Chicken Foil Packs Recipe

These chicken foil packs are a flavorful all-in-one meal with corn and potatoes—easy to prep, perfect for grilling, and simple to clean up.

Course Main Course

Cuisine American

Keyword chicken, chicken dinner, grilled chicken

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 975kcal

2 teaspoons Salt plus a pinch for serving (optional)
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)
4 Leg Quarters skin on (or 8 pieces dark meat chicken – about 3–3½ pounds)
3 tablespoons Oil divided (2 tablespoons for the chicken and 1 tablespoon for the corn and potatoes). Use oil with a moderate to high smoke point.
3 Fresh Corncobs shucked and cut into 4 pieces each
14–16 ounces Small Red Potatoes cut into halves or quarters depending on their size (about 10 small potatoes)

You will also need: Cooking spray, Heavy duty aluminum foil, Grill spray
Make a seasoning mix. In a small bowl, combine the salt, paprika, garlic powder, onion powder, dried oregano, black pepper, and crushed red pepper (if using). Reserve 2 teaspoons of the seasoning mix for the corn and potatoes. Use the rest to season the chicken.
Prep the vegetables. Add the corn and potatoes to a large bowl. Toss with 1 tablespoon of oil. Sprinkle with the reserved 2 teaspoons of seasoning mix and toss well.
Prep the chicken. Remove any excess fat (and any giblets if present). Pat dry with paper towels. Place the chicken in a pan and brush with 1 tablespoon of oil. Sprinkle with half the remaining seasoning and rub it in. Flip the chicken and repeat on the other side. Refrigerate until ready to use.

Cut 8 pieces of heavy duty aluminum foil, at least 20–22 inches long.
Lay one piece of foil horizontally (left to right) on a flat surface, dull side up.
Place another piece vertically on top, forming a cross.
Spray the center lightly with cooking spray.
Add one chicken piece (or two if separated), 3 pieces of corn, and 5–6 potato pieces.
Bring the top and bottom of the vertical piece together over the food and fold down to seal.
Then bring the sides of the horizontal piece together and fold to seal the top.
Make one or two more folds to reinforce the seal and leave a little space for air circulation.
Crimp the sides to finish sealing the packet.
Repeat until all 4 packets are done. Place them on a large plate or pan to carry to the grill.
Top tip: Before sealing, identify the largest piece of chicken and mark that packet with a permanent marker. Use it to check doneness later.

Preheat the grill to moderate to moderate-high heat (about 375°F). Spray the grates lightly with grill spray.
Grill the foil packs for 30–35 minutes, turning once.
Check the marked pack first. Open carefully—there will be steam. Use a meat thermometer to ensure the chicken reaches at least 165°F and the potatoes are tender.
If the chicken isn’t done, reseal and grill for another 5–10 minutes, then check again.
Serve. Sprinkle with a pinch of salt, garnish with fresh herbs, and serve with butter, sour cream, or hot sauce, if desired.

Try to use chicken pieces that are roughly the same size so they cook evenly.
You can prepare these packets a few hours ahead and refrigerate them until ready to grill.
Dark meat is recommended, but you can swap drums for thighs or use a mix.
Be sure to use heavy duty aluminum foil—regular foil may tear or leak on the grill.