If you're only cooking foil packets around the campfire, you're missing out! These simple grill foil packets make the ultimate quick-and-easy dinner plan.
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Whether you’re feeding a crowd at a backyard barbecue or rushing to put a homemade dinner on the table after work, you can’t go wrong when you grill foil packets. They’re super simple to put together, and they cook without dirtying up the kitchen. As a bonus, you can make almost anything in a foil packet that you would cook in the oven or on the stovetop, from filling sausage and potato packets to ones filled with seafood, chicken, beef or vegetables. Once you start exploring the possibilities, you may never go back to regular cooking!
Benefits of Foil Packet Grilling
Foil packets are used as easy camping meals, but there are so many reasons to grill them at home, too. For starters, clean-up couldn’t be easier. There are no pots and pans to scrub, and you don’t even need to use a plate if you don’t want to: Serve the packets directly from the foil. If you’re cooking the packets outside on the grill, you won’t heat up the house by turning on the oven, either.
If you needed any more convincing, foil packets are also the ultimate prep-ahead meal. Pack them full, seal ’em up and stack the packets in the refrigerator until you’re ready to cook. Easy, peasy!
How to Make a Foil Packet for Grilling
To create a foil packet, tear off several 12-inch pieces of aluminum foil. You’ll want to use two sheets per packet to protect the food from the direct heat of the grill, ensuring it will all cook evenly. Place the ingredients in the center of the foil and tightly seal the packet to trap the steam inside.
Our go-to method for sealing these packets is to bring the long sides of the foil sheet together over the center. Crease the sides together and tightly fold downwards to create a 1-inch fold. Continue to fold downwards until the foil lies flat against the packet’s top. Then, use the same folding method to bring the short sides inward.
When all the packets are sealed, preheat the grill or the oven for medium to medium-high heat, about 400 to 425°F. Add the packets and cook away!
Tips for Foil Packet Grilling
Grilling foil packets is easy, but you’ll have a better time if you follow a few expert tips.
Invest in heavy-duty foil. The lightweight stuff will tear, creating a frustrating cooking experience. Stock up on Reynolds wrap($5) for your summer grill prep.
Use enough foil. Prepare more than enough foil to completely cover the food. For larger packets, this could be as large as a 12 by 18-inch piece of foil.
Enure the fillings will cook evenly. Everything cooks together in a foil pack, so you’ll want to follow the same rules as sheet pan dinners. Cut the veggies into same-sized pieces, and don’t try to pack long-cooking potatoes together with quick-cooking shrimp.
Make sure you have enough moisture. It’s important to trap the steam inside to keep the ingredients from drying out, and you need moisture to create steam. For most recipes, adding high-moisture vegetables like zucchini is enough to get you there, while others use condiments like salsa or tomato sauce. If you’re cooking grains inside the packet, you’ll want to add some water or broth to the mix.
Be careful when opening the packet. All that trapped steam is super hot, and it can definitely burn your hands. Use grilling gloves($20) to open the packet, or poke a small hole in the packet before attempting to open it fully.
This salmon recipe couldn’t be easier. Simply spread some softened butter onto the center of an aluminum foil square, add a salmon fillet and season it with salt and pepper. Toss in some sliced onion, dill sprigs, basil and a lemon slice before sealing it up. When the salmon flakes easily with a fork, about eight to ten minutes, dinner is served.
These packets contain all the flavor of an authentic jambalaya with a fraction of the fuss. Toss together 1/2-inch slices of andouille sausage, peeled and deveined shrimp, chopped onion, green pepper, celery, garlic and diced tomatoes. Add your favorite Creole seasoning, a cup of instant rice, a can of tomato sauce and a little bit of chicken stock. After about 20 minutes, the rice should be cooked through, and the shrimp will be bright pink.
Who says you need cast iron to make fajitas? Instead, throw all your fajita ingredients on the grill and say goodbye to scrubbing pans! Start by wrapping some sliced onions and bell peppers in foil with a little oil and seasonings. Then, toss the packet on the grill alongside a marinated steak, and the veggies will be tender by the time the steak is cooked.
This foil packet contains everything you need for a filling meal: seasoned chicken, black beans, corn and salsa. Just combine all the ingredients and cook the packets for about 20 minutes, until the chicken reaches 165°F. After you let the steam escape, add some melty cheese and crunchy green onions to finish this dish.
Blueberry-Cinnamon Campfire Bread
A neighboring camper made a bread so tempting, I had to ask for the details. Here’s my version, best enjoyed with a steaming cup of coffee by the campfire. —Joan Hallford, North Richland Hills, Texas
Go to Recipe
Chicken Ole Foil SupperThese Tex Mex–style chicken packets can be assembled ahead and frozen if you like. Just thaw them overnight in the fridge, then grill as directed. I like to serve them with warm tortillas and fresh fruit on the side. —Mary Peck, Salina, Kansas
Foil-Packet Potatoes and SausageMy family enjoys camping and cooking over a fire. These hearty foil-packet potatoes turn out beautifully over a campfire, on the grill or in the oven at home. —Julie Koets, Elkhart, Indiana
Lemon-Dijon Grilled Salmon Foil PacketMy family enjoys this healthy salmon recipe very much, which makes it a winner in my book. The capers really give it a burst of flavor. And since the salmon are grilled in foil, there's almost no cleanup! —Bonnie McGuire, Sunnyvale, California
Campfire Dessert ConesKids love to make these! Set out the ingredients so they can mix and match their own creations. —Bonnie Hawkins, Elkhorn, Wisconsin
Buttery Horseradish Corn on the CobFor a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. —Trish Loewen, Bakersfield, California
Cajun Boil on the GrillI came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, Colorado
Chicken Veggie PacketsPeople think I went to a lot of trouble when I serve these packets. Individual aluminum foil pouches hold in the juices during baking to keep the herbed chicken moist and tender. The foil saves time and makes cleanup a breeze. —Edna Shaffer, Beulah, Michigan
Grilled Hash BrownsSince my husband and I love to grill meats, we're always looking for easy side dishes that cook on the grill, too. So I came up with this simple recipe for hash browns. There are never any leftovers. —Kelly Chastain, Bedford, Indiana
Garlic & Herb Artichoke SalmonIf you’re new to cooking fish (or even if you’re a pro), this no-fail salmon recipe is one you have to try. It’s easy enough for everyday, but also wows at dinner parties. —Margee Berry, White Salmon, Washington
Grilled Green BeansI cook almost everything outdoors, including grilled green beans. I prepare this snappy side dish while the entree is cooking. The recipe has won over my picky eaters. —Carol Traupman-Carr, Breinigsville, Pennsylvania
Potato-Sausage Foil PacksWe had these smoky campfire bundles at a friend's house for dinner and loved the simplicity of this great summer meal. Now we often make it for summer weeknight dinners. —Alissa Keith, Forest, Virginia
Asian-Style Salmon PacketsMy husband and I love salmon, so I'm always looking for fun ways to change it up. We both love the blend of heat and citrus, plus the foil packet makes for easy cooking and cleanup! —Roxanne Chan, Albany, California
Cheesy Ham & Potato PacketI found the technique for grilling ham, potatoes and cheese in foil and changed the recipe for our tastes. It’s a dandy way to use leftover ham. —Molly Bishop, McClure, Pennsylvania
Bacon-Corn Stuffed PeppersFilled with corn, salsa, green onions, mozzarella cheese and bacon, these grilled pepper halves are sure to liven up your next cookout. They have a wonderful taste and give a fun twist to the usual corn on the cob. —Mitzi Sentiff, Annapolis, Maryland
Tomato-Herb Grilled TilapiaThis super tilapia with ginger and lemon takes dinner over the top with minimal prep. Grilling the fish in foil is about as easy as it gets. —Trisha Kruse, Eagle, Idaho
Campfire Cheese Hash Brown PacketsDining by the campfire? This easy packet of potatoes, bacon and cheese makes a terrific hash. We like to serve it with eggs and fresh pico de gallo. —Gina Nistico, Milwaukee, Wisconsin
Lemon-Dill Salmon PacketsGrilling in foil is an easy technique I use with foods that cook quickly, like fish, shrimp, bite-sized meats and fresh veggies. The options are endless—and the cleanup is easy. —A.J. Weinhold, McArthur, California
Campfire Peach CobblerThis dutch oven peach cobbler recipe has been a family classic for 60 years. We prefer peaches, but fresh cherries and berries are fun, too. Almost any fruit would work. Mix and match! —Jackie Wilson, Wellsville, Utah
Caesar Salad with Grilled Steak and PotatoesWe get our grill on for this sizzling steak and potatoes baked in foil. It’s a quick and easy main dish we like to take outdoors. —Edie DeSpain, Logan, Utah
Grilled Potatoes with Bacon-Ranch SauceThese potatoes are tender and good all by themselves, but pairing them with the sauce creates a perfect combination—a side dish compatible with any entree cooked on the grill. —Craig Carpenter, Coraopolis, Pennsylvania
Grilled CabbageThe first time I made this, I couldn’t believe how good it was! We served it with grilled burgers and our dinner was complete. I never thought I’d skip dessert because I was full from too much cabbage! —Elizabeth Wheeler, Thornville, Ohio
Campfire BundlesI created this recipe on a family camping trip. I'd brought along a hodgepodge of ingredients, so I just threw them all together in a foil packet. Everyone said that the bundles were delicious. Ever since, I've grilled them at home with equally good results. —Lauri Krause, Jackson, Nebraska
Potatoes PlusOn our busy farm, meals need to be ready fast. These herb-seasoned potatoes and vegetables wrapped in foil packets cook in only half an hour. They're excellent with steak or chicken. —Jill Jellett, Leduc, Alberta
Salmon Veggie PacketsI feel the spirit of Julia Child when I make lemon-pepper salmon en papillote (in parchment). It’s the first French recipe I learned, and the delightful little packages are family-friendly. —Renee Greene, New York, NY
Grilled Peppers and ZucchiniThis versatile side dish is so simple and quick that I had to share it. Grilling the colorful veggies in a foil packet means one less dish to wash, but I sometimes stir-friy the mixture on the stovetop. —Karen Anderson, Fair Oaks, California
Sweet Grilled OnionsThese grilled onions are so delicious, we prepare them all year long—on the grill in summer, or in an oven preheated to 350°F for the same amount of time in winter. A small salad, a slice of bread, these grilled onions, and you've got a great light meal. —Mary Bilke, Eagle River, Wisconsin
Spiced Grilled CornThe wonderful spice mixture doesn't add heat, only great flavor. This just may be the best corn you've ever had! —Taste of Home Test Kitchen
Crab & Shrimp Stuffed SoleThe most casual cookout will seem elegant when it stars this delicate fish combined with seafood stuffing and a lemony sauce. Just add a salad and baguette. —Bryn Namavari, Chicago, Illinois
BBQ Hot Dog & Potato PacksFor these nifty foil packs, small hands make quick work of topping potato wedges with a hot dog, onions and cheese. — Kelly Westphal, Wind Lake, Wisconsin
Lindsay is a professional chef, recipe developer, writer and developmental editor. After years of working in restaurant kitchens, she turned to writing to share her skills and experience with home cooks and food enthusiasts. She's passionate about using local, organic ingredients and teaching others how to incorporate seasonal food into their diet. Lindsay still cooks professionally for pop-up events, writes for several publications and is the co-author of two books about Ayurveda.
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Updated: May 07, 2020
