Grilled Chicken and Potato Foil Packs

Grilled Chicken and Potato Foil Packs

30 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  alaskaninthesouth

“Moist, flavorful chicken with potatoes, onions, bell peppers, and mushrooms cooked on the grill in foil packs, makes clean-up a breeze!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. Preheat an outdoor grill for medium-high heat.
  2. Stir together the vegetable oil, cider vinegar, garlic powder, black pepper, salt, basil, and thyme in a bowl; set aside.
  3. Lay out 4 12x12 inch squares of aluminum foil. Place 1 chicken breast in the center of each square, top with potatoes, onions, bell peppers, and mushrooms. Ladle 1/4 of the sauce on each and fold the foil around the ingredients to form four sealed packets.
  4. Grill the packets on the preheated grill for 30 to 40 minutes, until the internal temperature of the chicken breasts reaches 170 degrees F (75 degrees C).

Share It

Reviews (30)

Rate This Recipe


I wrote a previous review for this recipe saying my hubby & I enjoyed it but still thought it could use more flavor. I made this several times experimenting with the seasonings and made it again for our labor day cookout using Italian seasoning in place of the basil and thyme. Everyone raved over it. I tripled the marinade recipe for 6 chicken breasts, putting the breasts in one bag with 1/3rd of the marinade. I nuked the potatoes for a few minutes in the micro because I found on other occasions that everything else was ready and the potato'e were still not cooked. That solved that problem. I added broccoli and fresh mushrooms to the vegetable mixture and put them all in another large plastic bag with a third of the marinade. I let everything marinate for 3-4 hrs then placed all in a large aluminun foil container, poured the last of the marinade over all, sprinkled with parmesean cheese, covered and put it in the fridge until it was time to put it on the grill. 35 min. grilling time was perfect, chicken was done and the veggies were still crisp tender.



We made this last night -- first time I've cooked an unreviewed recipe. I gave this four stars for flavor, but think if I made it again I would double the seasoning. The packets were good, but not quite seasoned enough. Great flavor and our boys appreciated how eas it was to clean up!



one of the first dishes that I made from this website after looking for something new that was quick and easy on the grill, which this was both! After reading the other reviews, I did make a minor change. Instead of putting the chicken breast right onto the foil, I first dipped it in the mixture, stabbing it a few times with a fork to get the flavoring inside the chicken as well. This worked out WONDERFULLY well, creating a flavorful and moist chicken. This is definately something that will be made again and again. I can't wait to share it with friends.

More Reviews

Similar Recipes

Cheesy Chicken and Potato Casserole

Cheesy Chicken and Potato Casserole

Buffalo Chicken and Roasted Potato Casserole

Buffalo Chicken and Roasted Potato Casserole

Mom's Paprika Chicken with Potatoes

Mom's Paprika Chicken with Potatoes

Campfire Foil Packs

Campfire Foil Packs

Salsa Chicken and Potato Packets

Salsa Chicken and Potato Packets

Grilled Potato Casserole

Grilled Potato Casserole


Amount Per Serving (4 total)

  • Calories
  • 720 cal
  • 36%
  • Fat
  • 30.7 g
  • 47%
  • Carbs
  • 79 g
  • 25%
  • Protein
  • 34.5 g
  • 69%
  • Cholesterol
  • 65 mg
  • 22%
  • Sodium
  • 379 mg
  • 15%

Based on a 2,000 calorie diet



previous recipe:

Buffalo Chicken and Roasted Potato Casserole


next recipe:

Cheesy Chicken and Potato Casserole