Name: Mediterranean Chicken Campfire Foil Packets
Prep time: 15 min
Cook time: 25 min
Ingredients: 1/2 cup olive oil; 1 lemon juiced; 4 cloves garlic (minced); 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp pepper; 4 boneless, skinless chicken thighs; 1 small red onion; 1 orange or yellow bell pepper; 1 cup grape tomatoes; 1 medium zucchini; 1/2 cup feta cheese; 1/3 cup parsley (chopped); 1/4 cup kalamata olives (diced)

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A delicious and healthy foil packet dinner filled with chicken, vegetables and Greek flavors. Best of all, it cooks right over the campfire!

Foil packets dinner are one of my favorite ways to cook over the campfire, because they require no special cooking equipment and no clean up!

greek chicken foil packet on campfire with zucchini, tomatoes, olives, peppers, feta

I do have a few problems with many campfire foil dinners, though. First, it’s hard to get an even cook on everything inside. And second, most recipes that I’ve tried seem to lack flavor.

I’m out to change this bad rap with this chicken Mediterranean foil packet recipe. It’s full of flavor and the vegetables cook nicely with the time needed to cook the boneless skinless chicken thighs.

Tricks for the Best Foil Packet Meals

Due to the high temperatures when cooking over the campfire, it’s important to use heavy duty foil to prevent burning.

Additionally, double-wrapping the foil packets helps to create a tight seal which improves the steaming process. Plus, you won’t lose any of the cooking juices when flipping if it’s double-wrapped.

How to wrap foil packets dinners

Lay a sheet of heavy duty aluminum foil flat. Add the ingredients to the center of the foil, in a rectangle shape. (It doesn’t matter which side, shiny or dull, faces out!)
Pull both long sides over the food, toward the center. Fold the edges over each other twice for a tight seam.
Fold both ends in and roll up towards the center of the packet.
This creates the first layer of your foil packet.
Place the packet, seam side down, onto a second sheet of foil.
Wrap this packet in the same way as the first layer.

How to cook foil packets on the campfire

Cooking over the campfire is also a tad bit unpredictable. The temperature of a campfire can varying significantly, and the placement of the grate and foil packets affects this as well.

I recommend using a cooking grate when cooking foil packets over the fire. This helps to prevent burning and gives the food time to also cook through steaming.

You can also place foil packets directly on top of hot campfire coals after the fired has died down.

To cook a foil packet over a campfire, follow the steps below:

Place foil packets on a cooking grate over the fire, or on top of campfire embers or charcoal.
I prefer to place the packet with the meat side down first. This helps cook the meat faster without overcooking the vegetables.
Use tongs to flip the foil packets halfway through cooking time.
You can open the packets to check that the contents are cooked through. If not, simply wrap it back up and put it back over the fire.

Camping foil packets can also be cooked over hot charcoal. Spread coals in a flat layer and place the packets on top. Flip halfway during cook time.

Remember:

Double wrap each packet with heavy-duty aluminum foil
Place the foil packets on a cooking grate or on campfire coals
Watch out for steam when you open the packet to check on the food

Steak and potatoes foil packets or chicken broccoli rice foil packets are two more easy camping dinner ideas that can be prepped before your trip and cook right over the campfire.

Ingredient Notes

Chicken Thighs: Boneless, skinless chicken thighs are my favorite cut of chicken to use in foil packets, because they match the cook time of the vegetables well. They don’t dry out as easily as a chicken breast. I find that when I use bone-in chicken thighs, the veggies over cook in the time needed to cook the chicken.
Marinade: This Greek marinade uses fresh garlic, lemon and spices to give the chicken and vegetables extra flavor. Marinate the chicken for up to 3 hours before cooking.
Zucchini: Keep the slices thick so the zucchini doesn’t get overcooked and mushy.
Red Onions: Substitute yellow onion for a similar flavor, or omit the onions and add green onions after cooking for a milder flavor.
Grape Tomatoes: Use a bite sized tomato that doesn’t need to be cut. This helps to reduce the liquid that’s released during cooking.
Orange or Yellow Bell Pepper: The recipe calls for an orange or yellow pepper for the color it adds, but you can use any type of mild bell pepper.
Kalamata Olives: These olives can have a strong flavor, so you can easily switch them out for a milder olive like black olives.
Feta Cheese: After cooking, you’ll add feta cheese to the top of your foil packet. Goat cheese is a good substitute as well.
Parsley: A sprinkle of parsley at the end adds fresh brightness to the dish, but you can easily omit it and it will still taste delicious.

a note from Jenny

I like to make the marinade before our camping trip and packet it in a leak proof container.

Then, I marinate the chicken for a couple of hours before it’s time to cook. Because the marinade has lemon, I try not to let it sit for more than a few hours.

Looking for other camping foil packet dinners or desserts? Linked are a few of my favorites!

How to Make This Recipe Before Your Trip

Due to the lemon in the marinade, I don’t like to let the meat sit it in for more than a few hours. If I want to make this recipe ahead of time, I recommend one of these two options:

Combine the marinade, chicken and veggies on the morning of your trip. Completely assemble the foil packets or place together in a leak-proof container. Plan to cook the foil packets for dinner on the first night of your trip.
Slice and chop all ingredients and combine everything in one plastic bag. Place the marinade in a second, leak-proof container. A couple hours before making this dinner at your campsite, add the marinade to the bag and place it back in the cooler. Then, assemble your foil packets and cook.

How to make Mediterranean Foil Packets

In this section you’ll find a step by step tutorial of how to make this recipe with photos. The full recipe with exact measurements, steps and a printable card can be found at the bottom of the post.

Scroll through the images to see the steps –>

1. Make the marinade

Mince the garlic and combine with olive oil, lemon juice, and seasoning (salt, pepper, oregano, thyme).

2. Marinate the chicken thighs

Pour half of the marinade over the chicken thighs. Allow the chicken to marinate for 15 minutes to upwards of 3 hours (place the chicken back in the cooler/fridge during marinade time).

3. Slice the vegetables

Slice the zucchini in half lengthwise, and then into slices about 1/2″ thick. Slice pepper and onion into thick slices.

4. Assemble foil packets

Place the vegetables (along with whole grape tomatoes) on the piece of heavy duty foil and pour remaining marinade on the top of each foil packet. Toss to coat.

Add one boneless, skinless chicken thigh to the top of the vegetables. Follow the steps listed above to form your foil packet.

5. Cook over the campfire

Place the foil packets over indirect heat or over a small campfire. Placing the packets in large flames will result in uneven cooking.

Foil packets can also be cooked over pieces of charcoal (see notes above)

Cook for approximately 10-15 minutes per side. Cooking times are approximate and will greatly depend on campfire temperature. Chicken thighs should be cooked to an internal temperature of 165 degrees Fahrenheit.

6. Add toppings and enjoy!

Sprinkle feta cheese, diced kalamata olives and chopped parsley into each foil packet. Grab a fork and dig in!

One of my favorite make ahead salads for camping uses similar Mediterranean flavors. You can check it out here: Mediterranean Bean Salad

Let me know if you make this recipe on your next trip by leaving a rating and a comment. Thanks!!