Grilled herbed chicken & potato foil packs are a fun and simple summer dinner that the whole family will love. They can even be cooked on a camping stove or over a fire!
I get to hand-pick the categories my recipes fall under here on the blog. For example, if I’m making a patriotic fruit salad (which, by the way, is coming your way really soon – woot woot!) then I might categorize it under “side dishes”, “appetizers”, “holiday”, and “salads”. There is even a category just for cuisines so you can find Italian, Mexican, Asian and such.
When I was categorizing this recipe, the grilled herbed chicken & potato foil packs, I was scanning my list of cuisines to choose from and thought of course, AMERICAN – is there anything more American than wrapping your food in a sheet of aluminum foil and grilling it over an open flame??
I grew up on what we called “tin foil dinners”. Being the youngest of nine we didn’t travel much. I just took my twin babies on our first trip requiring in-air time and trust me, it makes sense why you wouldn’t travel very far with nine children. Not to mention the dollar signs associated with such a venture! When you have that many kids, your vacations look a little bit different and that’s okay.
So we went camping. And cabin-ing at my great uncle’s log cabin. Year after year we camped and cabined and I looked forward to those trips all through winter and spring. I couldn’t wait to go fishing and hiking and back-woods exploring, and you better believe I looked forward to my mama’s tin foil dinners. Sometimes on a camping stove, sometimes in the cabin oven, and many-a-time over the open flames of a legitimate rock-ring, wood-crackling fire.
My mom always made ground beef patty dinners with onions, potatoes, and sometimes carrots. I always asked for extra potatoes. There could never be enough potatoes in my tin foil dinner.
These herbed chicken & potato foil packs are loaded with really yummy flavors and are incredibly simple to make. If you’re planning a camping trip, you MUST make these part of your adventure. And if you’re not the camping type (no judgement here, I married one of you not-so-happy-campers), please say you’ll still make these in your backyard on the grill.
Heck, if you’re really anti-outdoorsy, I’ll even support you in baking these babies in the oven right in the safety and cleanliness of your bug-free kitchen.
What people are saying about these Grilled Herbed Chicken & Potato Foil Packs
“I just made this and it was a HUGE hit. I dumped all the packets out into a cookie sheet on a low country boil. My family was fighting over who got the pieces that soaked up the juices at the bottom of the pan. Thanks for the recipe!” – Kathe
“This was FANTASTIC…the whole family loved it! Definitely a keeper!” – Whitney
“The parchment “lined” foil worked perfectly. I butterflied the thick breasts to expedite cooking and the pouches were awesome. Did not turn over the packets and the dinner was delicious!! Many thanks for the recipe.” – Joanne
Grilled Herbed Chicken & Potato Foil Packs
- 6-8 boneless skinless chicken thighs OR 4 boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons oil
- 1 - 1 1/2 pounds potatoes (red or gold potatoes work best in this recipe), thinly sliced (about 2 cups potato slices)
- 1 cup sliced mushrooms
- Stir together seasonings and set aside. Add oil to a bowl along with chicken, potatoes, and mushrooms and toss to coat everything in the oil.
- Lay out 4 12x12 sheets of nonstick foil on a flat surface. Divide chicken, potatoes, and mushrooms between each of the foil sheets. (If using thighs there should be 1-2 per foil sheet, if using breasts there should be 1 per foil sheet) Sprinkle with seasoning mixture.
- Fold foil over the chicken-potato-mushroom mixture and scrunch the ends of the foil together to close off the foil pack.
- Place foil packs on preheated grill and cook for about 10-15 minutes, then flip and cook another 5-7 minutes. Check the chicken for doneness, once cooked through, garnish with fresh herbs if desired (such as thyme, rosemary, or oregano) and serve immediately.