My two older kids learned how to make “campfire packs” in their respective Brownie/Cub Scout troops. I remember loving these when I was a kid because it was MAGIC to cook your entire dinner in one packet and EVEN MORE MAGIC to do it over a fire. My kids are no different, they are obsessed with cooking things in foil packets. (Is there a foil packet cookbook? If there isn’t, one of you should cash in and make that MAGIC happen.)
We don’t have a campfire in our backyard but we do have a grill. Since today was the last full day of school, I decided to let the kids make these to celebrate. Besides the grilling, they did everything themselves. They cut the foil, arranged the chicken and veggies, sprinkled with seasoning, squirted with barbecue sauce and drizzled with olive oil. Then they wrapped everything up tightly and I threw them on the grill. One turn and 20 min later and they were perfect.
We loved that the barbecue sauce flavors the veggies — just a touch — but it really adds to this. This would be a great thing to do with kids over Memorial Day Weekend!
Looking for more Sweets and Eats for the Whole Family? Find Lindsay at Sugar Mama.
BBQ Chicken and Veggie Packets
4 large sheets aluminum foil (each big enough to wrap 1 chicken breast + veggies)
4 boneless, skinless chicken breasts
1/2 cup barbecue sauce (use your favorite)
1 zucchini or yellow squash, sliced into thin rounds
1 red, green or yellow bell pepper, cut into thin strips
8 asparagus spears
Montreal steak seasoning (or just regular salt and pepper is fine)
extra virgin olive oil
Preheat the grill to medium-high heat.
Place one chicken breast on foil sheets; season with Montreal steak seasoning. Brush each chicken breast with 1 to 2 tablespoons barbecue sauce.
Divide veggies equally and arrange vegetables around each chicken breast; season with Montreal steak seasoning. Drizzle everything with little olive oil. Fold the sides of the foil over the chicken, covering completely; seal the packets closed. Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once. (Meat thermometer should read 165 when done.) Allow the chicken to rest for a few minutes. Serve warm!
