These oh so easy Barbecue Chicken and Potato Foil Packs can be made in the oven, on a grill or campfire. They're flavorful and delicious just the kind of dinner that can be pulled together in a few minutes with little fuss.
Barbecue Chicken and Potato Foil Packs Make for Easy Clean-Up
Foil packs seem to be most popular during campfire season. While I do love making them over an open fire, they work equally well on a gas grill or in the oven. The cooking time varies just a little but, the end result is equally delicious. I purposely kept the ingredients for these simple by using ingredients I already have on hand and skipping a run to the store. They're flavorful and filling with easy clean-up to boot. That's a dinner win in my book.
Helpful Tips for Making Foil Packs
- These foil packs can be prepared a few hours up to one day in advance for a timesaver. Seal them and keep thoroughly chilled until cooking.
- You can make as many foil packs, or as few, as needed. The ingredient amounts can be adapted very easily whether you're cooking for a group or cooking for two.
- It's best to use a thicker barbecue sauce for this recipe. Use whatever brand you prefer and it will work beautifully.
- Try to cut the potatoes into similar size pieces so they'll cook evenly. You can also slice the potatoes, if you prefer. The same rule applies, thinly sliced and all the same width works best.
- While I often mix up my own seasonings, this recipe is about easy dinners that require less prep. It's the perfect time to reach for a prepared barbecue seasoning or dry rub that you love.
Other Easy Chicken Breast Recipes to Try
Chicken is pretty much a mainstay on our dinner table. A few other easy chicken recipes you may like to try:
- Juicy Baked Chicken Breasts made in the oven
- Nashville Hot Chicken Strips a boneless chicken take on the famous chicken from Hattie B's
- Smothered Chicken with Spinach and Mushrooms if you're low carbin' it
- Sweet Chili Chicken and Vegetable Foil Packs for a sweet heat alternative
- One Pan Creamy Garlic Chicken Breasts from The Chunky Chef
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Helpful Kitchen Items:
Barbecue Chicken and Potato Foil Packs
- 3 6 oz boneless skinless chicken breasts
- 3 tsp prepared barbecue seasoning i.e. Brown Sugar bourbon or your favorite
- ⅓ cup prepared barbecue sauce i.e. Sweet Baby Ray's or your favorite, thick works best.
- 3 medium-large Yukon gold potatoes ¾ inch cubes or sliced
- 1 medium red onion cut into thin wedges
- 1 tsp garlic salt
- ½ tsp black pepper
- ¾ cup shredded sharp cheddar cheese
- 4 slices bacon cooked and crumbled, reserve drippings
- 3 16 x 16 inch squares of heavy aluminum foil
- To assemble: Spray each piece of foil with cooking spray. Rub the chicken breasts with barbecue seasoning on all sides. Divide the potatoes and onion wedges evenly between the packets. Season potatoes with garlic salt and pepper. Drizzle with reserved bacon drippings.
- Brush the chicken pieces with barbecue sauce then center on the potatoes. Bring edges of foil together and crimp.
- To make in the oven: Arrange foil packets on a sheet pan. Bake in a preheated 375°F oven for 40-45 minutes, depending on the thickness of the chicken breasts. Bake until juices run clear and the chicken reaches an internal temperature of 165°F and potatoes are fork tender. Open the foil, then sprinkle each with cheddar cheese and bacon. Broil until the cheese has melted. Let stand 5 minutes, then serve garnished with chives and a dollop of whipped cream, if desired.
- To cook on a gas grill: Preheat grill to medium high. Place foil packets on grill without touching. Decrease temperature to medium. Cook for 40-45 minutes, depending on the thickness of the chicken breasts. Bake until juices run clear and the chicken reaches an internal temperature of 165°F and potatoes are fork tender. Open the foil, then sprinkle each with cheddar cheese and bacon. Continue to grill just until the cheese has melted. Remove from grill and let stand 5 minutes then serve garnished with fresh chives and sour cream, if desired.
- To cook over a campfire: Double wrap with foil, assembling packs in the same manner. Place foil packets into hot coals and cook for 40-45 minutes (depending on heat of coals) OR until the juices run clear and the chicken reaches an internal temperature of 165°F and potatoes are fork tender. Open the foil, then sprinkle each with cheddar cheese and bacon. Leave in coals just until the cheese has melted. Remove from coals and let stand for 5 minutes then serve garnished with fresh chives and sour cream, if desired.