31 EASY FOIL PACKET DINNERS FOR GRILL OR CAMPFIRE

Foil packet cooking is the format that eliminates the outdoor cooking problem of cleanup while simultaneously solving the problem of cooking different items at different temperatures simultaneously. Each packet is a self-contained environment: the protein, the vegetables, the seasoning, and the cooking liquid all go in together, seal closed, and produce a complete meal in the time it takes to cook over a grill or campfire. The cleanup is the foil going into the recycling.

My husband manages the grill at any outdoor occasion the way a professional manages a kitchen: with a plan, assigned positions, and a timeline. Foil packets are the component of outdoor cooking that he manages with the least anxiety because the packet handles itself — no flipping fish that falls apart on the grate, no vegetables that roll off the grill, no proteins that need constant temperature monitoring. Each packet is sealed and self-regulating.

These 31 foil packet dinners cover every format — halal chicken, halal beef, shrimp, salmon (where available), vegetables, and the complete meals like sausage and vegetable packets or clambake-style packets that are dinner entirely within the foil. Most assemble in 10 minutes and cook in 20 to 25 minutes. All require no pans.

31. Garlic Butter Shrimp Foil Packets

Shrimp with garlic butter, lemon, and asparagus — the fastest and most elegant foil packet dinner.

Ingredients

• Per packet (serves 2): 300g large raw prawns, peeled and deveined
• 1 cup asparagus spears, cut into 5cm pieces
• 4 tablespoons unsalted butter, cut into small pats
• 3 garlic cloves, minced
• Juice of ½ lemon + a few lemon slices
• ½ teaspoon Italian herbs
• ¼ teaspoon smoked paprika
• Salt and pepper

Instructions

1. Lay a large sheet of heavy-duty foil on a flat surface. Pile asparagus in the centre.
2. Top with prawns. Scatter garlic and butter pats over. Lay lemon slices over. Sprinkle herbs, paprika, salt, and pepper.
3. Fold the foil over and crimp all edges tightly to seal completely — no gaps where steam can escape.
4. Grill over medium-high heat 10 to 12 minutes, or campfire coals 12 to 15 minutes. Open carefully (steam is very hot). Serve directly from the packet with crusty bread.

30. Lemon Herb Halal Chicken and Vegetables

Halal chicken breast with potatoes, bell peppers, and lemon herb butter — complete dinner in foil.

Ingredients

• Per packet: 1 boneless halal chicken breast, butterflied or pounded to even thickness
• 1 medium potato, very thinly sliced (2mm rounds — thinner cooks faster)
• 1 bell pepper, cut into strips
• ½ small onion, thinly sliced
• Herb butter: 2 tablespoons softened butter + 2 garlic cloves + ½ teaspoon Italian herbs + 1 teaspoon fresh parsley + lemon zest
• Salt, pepper

Instructions

1. Toss potato slices with a small amount of oil and salt. They should be thin enough to cook through in 25 minutes.
2. Layer on foil: potatoes first (they take longest), then onion, then chicken, then peppers. Spoon herb butter over everything.
3. Seal tightly. Grill over medium heat 22 to 25 minutes, flipping once at 12 minutes.
4. Open carefully. Verify chicken reaches 165°F before serving.

29. Halal Ground Beef Taco Packets

Halal ground beef, rice, black beans, and taco seasoning in foil — taco night on the grill.

Ingredients

• Per packet: 150g halal ground beef, formed into a loose patty
• ½ cup pre-cooked rice
• ¼ cup black beans, drained
• 2 tablespoons salsa
• 1 teaspoon taco seasoning
• ¼ cup corn kernels
• Shredded cheddar for the last 3 minutes
• Sour cream, avocado, and fresh cilantro to serve after opening

Instructions

1. Layer on foil: cooked rice as the base, then black beans and corn.
2. Flatten the raw ground beef patty over the rice. Season with taco seasoning. Top with salsa.
3. Seal tightly. Grill over medium-high heat 15 to 17 minutes.
4. Open, break up the beef with a fork and mix into the rice. Top with cheddar, reseal loosely, and cook 2 more minutes. Serve with cold toppings.

28. Foil Packet Salmon with Dill

Salmon fillet with dill butter and lemon — the most elegant foil packet that takes 5 minutes to assemble.

Ingredients

• Per packet: 1 salmon fillet (about 180g), skin on
• 1 tablespoon butter, cut into pats
• 1 tablespoon fresh dill or ½ teaspoon dried dill
• 2 lemon slices + squeeze of lemon juice
• 1 garlic clove, minced
• Salt, pepper
• Optional: 1 tablespoon capers

Instructions

1. Place salmon skin-side down on foil. Season generously with salt and pepper.
2. Scatter garlic and dill over. Lay butter pats on top. Add lemon slices and a squeeze of lemon.
3. Seal packet tightly. Grill over medium heat 12 to 14 minutes for medium, 15 to 16 minutes for fully cooked.
4. The salmon is done when it flakes easily with a fork. Serve directly from the foil.

27. Italian Sausage and Vegetable Packets

Halal Italian sausage with bell peppers, onions, and potatoes — the campfire classic.

Ingredients

• Per 2-person packet: 300g halal Italian beef sausages, sliced into rounds
• 1 medium potato, cubed small (pre-boil 3 minutes for faster cooking)
• 1 bell pepper, chunked
• ½ onion, wedged
• 2 tablespoons olive oil
• 1 teaspoon Italian herbs
• ½ teaspoon smoked paprika
• Salt and pepper

Instructions

1. Toss all ingredients with olive oil and seasonings in a bowl.
2. Pour onto centre of a large sheet of heavy-duty foil. Spread in a single layer.
3. Seal tightly. Grill over medium-high heat 20 to 22 minutes, shaking the packet once at 12 minutes.
4. Open carefully. The sausage should be cooked through and the vegetables tender.

26. Halal Chicken Fajita Packets

Fajita-seasoned halal chicken with peppers and onions — the Tex-Mex foil packet dinner.

Ingredients

• Per packet: 2 boneless halal chicken thighs, cut into strips
• 1 red bell pepper, 1 green bell pepper — both cut into strips
• ½ onion, thinly sliced
• Fajita seasoning: 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon chilli powder, ½ teaspoon salt
• 2 tablespoons olive oil
• Warm tortillas, sour cream, salsa, avocado — served after opening

Instructions

1. Toss chicken strips and vegetables with fajita seasoning and olive oil.
2. Pile onto foil. Seal tightly. Grill over medium-high heat 18 to 20 minutes.
3. Open carefully. The chicken should be cooked through. Squeeze lime over.
4. Serve in warm tortillas with cold toppings.

25. Veggie and Halloumi Foil Packets

Halloumi with courgette, cherry tomatoes, and herbs — the vegetarian foil packet that is genuinely satisfying.

Ingredients

• Per packet: 150g halloumi, sliced 1cm thick
• 1 small zucchini, cut into rounds
• 1 cup cherry tomatoes
• ½ red onion, wedged
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• Salt, pepper
• Lemon wedge and fresh basil at serving

Instructions

1. Toss vegetables with olive oil, oregano, paprika, salt, and pepper.
2. Layer on foil: vegetables first, halloumi slices on top.
3. Seal tightly. Grill over medium heat 12 to 14 minutes.
4. Open carefully. The halloumi should be golden and tender. Squeeze lemon over. Add fresh basil.

24. Garlic Herb New Potatoes

Baby potatoes with garlic, herbs, and butter in foil — the side dish that cooks alongside any protein packet.

Ingredients

• 500g baby potatoes, halved
• 4 tablespoons butter, cut into small pieces
• 4 garlic cloves, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• 1 teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Toss halved baby potatoes with all seasonings. Spread on foil. Scatter butter pieces over.
2. Seal tightly. For grilling: place over medium heat 25 to 30 minutes. For campfire: nestle in coals 30 to 35 minutes.
3. Shake the packet at the 15-minute mark to redistribute.
4. Open — potatoes should be completely tender. Sprinkle fresh herbs if available.

23. Teriyaki Halal Chicken Packets

Teriyaki-glazed halal chicken with broccoli and rice — a complete Asian-inspired foil packet dinner.

Ingredients

• Per packet: 1 boneless halal chicken breast or 2 thighs, sliced
• 1 cup broccoli florets (small — large florets don't cook through in time)
• ½ cup pre-cooked rice
• Teriyaki sauce: 3 tablespoons soy sauce + 2 tablespoons honey + 1 tablespoon sesame oil + 2 garlic cloves minced + 1 teaspoon ginger
• Sesame seeds and spring onion at serving

Instructions

1. Toss chicken with teriyaki sauce. Rest 15 minutes if possible.
2. Layer on foil: cooked rice, broccoli florets, then sauced chicken on top.
3. Seal tightly. Grill over medium heat 18 to 20 minutes.
4. Open carefully. Scatter sesame seeds and spring onion.

22. Halal Beef and Mushroom Packets

Halal beef strips with mushrooms and onion in a savory herb butter — a hearty grill or campfire packet.

Ingredients

• Per packet: 200g halal sirloin or flank steak, sliced thin against the grain
• 200g cremini mushrooms, halved
• 1 medium onion, wedged
• Herb butter: 2 tablespoons butter + 2 garlic cloves + 1 teaspoon thyme + 1 teaspoon Worcestershire + salt and pepper
• Optional: 1 tablespoon soy sauce for extra umami

Instructions

1. Toss beef, mushrooms, and onion with herb butter and seasonings.
2. Layer on foil. Seal tightly.
3. Grill over high heat 14 to 16 minutes for medium beef. For campfire: cook 18 to 20 minutes.
4. Open carefully. The beef should be cooked to preference, the mushrooms tender.

21. Spicy Shrimp and Corn Packets

Cajun spiced shrimp with corn, potatoes, and sausage — the mini seafood boil in foil.

Ingredients

• Per 2-person packet: 300g large raw prawns, peeled
• 2 halal beef smoked sausage links, sliced into rounds
• 1 ear of corn, cut into 4 rounds
• 200g baby potatoes, quartered (pre-boil 5 minutes)
• Cajun butter: 4 tablespoon butter + 1 tablespoon Cajun seasoning + 3 garlic cloves + 1 teaspoon paprika + lemon juice
• Salt

Instructions

1. Toss all ingredients with Cajun butter mixture.
2. Arrange on a large piece of heavy-duty foil in a single layer. Seal tightly — these packets are heavy.
3. Grill over medium-high heat 15 to 18 minutes.
4. Open carefully. Serve with crusty bread for the juices.

20. Mediterranean Chicken Packets

Halal chicken with olives, sun-dried tomatoes, artichokes, and feta — Mediterranean in foil.

Ingredients

• Per packet: 2 boneless halal chicken thighs
• ¼ cup Kalamata olives, halved
• ¼ cup sun-dried tomatoes, chopped
• ½ can (200g) artichoke hearts, quartered
• ½ cup cherry tomatoes
• 50g feta, crumbled
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• Salt and pepper

Instructions

1. Toss chicken with olive oil, oregano, salt, and pepper.
2. Layer on foil: artichokes, sun-dried tomatoes, olives, cherry tomatoes, then chicken on top.
3. Seal tightly. Grill over medium heat 20 to 22 minutes.
4. Open. Scatter feta over immediately. Serve with pita bread.

19. Corn on the Cob Foil Packets

Individual foil-wrapped corn cobs with compound butter — the side packet that cooks alongside any main.

Ingredients

• 1 ear of corn per packet (husked)
• Per cob: 1 tablespoon compound butter (garlic herb, chilli lime, or elote-style)
• Salt
• Optional: a squeeze of lemon and Parmesan at serving

Instructions

1. Spread compound butter generously all over the corn cob.
2. Wrap each cob individually in foil, twisting the ends to seal.
3. Grill over medium-high heat 15 to 18 minutes, rolling every 5 minutes.
4. Open carefully. The corn should be steamed through and the butter melted and absorbed.

18. BBQ Halal Chicken Drumsticks in Foil

BBQ-sauced halal chicken drumsticks that cook tender in foil, then caramelise when the packet opens.

Ingredients

• Per packet: 4 halal chicken drumsticks
• 4 tablespoons good BBQ sauce
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and pepper

Instructions

1. Season drumsticks with paprika, garlic powder, salt, and pepper. Brush generously with BBQ sauce on all sides.
2. Stack drumsticks on a large piece of foil. Seal tightly.
3. Grill over medium heat 30 minutes (drumsticks need more time than breast).
4. Open the packet and place drumsticks directly on the grill for 5 minutes to caramelise the BBQ sauce. Or finish under the broiler.

17. Foil Packet French Onion Soup

Individual French onion soup in foil — caramelised onions, broth, and melted Gruyère in a packet.

Ingredients

• Per packet: 2 large onions, very thinly sliced
• 2 tablespoons butter
• 1 teaspoon sugar
• ½ teaspoon thyme
• Salt and pepper
• ¼ cup beef broth (added carefully — use a sealed broth pocket or thick-walled packet)
• 2 slices baguette, toasted
• Gruyère cheese slices

Instructions

1. Cook onions with butter and sugar in a skillet until deeply golden and caramelised, 30 minutes (this step must happen before the foil). Cool slightly.
2. Layer on foil: caramelised onions, then broth carefully poured over. Seal very tightly (broth leaks easily — double-fold all seams).
3. Grill over medium heat 15 minutes until the broth is hot.
4. Open carefully. Top onion soup with toasted baguette and Gruyère. Reseal loosely and cook 3 more minutes until cheese melts.

16. Pesto Salmon and Asparagus Packets

Salmon with basil pesto and asparagus — the 5-minute assembly elegant dinner.

Ingredients

• Per packet: 1 salmon fillet (about 180g)
• 1 cup asparagus, cut into 5cm lengths
• 2 tablespoons good basil pesto
• 1 tablespoon olive oil
• Lemon slices and fresh basil at serving
• Salt and pepper

Instructions

1. Season salmon with salt and pepper. Spread pesto generously over the top.
2. Layer on foil: asparagus tossed with olive oil and salt, then salmon on top.
3. Seal tightly. Grill over medium heat 12 to 14 minutes.
4. Open. The pesto should be fragrant and the asparagus tender. Add lemon slices and fresh basil.

15. Halal Ground Beef and Rice Packets

Halal ground beef with rice, vegetables, and tomato sauce — a complete dinner in foil.

Ingredients

• Per packet: 150g halal ground beef, crumbled raw
• ½ cup pre-cooked rice
• ¼ cup diced tomatoes from a can, drained
• ¼ cup corn kernels
• 2 tablespoons tomato sauce or ketchup
• ½ teaspoon cumin, ½ teaspoon paprika, salt, pepper
• ¼ cup shredded cheddar for last 3 minutes

Instructions

1. Mix ground beef with cumin, paprika, salt, and pepper.
2. Layer on foil: rice base, then corn and drained tomatoes, then crumbled raw beef over.
3. Top with tomato sauce. Seal tightly. Grill over medium-high heat 18 to 20 minutes.
4. Open. Break beef up with a fork and mix with rice. Scatter cheddar, reseal, cook 2 minutes.

14. Apple Cinnamon Dessert Packets

Brown sugar cinnamon apples in foil — the dessert packet for the campfire or grill.

Ingredients

• Per 2-person packet: 3 apples, peeled, cored, and thickly sliced
• 3 tablespoons brown sugar
• 1 tablespoon butter, cut into pieces
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt
• Vanilla ice cream to serve (if available)

Instructions

1. Toss apple slices with brown sugar, cinnamon, nutmeg, and salt. Spread on foil. Scatter butter pieces over.
2. Seal tightly. Grill over medium heat 15 to 18 minutes, shaking once at 8 minutes.
3. Open carefully — liquid and steam are very hot. The apples should be completely tender and swimming in a cinnamon syrup.
4. Serve directly from the packet with vanilla ice cream or on its own.

13. Honey Garlic Halal Chicken Packets

Honey garlic glazed halal chicken thighs with broccoli — the glazed chicken foil packet.

Ingredients

• Per packet: 2 boneless halal chicken thighs
• 1½ cups broccoli florets
• Honey garlic sauce: 3 tablespoons honey + 2 tablespoons soy sauce + 3 garlic cloves minced + 1 teaspoon sesame oil
• Salt and pepper

Instructions

1. Toss chicken with honey garlic sauce. Toss broccoli with a small amount of oil and salt separately.
2. Layer on foil: broccoli, then chicken on top with all the sauce.
3. Seal tightly. Grill over medium heat 18 to 20 minutes.
4. Open carefully. Spoon the sauce over everything. Serve over rice.

12. Campfire Halal Breakfast Packets

Eggs, halal sausage, and potatoes cooked together in foil — the campfire breakfast.

Ingredients

• Per packet: 2 large eggs
• 100g halal breakfast sausage, crumbled or sliced
• 1 medium potato, very thinly sliced and pre-cooked 3 minutes
• 2 tablespoons bell pepper, diced
• 1 tablespoon butter
• Salt, pepper, hot sauce to serve

Instructions

1. Layer on foil: butter first, then potato slices, then sausage, then bell pepper.
2. Create two shallow wells in the mixture. Crack one egg into each well.
3. Season everything with salt and pepper. Seal tightly (do not press flat — eggs need space to set).
4. Cook over campfire coals 12 to 15 minutes until eggs are set. Check at 12 minutes.

11. Foil Packet Nachos

Nachos on the grill — tortilla chips, halal ground beef, cheese, and jalapeños sealed in foil.

Ingredients

• Per packet: 2 cups tortilla chips
• ½ cup cooked halal taco beef (recipe #9 from the freezer meals post — or fresh seasoned ground beef)
• ¾ cup shredded cheddar and Monterey Jack
• 2 tablespoons pickled jalapeños
• 2 tablespoons black beans, drained
• Sour cream, salsa, guacamole to serve after opening

Instructions

1. Layer on foil: chips, then beef, then cheese, then jalapeños and black beans.
2. Seal loosely — the chips need air space, not a tight seal.
3. Grill over medium heat 8 to 10 minutes until the cheese is fully melted.
4. Open carefully. Add cold toppings directly over the nachos in the packet.

10. Cajun Shrimp and Sausage Packets

Cajun shrimp and halal sausage with peppers and onion — the low-country boil foil packet.

Ingredients

• Per packet: 200g large raw prawns, peeled
• 150g halal smoked beef sausage, sliced
• 1 bell pepper, chunked
• ½ onion, wedged
• Cajun seasoning: 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon cayenne, ½ teaspoon thyme, ½ teaspoon onion powder, salt
• 2 tablespoons butter
• Lemon wedges

Instructions

1. Toss all ingredients with butter and Cajun seasoning.
2. Spread on foil. Seal tightly. Grill over high heat 12 to 14 minutes.
3. Open carefully. Squeeze lemon over. Serve with crusty bread.

9. Stuffed Pepper Foil Packets

Stuffed bell pepper contents in foil — all the flavour, none of the knife work.

Ingredients

• Per packet: 1 cup halal ground beef filling (seasoned beef + rice + tomato sauce — see the freezer meals stuffed pepper recipe)
• 1 bell pepper, cut into chunks (rather than left whole — cooks faster)
• ½ cup shredded mozzarella for last 3 minutes
• Salt and pepper

Instructions

1. Spread beef filling on foil. Scatter pepper pieces over. Season.
2. Seal tightly. Grill over medium-high heat 16 to 18 minutes.
3. Open. Scatter mozzarella, reseal loosely, cook 2 more minutes until cheese melts.
4. Serve with crusty bread.

8. Zucchini and Tomato Herb Packets

Zucchini and cherry tomatoes with garlic and herbs — the summer vegetable side packet.

Ingredients

• Per packet: 2 medium zucchini, sliced into rounds
• 1 cup cherry tomatoes
• 3 garlic cloves, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon Italian herbs
• ½ teaspoon dried oregano
• Salt and pepper
• Parmesan and fresh basil at serving

Instructions

1. Toss zucchini, tomatoes, and garlic with olive oil, herbs, salt, and pepper.
2. Spread on foil. Seal tightly.
3. Grill over medium heat 12 to 14 minutes.
4. Open. Scatter Parmesan and fresh basil.

7. Foil Packet Baked Banana

Campfire baked bananas with chocolate chips and honey — the easiest dessert packet.

Ingredients

• Per serving: 1 ripe banana, unpeeled
• 1 tablespoon dark chocolate chips
• 1 tablespoon mini marshmallows
• 1 teaspoon honey
• Pinch of cinnamon
• Vanilla ice cream (if available)

Instructions

1. Leave the banana in its skin. Cut a slit lengthways through the skin on the top, cutting ⅔ of the way through the banana.
2. Push chocolate chips and marshmallows into the slit. Drizzle honey. Sprinkle cinnamon.
3. Wrap each banana tightly in foil.
4. Place directly in campfire coals or on a grill over medium heat for 8 to 10 minutes until the banana is soft and the chocolate and marshmallow have melted.

6. Lemon Pepper Fish Packets

White fish fillet with lemon pepper, herbs, and capers — the easiest fish packet.

Ingredients

• Per packet: 1 white fish fillet (cod, tilapia, or halibut — about 170g)
• 2 tablespoons butter
• 1 lemon, half sliced into rounds, half juiced
• 1 teaspoon lemon pepper seasoning
• 1 tablespoon capers (optional)
• Fresh dill or parsley
• Salt

Instructions

1. Season fish with lemon pepper and salt. Lay on foil.
2. Top with butter, lemon slices, lemon juice, and capers.
3. Scatter herbs. Seal tightly. Grill over medium heat 10 to 12 minutes for flaky fish.
4. Open carefully. The fish is done when it flakes easily. Serve with the lemon butter that has accumulated in the packet.

5. Halal Chicken and Sweet Potato Packets

Halal chicken thighs with sweet potato, maple, and cinnamon — the autumn foil packet dinner.

Ingredients

• Per packet: 2 boneless halal chicken thighs
• 1 medium sweet potato, peeled and cut into 1.5cm cubes
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• ½ teaspoon cinnamon
• 2 tablespoons olive oil
• Salt, pepper
• Fresh thyme

Instructions

1. Toss sweet potato cubes with olive oil, paprika, cinnamon, and salt.
2. Toss chicken with maple syrup, paprika, salt, and pepper.
3. Layer on foil: sweet potatoes first, chicken on top. Add thyme.
4. Seal tightly. Grill over medium heat 22 to 25 minutes. Open — sweet potato should be tender, chicken at 175°F.

4. Cheesy Hashbrown Campfire Packets

Shredded potato hashbrown packets with cheddar and onion — the campfire side or breakfast.

Ingredients

• Per packet: 1.5 cups frozen shredded hashbrowns, thawed
• 1 tablespoon butter
• ¼ small onion, finely diced
• ½ cup cheddar, shredded
• Salt, pepper, garlic powder
• Sour cream and chives to serve

Instructions

1. Toss thawed hashbrowns with butter, onion, salt, pepper, and garlic powder.
2. Spread on foil. Seal tightly. Cook over campfire coals or grill over medium-high heat for 20 to 22 minutes.
3. Open. Scatter cheddar over. Reseal loosely for 3 more minutes until cheese melts.
4. Serve with sour cream.

3. Garlic Parmesan Broccoli Packets

Broccoli with garlic butter and Parmesan in foil — the vegetable side packet that everyone eats.

Ingredients

• Per packet: 3 cups broccoli florets
• 3 tablespoons butter, cut into pieces
• 3 garlic cloves, minced
• ¼ cup Parmesan, grated
• ½ teaspoon Italian herbs
• Salt, pepper
• Lemon at serving

Instructions

1. Toss broccoli with butter, garlic, Italian herbs, salt, and pepper.
2. Spread on foil. Scatter half the Parmesan over. Seal tightly.
3. Grill over medium heat 12 to 14 minutes.
4. Open. Scatter remaining Parmesan while hot. Squeeze lemon over.

2. S'mores Foil Pockets

Graham cracker, chocolate, and marshmallow sealed in foil — the campfire dessert pocket.

Ingredients

• Per serving: 2 whole graham crackers, broken in half
• 2 to 3 rows of good dark chocolate
• 4 large marshmallows
• Butter for the foil
• Optional: peanut butter spread, caramel sauce, banana slices

Instructions

1. Butter a piece of foil lightly. Lay 2 graham cracker halves on the foil.
2. Place chocolate squares on one cracker half. Top with marshmallows (and optional extras).
3. Place the second cracker half on top to form a sandwich.
4. Fold foil around loosely. Place on grill or in campfire coals 3 to 5 minutes until marshmallows puff and chocolate melts. Open carefully.

1. Foil Packet Pizza

Pizza baked in foil over the grill — the fun camping dinner that children request every trip.

Ingredients

• Per packet: 1 small pre-made pizza crust or naan bread
• 2 tablespoons pizza or marinara sauce
• ½ cup shredded mozzarella
• Toppings of choice: halal pepperoni, mushrooms, bell pepper, olives, halal beef sausage crumbles
• Italian herbs and garlic powder
• Cooking spray

Instructions

1. Spray foil lightly. Place pizza crust on foil.
2. Spread sauce to the edges. Scatter cheese. Add toppings. Sprinkle herbs and garlic powder.
3. Seal loosely (the cheese needs space to melt without touching the foil).
4. Grill over medium heat 8 to 10 minutes until crust is crispy and cheese is melted and golden.

Frequently Asked Questions

What type of foil should I use for foil packet cooking?

Heavy-duty foil is strongly recommended — standard foil tears easily when folded and may leak juices. Double-wrapping with standard foil is an acceptable substitute. The packet should have no gaps or loose folds where steam can escape — steam inside the packet is what cooks the contents. A good foil packet makes an airtight seal with double-crimped folds on all edges.

How do I cook foil packets over a campfire?

Place packets directly on a bed of glowing coals (not open flames — flames cause burning and uneven cooking). The packet should make contact with the coals but not be buried. Turn once at the halfway point using long tongs. Most foil packets take 15 to 25 minutes over coals depending on the contents — check by opening a corner carefully and testing for doneness.

How long do foil packets take on a gas grill versus charcoal?

Gas grills are more consistent in temperature and allow more precise timing. Charcoal grills and campfires produce more intense, direct heat — reduce the cooking time by 2 to 3 minutes and check contents earlier. The key indicator of doneness is the internal temperature of the protein (165°F for chicken, 145°F for beef and fish) rather than the time.

Can I prepare foil packets in advance?

Yes — assemble up to 4 hours ahead and refrigerate. Transport in a cooler to the campsite or grill location. Cook from refrigerator cold, adding 3 to 5 minutes to the cooking time. Do not freeze assembled packets — the texture of vegetables and fish deteriorates. Assembled foil packets in a cooler are the ideal camping meal-prep format.