the bottom). Spread 1 tablespoon enchilada sauce in the center of each sheet.
- Combine the chicken, 1 cup cheese, the refried beans, corn, oregano, 2 tablespoons enchilada sauce, a pinch of salt and a few grinds of pepper in a large bowl.
- Stack the tortillas and wrap them in a damp paper towel. Microwave until warm and pliable, 15 to 30 seconds. Lay out the tortillas on a clean surface. Divide the chicken filling among the tortillas (about 1/4 cup each) and roll up. Place 3 enchiladas seam-side down on each sheet of foil, arranging them on top of the sauce. Spoon 3 more tablespoons enchilada sauce over each trio of enchiladas, then sprinkle evenly with the remaining 1 cup cheese. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
- Grill the foil packets seam-side up until the cheese has melted and the enchiladas are warmed through and crisp on the bottom, about 7 minutes.
- Meanwhile, heat the remaining enchilada sauce in a small saucepan or in the microwave. Carefully open the foil packets and top with the warm enchilada sauce, sour cream and cilantro. Serve with lime wedges.
CAMPFIRE CHICKEN WINGS
Steps:
- Preheat a grill for cooking over medium heat.
- Combine the chicken wings, oil, lime juice, seasoning mix and 2 tablespoons water in a resealable bag and toss well to coat. Spread out a large sheet of aluminum foil, then pour the contents of the bag into the center. Fold the foil over in half to cover and crimp the edges to seal.
- Place the foil packet on the grill and cook for 25 minutes. Open the packet carefully, watching out for steam. Transfer the wings to the grill and cook until marked on both sides, about 2 minutes more per side.
- Arrange the wings on a plate and garnish with the scallions, cilantro and lime wedges.
VELVEETA® EASY CHICKEN CAMPFIRE PACKS
Make these VELVEETA® Easy Chicken Campfire Packs right on your grill at home. They've got just four ingredients but tons of flavor. Plus, the cleanup after you finish these chicken campfire packs is super simple!
Provided by My Food and Family
Categories Recipes
Number Of Ingredients 4
Steps:
- Spray 4 large sheets of heavy-duty foil with cooking spray; top with chicken, Italian seasoning and vegetables. Fold to make 4 packets.
- Grill 15 min. or until chicken is done. Cut slits in foil to release steam before carefully opening packets.
- Top ingredients (still in packets) with VELVEETA. (No need to refold packets to seal.) Grill 5 min. or until VELVEETA is melted.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CAMPFIRE CHICKEN STEW
My family loves these chicken stew packets on camping trips, but they're equally good on our backyard grill. -Florence Kreis, Beach Park, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Grill chicken, covered, over medium heat for 3 minutes on each side. Place two pieces of chicken on each of four double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Divide the potatoes, carrots and green pepper among the packets. Top each with soup, water, salt and pepper. Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 20-25 minutes on each side or until chicken juices run clear. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 606 calories, Fat 29g fat (8g saturated fat), Cholesterol 156mg cholesterol, Sodium 976mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 52g protein.
THE BOY SCOUTS CAMPFIRE QUESADILLA
Provided by BSCA Troop 19
Categories Chicken Kid-Friendly Dinner Lunch Summer Grill/Barbecue Healthy Tortillas Monterey Jack Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 4
Number Of Ingredients 6
Steps:
- Cut 8 (12x16") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 4 stacks.
- Place a flour tortilla in the center of each foil stack. Dividing evenly, top one half of each tortilla with chicken and cheese and season with salt and pepper. Fold tortillas in half, then bring edges of foil together to enclose the quesadillas and crimp edges to seal.
- Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.
- Place foil packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 packet from heat and check if cheese is melted. If necessary, return pack to coals and continue to cook, 5-10 minutes more. Serve with hot sauce, if desired.
CHICKEN PACKETS
These yummy chicken packets are quick and easy to make and can be frozen ahead of time! I found this somewhere online, but can't remember where. Cooking time does not include time to cook the chicken beforehand.
Provided by Mom2 T
Categories Lunch/Snacks
Time 30m
Yield 8 packets, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix chicken, cream cheese, chives, and milk in a medium bowl to make filling.
- *IF FREEZING* Store in a 1 quart freezer bag.
- Put bread crumbs in another 1 quart bag & attach to bag of chicken and freeze.
- To use now: unroll both packages of crescent rolls & seal diagonal perforation to make 8 rectangular pieces total.
- Place about 1/4 C of chicken mixture into center of each rectangle.
- Fold dough over the filling & pinch the edges to seal tightly.
- Dip each packet in melted margarine & coat with crumbs.
- Bake at 350 for 20 minutes or until golden brown.
COPYCAT CAMPFIRE CHICKEN RECIPE BY TASTY
Here's what you need: paprika, onion powder, salt, garlic powder, dried rosemary, black pepper, dried oregano, whole chicken, carrots, red skin potatoes, corn, olive oil, butter, fresh thyme
Provided by Rie McClenny
Categories Dinner
Yield 2 servings
Number Of Ingredients 14
Steps:
- Combine paprika, onion powder, salt, garlic powder, rosemary, pepper, and oregano in a small bowl and mix well. Reserve 1 tablespoon of the spice mix and set aside.
- In a large ziplock bag, place the quartered chicken and spice mix. Marinate for 1 hour or overnight.
- Preheat the oven to 400˚F (200˚C).
- Add the carrots, potatoes, and corn to a bowl and drizzle with oil and remaining 1 tablespoon of spice mix and toss until thoroughly coated.
- Heat a large pan with oil over high heat. Add the chicken pieces and cook until golden brown on both side. Set aside.
- Place the chicken and veggies on a sheet of aluminium foil. Top with butter and thyme. Fold the foil over the chicken and vegetables and cinch the edge so that no air can escape.
- Bake for 45 minutes, or chicken is completely cooked.
- Enjoy!
Nutrition Facts : Calories 1481 calories, Carbohydrate 69 grams, Fat 89 grams, Fiber 10 grams, Protein 93 grams, Sugar 7 grams
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