Chicken Foil Packs

An open foil pack with a quarter chicken, corncobs and potatoes cut in half.

These chicken foil packs are so easy to make and absolutely delicious. In this recipe, chicken, potatoes and corn are generously seasoned and cooked in foil packets on the grill.

Course Main Course

Cuisine American

Keyword grilled foil packs

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 376kcal

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 spray
Heavy 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!

Nutrition