Campfire Cooking: BBQ Chicken Foil Pack

To eat healthy while camping, be sure to prepare early for your trip by writing out a meal plan and pre-making foods. Stock a cooler(s) full of healthy snacks or produce that will last throughout your trip.

Campfire dinner recipes might seem daunting. Foil packs can help make meals easier. This recipe is healthy, full of flavor and is fast to cook for everyone. Chicken is a great source of protein, and the pineapple and red bell peppers have many other health benefits, making them an excellent addition to this recipe. Pineapple can help to lower blood pressure, support heart health and helps to fight skin damage caused by the sun. Red bell peppers are low in calories and rich in vitamin C.

Photo Credit: A Healthier Michigan

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BBQ chicken foil pack


  • 4 boneless skinless chicken breasts, cut in 1 ­inch pieces
  • 2 cups barbecue sauce
  • 2 cups drained pineapple tidbits
  • 1 red bell pepper, diced
  • 1 small red onion, diced

BBQ Chicken Foil Pack

1. If cooking in the oven, pre-heat oven to 375°F. Cut 4 large sheets of foil; arrange singly on flat surface.
2. In medium bowl, toss together 4 boneless skinless chicken breasts, cut in 1¬inch pieces, and 2 cups barbecue sauce until chicken is fully coated.
3. Divide chicken pieces evenly among sheets of foil. Divide 2 cups drained pineapple tidbits, 1 bell pepper, diced, and 1 small red onion, diced, evenly over chicken on foil sheets.
4. Bring up 2 sides of foil over chicken so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
5. Bake 35 to 40 minutes in the oven or camp fire. If cooking in campfire do not place directly into flames of the fire. Be sure to cook until juice of chicken is clear when center of thickest part is cut (at least 165°F). To grill, place foil packs on preheated grill. Cook 10 minutes. Turn packs over; cook 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve hot.

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