These chicken foil packs are easy to make and absolutely delicious. In this recipe, chicken, potatoes and corn are generously seasoned and cooked in foil packets on the grill.
This is a simple dinner, using affordable ingredients. Especially in the summer when fresh corn is super cheap!
The foil packs are really easy to make too. So fire up your grill because this is one chicken dinner the family will really enjoy!
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Chicken foil packs ingredients
- 2 teaspoons Salt
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Dried Oregano
- ¼ teaspoon Black Pepper
- Pinch Crushed Red Pepper, optional, leave it out if you don’t like spicy
- 3 – 3½ pounds Chicken – bone in, skin on, we use a ¼ chicken for each pack – legs and thighs attached. It’s just such a pretty presentation!
- 1½ tablespoons Canola Oil, divided (½ tablespoon for the chicken and 1 tablespoon for the potatoes and corn)
- 3 Fresh Corncobs, cut into 4 pieces each
- 12 ounces Small Red Potatoes, cut into halves or quarters, depending on their size
You will also need
- Cooking spray
- Heavy duty aluminum foil
- Grill spray
Prep work
The prep work on this rustic meal is really easy. Shucking the corn is the most challenging part, and you’ll be an expert after the first one!
Prepare the seasoning mix
We’ll start with the seasoning mix since we’ll need it for the vegetables and the chicken.
Add the salt, paprika, garlic powder, onion powder, dried oregano, black pepper, and crushed red pepper, if using.
You will need to reserve 1 teaspoon of the seasoning mix for the corn and potatoes. The rest will be used to season the chicken.
Shuck the corn
Cut off a small piece off both ends. Then, starting on the tapered end (the one with the fuzzy silk peeking out), separate the husk from the corn.
Get your thumb under the silk and pull down and out in one motion. Most of the silk comes right off with the husk. Then just pick off any stray pieces and you’re done.
Cut the corncob into 4 pieces each.
Prepare the potatoes
Cut the potatoes into halves or quarters depending on how large they are. You want them be bite sized.
Leave the skin on the potatoes, it’s super thin, and the red adds nice color to the meal.
Add the corn and the potatoes to a large bowl. Toss the vegetables with 1 tablespoon of canola oil.
Then sprinkle with 1 teaspoon of the prepared seasoning mix and toss well until everything is coated.
Reserve the rest of the seasoning mix for the chicken.
Prepare the chicken
Leave the skin on the chicken but remove any excess fat. Chicken thighs, especially could come with a lot of fat on the bottom. Use kitchen shears to get rid of it quickly and neatly.
Arrange the chicken on a pan and rub it lightly on both sides with about ½ tablespoon of oil.
Sprinkle the chicken on both side with the remaining seasoning mix, rub it in a bit using your hands.
Build the foil packs
Cut 8 pieces of foil at least 20 inches each. We’re making 4 foil packs and we need 2 pieces of foil per pack.
Make sure you use heavy duty. Regular foil will not hold up to the weight of the food and the grill.
Lay out one piece of foil horizontally (left to right) on a flat surface, dull side up.
Next, place another piece of aluminum foil vertically over the horizontal piece, making a cross.
Spray the center of the foil lightly with cooking spray.
Add the chicken (one piece if using leg and thigh attached or two pieces if they’re separated). Then, add 3 pieces of corn and about 4 potato pieces, depending how many you have.
Cover the chicken and vegetables by bringing in the top and the bottom of the top piece (vertical one).
Next, bring up the sides (horizontal piece) and have them meet on top. Fold the edges together to seal. Make another thin fold to reinforce.
Next, crimp the sides to seal the packet. Make sure there is enough room, so that air can circulate in the packet.
Repeat the steps above until all 4 packs are done.
Place the packs on a large platter or pan to make it easy to carry out to the grill.
Grill the Chicken Foil Packs
Preheat the grill to medium heat
Spray the grates lightly with grill spray to minimize sticking
Grill the foil packs for about 25 minutes. The cooking time will depend on the size of the chicken pieces and the grill temperature.
Make sure the internal temperature of the chicken is at least 165°F, and the potatoes are tender. Test by opening one packet, use an instant read thermometer to ensure the chicken is up to temperature.
Be careful when opening the foil pack, there’s a lot of steam accumulated in there!
Need more grilling inspiration? Try one of these recipes:
- Seasoned corn
- Churrasco and Chimichurri
- Sausage and shrimp foil packet
- Grilled shrimp and butter lime sauce
- Grilled potatoes
Chicken Foil Packs
Ingredients
- 2 teaspoons Salt
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Dried Oregano
- ¼ teaspoon Black Pepper
- Pinch Crushed Red Pepper optional, leave it out if you don’t like spicy
- 3½ pounds Chicken bone in, skin on
- 1½ tablespoons Canola Oil divided (½ tablespoon for the chicken and 1 tablespoon for the potatoes and corn)
- 3 Fresh Corncobs shucked and cut into 4 pieces each
- 12 ounces Small Red Potatoes cut into halves or quarters, depending on their size
Instructions
- You will also need:Cooking sprayHeavy duty aluminum foil
Grill spray
Prepare the seasoning mix
- Add the salt, paprika, garlic powder, onion powder, dried oregano, black pepper, and crushed red pepper, if using. Reserve 1 teaspoon of the seasoning mix for the corn and potatoes. The rest will be used to season the chicken.
- Add the corn and the potatoes to a large bowl. Toss the vegetables with 1 tablespoon of canola oil.
- Then sprinkle with 1 teaspoon of the prepared seasoning mix and toss well until everything is coated. Reserve the rest of the seasoning mix for the chicken.
Prepare the chicken
- Leave the skin on the chicken but remove any excess fat.
- Arrange the chicken on a pan and rub it lightly on both sides with about ½ tablespoon of oil.
- Sprinkle the chicken on both side with the remaining seasoning mix, rub it in a bit using your hands.
Build the foil packs
- Cut 8 pieces of heavy duty aluminum foil at least 20 inches each.
- Lay out one piece of foil horizontally (left to right) on a flat surface, dull side up.
- Next, place another piece of aluminum foil vertically over the horizontal piece, making a cross.
- Spray the center of the foil lightly with cooking spray.
- Add the chicken (one piece if using leg and thigh attached or two pieces if they’re separated). Then, add 3 pieces of corn and about 4 potato pieces, depending how many you have.
- Cover the chicken and vegetables by bringing in the top and the bottom of the top piece (vertical one).
- Next, bring up the sides (horizontal piece) and have them meet on top. Fold the edges together to seal. Make another thin fold to reinforce.
- Next, crimp the sides to seal the packet. Make sure there is enough room, so that air can circulate in the packet.
- Repeat the steps above until all 4 packs are done.
- Place the packs on a large plate or pan to make it easy to carry out to the grill.
Grill the Chicken Foil Packs
- Preheat the grill to medium heat
- Spray the grates lightly with grill spray to minimize sticking
- Grill the foil packs for about 25 minutes. The cooking time will depend on the size of the chicken pieces and the grill temperature.
- Make sure the internal temperature of the chicken is at least 165°F, and the potatoes are tender. Test by opening one packet, use an instant read thermometer to ensure the chicken is up to temperature.
- Be careful when opening the foil pack, there’s a lot of steam accumulated in there!
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