Foil Dinner: Apricot Dijon Chicken Breast Packets

campfire foil chicken

Healthy campfire recipes are often hard to come by – and, who doesn’t want a perfectly burnt hot dog cooked over a campfire when you’re in the woods?

That is why this recipe struck me – it is on the healthy side AND campfire friendly.Oh sure, you can make this at home in your oven, too. Just as yummy, and a little more predictable, cooing-wise!

These foil dinners are so good – and so easy. Just slather your sauce on the chicken, wrap and throw in the fire. You have to watch these babies carefully once you put them in the fire, because chicken tends to burn. And using the sugar-free, fruit-only jam is a must. Just a minute or two on each side (depending on the heat of your fire) and It’s Dinner Time!

These are so good that we have been cooking them on our BBQ griller a quick weeknight dinner. SO yum.

Campfire Apricot Dijon Chicken Breasts
Prep time
Cook time
Total time
Recipe type: entree
Cuisine: campfire
Serves: 4 servings
  • 4 boneless chicken breasts
  • ½ cup sugarless fruit-only apricot jam (regular full-sugar jam tends to burn)
  • 1 tablespoon A-1 steak sauce (or use Dijon mustard)
  1. Use two layers of heavy-duty aluminum foil that are about 12 inches long for each chicken breast. (For regular aluminum foil, use three layers.)
  2. Place chicken breasts in prepared squares. Stir together the jam, steak sauce and/or mustard if using. Spread a thick layer on one side of each chicken breast. Turn chicken over and then spread another layer of sauce on top.
  3. Fold foil around chicken to make a secure packet. Toss on campfire (or use your barbecue grill) and cook for a few minutes on each side. Time will vary according to how hot your fire (grill) is.
  4. If using an oven, cook at 450 degrees for about 20 minutes, depending on how thick your chicken pieces are.
  5. Check by opening one of the packets and cook longer as needed.


Campfire Foil Dinners: Meatloaf in Onion Cups

campfire meatloaf

I love making fancy and challenging food in my home kitchen, but for camping, everyone really just wants something homey and hearty. And so, I keep it simple. And any food just tastes better when you’re in the great outdoors, right?

This recipe for meatloaf in onion cups is the perfect campfire food. It is simple, homey, delicious, hearty – and best of all, so very easy.

You cut and onion in half from pole to pole.  Cut the top 1/4 off of the onion. DO NOT discard the outer skin – which you usually do. The outer skin will be inedible, but it provides great insulation to your meatloaf while it is cooking right in the fire. Once you cut the onion in half, you cut out the middle layers, leaving two layers of onion and the outside papery skin in tact.

Make your favorite meatloaf recipe, or use ours below. Fill the onion halves and press them together – don’t worry – they will hold together.  Place a slice of bacon cut to fit over the top of the onion bundles. Wrap in two layers of heavy duty foil – or three layers of regular foil.

Throw them in the fire and turn occasionally. If your fire is very hot, check in about 5 minutes by unwrapping one of your meatloaf bundles carefully. If the meatloaf is still pink, re-wrap and throw back on the fire.

This one will get you rave reviews from all your fellow campers – guaranteed!

Campfire Meatloaf in Onion Cups in Foil Packets
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: campfire
Serves: 4 servings
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon steak sauce (I used A-1)
  • 1 teaspoon cayenne pepper sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • ¾ cup rolled oats
  • 16 ounces 85 per cent lean ground beef
  • 4 large sweet onions, such as Vidalia or Walla Walla
  • 6 slices bacon
  1. In a medium mixing bowl, combine the egg, mustard, steak sauce, cayenne pepper sauce, soy sauce and garlic powder. Pulse the oats in a food processor until fine crumbs, but not powdered. Stir into bowl.
  2. Using hands, mix in the hamburger to this mixture, distributing evenly.
  3. To prepare onions, place onions root side down. Cut off top ⅓ of onion and reserve for another use. Cut the onion in half through the root end. Cutting as needed with a small knife, remove all but the outside two layers of the onion halves.
  4. Stuff the ground beef mixture into the onion halves, pressing them together (I found that the ground beef mixture helps hold the onion halves together.
  5. Make four different socks of two layers of heavy duty aluminum foil that are 12 inches in length. (If using regular aluminum foil, use three layers for each.)
  6. Place the filled onions, cut side up, on the prepared squares of aluminum foil. Form foil around the bottoms of the onions, Cut bacon slices in half lengthwise and lay them across tops of onions. Finish folding foil around onions, making sure that each packet is secure.
  7. Cook on campfire (or your barbecue grill) for about 5 to 8 minutes on each side. Remove one packet and open to check for doneness. Return to heat until packets are cooked through and bacon is browned.

Other genius Campfire foil dinners:

100 per cent foolproof Tin Foil Dinners, Kalyn’s Kitchen
Sausage and Veggies in Foil, Simple Bites
Campfire Salmon in Foil, This Mama Cooks