Foil packet meals are the easiest campfire dinner there is: chop at home or at the picnic table, seal everything in foil, and let the coals do the work. Nothing to wash afterward but a knife and a cutting board. Below are four foil packet dinners and a dessert, plus the folding and heat tricks that keep them from burning on the bottom and staying raw in the middle.

How to fold a foil packet that doesn't leak

  • Use heavy-duty foil, two sheets per packet, about 18 inches long. Regular foil tears on the grate.
  • Pile the food in the center in an even layer, not a tall mound, so it cooks through at the same time.
  • Bring the long edges together over the food and fold them down twice, then fold in the ends. Leave a little air space inside: the steam is what cooks the food.
  • Make one packet per person. Smaller packets cook more evenly and nobody waits for the big one.

Heat: coals, not flames

Foil packets cook best on a grate over medium coals, after the fire has burned down and stopped flaming. Flames scorch the foil and burn the bottom layer before the middle is hot.

  • On a grate: follow the times in each recipe and turn the packets over halfway with long tongs.
  • Directly on the coals: possible with a double layer of foil, but cut the time by about a third and turn more often.
  • No campfire? A charcoal or gas grill over medium heat, lid closed, works the same way. That's the backup when fire restrictions ban campfires. Check the campground's rules before you plan on a fire.

Pack out the foil. It doesn't burn, and charred foil left in fire rings is a campground's least favorite souvenir.

Cut pieces to match their cooking time. Raw potatoes need to be cut to about half an inch to cook in 30 minutes. Chicken thighs stay juicy that long; breast meat dries out, so cut it into thin strips for a shorter cook, as in the fajitas. When a recipe mixes quick and slow ingredients, like shrimp and potatoes, cook the slow one at home first.

Foil packet cooking times

On a grate over medium coals, with a double layer of heavy-duty foil:

What's inside About
Shrimp, fish fillets, pre-cooked potatoes 10–15 min
Chicken breast in 1/2-inch strips 15–20 min
Chicken thighs in 1 1/2-inch pieces, raw potatoes in 1/2-inch pieces 25–30 min
1/2-inch beef patty with sliced potatoes (hobo dinner) 35–45 min
Bananas, apples, pineapple 5–10 min

Coals vary a lot, so open one packet to check before you call everyone over.

Keep it safe: cold cooler, real thermometer

Color is not a reliable sign of doneness, especially in the dark, and USDA recommends a food thermometer for camp cooking. Check the thickest piece:

Food Safe minimum (USDA)
Chicken and all poultry 165°F
Ground beef, pork, lamb 160°F
Fish and shrimp 145°F
Leftovers and pre-cooked sausage, reheated 165°F

Keep raw meat in the cooler with ice, packed below ready-to-eat food or in a separate cooler, and in double bags so the juices can't drip. USDA's rule for leftovers at camp: they're safe only while the cooler still has ice; once the ice is gone, throw out the perishables.

Garlic butter chicken and potatoes

The classic chicken foil packet meal: buttery potatoes, garlic and green beans cooked in the chicken juices. Cut the potatoes small, or they'll still be hard when the chicken is done.

Recipe · Dinner

Garlic Butter Chicken and Potato Foil Packets

Chicken thighs, baby potatoes and green beans in garlic butter, sealed in foil and cooked over campfire coals.

Prep
20 min
Cook
30 min
Total
50 min
Serves
4
Cooked on
Campfire coals

Ingredients

  • 1 1/2 lb boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
  • 1 lb baby potatoes, cut into 1/2-inch pieces
  • 2 cups green beans, trimmed and halved
  • 4 tbsp butter, melted
  • 4 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp grated Parmesan (optional)

Steps

  1. Tear off 8 sheets of heavy-duty foil about 18 inches long and stack them in pairs to make 4 double sheets.
  2. Stir the melted butter, garlic, Italian seasoning, salt and pepper together. Toss with the chicken, potatoes and green beans.
  3. Divide the mixture among the 4 sheets, piling it in the center. Bring the long sides together, fold them down twice, then fold the ends in tightly, leaving a little room inside for steam.
  4. Cook on a grate over medium coals for 25–30 minutes, turning the packets over every 10 minutes with tongs.
  5. Open one packet carefully, away from your face. The chicken is done at 165°F on a food thermometer and the potatoes should be tender. If not, reseal and cook 5 minutes more.
  6. Sprinkle with Parmesan and eat straight from the foil.

Chicken fajita foil packets

The quickest of the chicken dinners, because thin strips cook in under 20 minutes. Warm the tortillas in their own foil pouch on the side of the grate.

Recipe · Dinner

Chicken Fajita Foil Packets

Chicken strips, peppers and onion with fajita spices, cooked in foil and wrapped in warm tortillas.

Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Cooked on
Campfire coals

Ingredients

  • 1 1/2 lb boneless, skinless chicken breasts, cut into 1/2-inch strips
  • 2 bell peppers, sliced
  • 1 onion, sliced
  • 2 tbsp vegetable oil
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1 lime
  • 8 flour tortillas
  • Toppings: salsa, sour cream, shredded cheese, avocado

Steps

  1. Mix the chili powder, cumin, paprika, garlic powder and salt. Toss the chicken, peppers and onion with the oil and the spice mix.
  2. Divide among 4 double sheets of heavy-duty foil. Bring the long sides together, fold them down twice, then fold in the ends tightly, leaving a little room for steam.
  3. Cook on a grate over medium coals for 15–20 minutes, turning once halfway.
  4. Wrap the tortillas in a separate sheet of foil and warm them at the edge of the grate for the last 5 minutes.
  5. Check that the chicken has reached 165°F, squeeze the lime over the filling, and spoon it into the tortillas with your toppings.

Smoked sausage, potatoes and peppers

The most forgiving packet for a first try: the sausage is already cooked, so you're really just waiting for the potatoes. It's a good one for kids to assemble themselves.

Recipe · Dinner

Smoked Sausage, Potato and Pepper Foil Packets

Sliced smoked sausage with potatoes, peppers and onion, an easy campfire dinner that needs only a knife and foil.

Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Cooked on
Campfire coals

Ingredients

  • 14 oz fully cooked smoked sausage or kielbasa, sliced 1/2 inch thick
  • 1 1/2 lb potatoes, cut into 1/2-inch cubes
  • 1 bell pepper, cut into 1-inch pieces
  • 1 onion, cut into 1-inch pieces
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Steps

  1. Toss the potatoes, pepper and onion with the oil, smoked paprika, garlic powder, salt and pepper, then stir in the sausage.
  2. Divide among 4 double sheets of heavy-duty foil. Bring the long sides together, fold them down twice, then fold in the ends tightly, leaving a little room for steam.
  3. Cook on a grate over medium coals for 25–30 minutes, turning every 10 minutes.
  4. Open one packet carefully: the potatoes should be tender and the sausage steaming hot. Reseal and cook a few minutes more if needed.

Lemon garlic shrimp boil packets

A shrimp boil without the pot. Boil the potatoes at home the day before, and the packets need only 15 minutes on the fire. Thaw frozen shrimp overnight in a sealed bag in a cooler full of ice, never in the sun; or thaw the sealed bag in cold water for 15–20 minutes at camp.

Recipe · Dinner

Lemon Garlic Shrimp Boil Foil Packets

A camp version of a shrimp boil: shrimp, sausage, corn and pre-cooked potatoes in lemon garlic butter.

Prep
15 min
Cook
15 min
Total
30 min
Serves
4
Cooked on
Campfire coals

Ingredients

  • 1 1/2 lb large raw shrimp (21–25 per lb), peeled and deveined, thawed if frozen
  • 12 oz fully cooked andouille or smoked sausage, sliced
  • 2 ears corn, each cut into 4 rounds
  • 1 lb baby potatoes, boiled until just tender and halved (do this at home)
  • 4 tbsp butter, melted
  • 3 cloves garlic, minced
  • 2 tsp seafood seasoning (such as Old Bay)
  • 1 lemon, half juiced and half sliced

Steps

  1. Stir the butter, garlic, seafood seasoning and lemon juice together. Toss with the shrimp, sausage, corn and potatoes.
  2. Divide among 4 double sheets of heavy-duty foil and top each with a lemon slice. Bring the long sides together, fold them down twice, then fold in the ends tightly, leaving a little room for steam.
  3. Cook on a grate over medium coals for 12–15 minutes, turning once.
  4. The shrimp are done when they're pink and opaque, at 145°F. Don't leave them longer: shrimp turn rubbery fast.

Dessert: campfire banana boats

The fire's dying anyway, so put the bananas on while you clean up. Kids can fill their own.

Recipe · Dessert

Campfire Banana Boats

Bananas split in the peel, filled with chocolate and marshmallows, and warmed in foil until gooey.

Prep
5 min
Cook
8 min
Total
13 min
Serves
4
Cooked on
Campfire coals

Ingredients

  • 4 bananas, in their peels
  • 1/2 cup chocolate chips
  • 1/2 cup mini marshmallows
  • 2 tbsp peanut butter or crushed graham crackers (optional)

Steps

  1. Cut each banana lengthwise through the top peel and the fruit, but not through the bottom peel. Gently pull it open to make a pocket.
  2. Fill the pockets with chocolate chips and marshmallows, plus peanut butter or graham crumbs if you like.
  3. Wrap each banana in foil, open side up.
  4. Set on the grate or at the edge of the coals for 5–8 minutes, until the chocolate melts.
  5. Unwrap carefully and eat with a spoon, straight from the peel.

More foil packet ideas

Same method, different fillings:

  • Steak and potatoes: 1-inch cubes of sirloin with 1/2-inch potatoes, butter and garlic, 20–25 minutes. Steak is safe at 145°F after a 3-minute rest.
  • Salmon with lemon and asparagus: a fillet on asparagus spears with butter, lemon slices and dill, 12–15 minutes, to 145°F.
  • Vegetable packet (vegetarian): zucchini, corn rounds, cherry tomatoes and red onion with olive oil and Italian seasoning, 15–20 minutes. Add a can of drained chickpeas to make it dinner.
  • Breakfast hash: frozen diced hash browns, cooked crumbled sausage and peppers, 20 minutes; crack an egg on top for the last 8 minutes and cook until it's set.
  • Cinnamon apples: sliced apples with butter, brown sugar and cinnamon, 10–15 minutes, until soft.
  • Pineapple with brown sugar: pineapple rings with a pat of butter and brown sugar, 8–10 minutes.

Make them ahead

All four dinners can be assembled at home the night before, to cook within 24 hours. Seal the packets, label them with a marker, put each in a zip bag, and lay them on the ice at the bottom of the cooler, with ready-to-eat food packed above them. Add the lemon slices and Parmesan at camp. For the first night of a trip, it means dinner is ready to go on the fire the moment the coals are.

For the scout-camp classic, see our hobo dinner recipe; for nights on the camp stove, our easy camping dinners.

Planning a trip? See our camping guides by state, and check fire rules in our dispersed camping guide before you cook off-grid.