foil packet meals

Shrimp Scampi Foil Packets are so fast and easy, perfect to make all summer long!

Shrimp Scampi Foil Packets

Reynolds Wrap Heavy-Duty Aluminum Foil

garlic (2 grated, 2 thinly sliced)

salt

extra virgin olive oil

shrimp (slightly over 1 pound)

dry white wine

lemon juice

red pepper flakes

unsalted butter (melted)

parsley

wheat bread

lemon

Whisk the grated garlic, salt, oil in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour.

Make foil packets. Tear off 4 16” sheets of Reynolds Wrap Heavy-Duty Aluminum Foil.

Place 10 shrimp on the center of each foil sheet. Top each with remaining garlic slices, 1 tablespoon wine, lemon juice, pinch red pepper flakes and 1/2 tablespoon melted butter over each.

Bring up the long sides of the foil, so the ends meet over the food. Double fold the ends, leaving room for heat to circulate inside. Double fold the two short ends to seal the packet

Grill over high heat, 8 minutes. Use gloves or tongs to remove and carefully open. Top with chopped parsley. Serve with lemon wedges.

(To bake in the oven, preheat oven to 425F and cook about 10 minutes.)

These easy 5-ingredient BBQ Chicken Foil Packets can be baked in the oven or made on the grill! An easy meal-in-one and the best part, easy cleanup!

BBQ Chicken Foil Packets

chicken drumsticks and thighs (on the bone, skinned)

smoked paprika

garlic powder

mixed vegetables

BBQ sauce (divided)

Reynolds Wrap® Heavy Duty Aluminum Foil (12 x 18 inches)

Preheat grill to medium-high heat or the oven to 425F.

Cut four large 18 x 12-inch pieces of foil and layout on a flat surface.

Place 3/4 cup frozen mixed veggies in the center of each piece of foil.

Season chicken with salt, garlic powder and paprika. Brush both sides of the chicken with 1/4 cup BBQ sauce and place 2 pieces (1 drumstick, 1 thigh) in the middle of each foil packet.

Bring up the long sides of the foil, so the ends meet over the food. Double fold the ends, leaving room for heat to circulate inside. Double fold the two short ends to seal the packet tight, so no steam escapes.

Place foil packets onto a preheated grill over medium-high heat and grill, covered over indirect heat for 50 to 55 minutes or until chicken is cooked through and chicken reaches an internal temp of 160F when tested with an instant read thermometer.

Remove from the grill and carefully open the foil packets. Brush chicken with reserved BBQ sauce and cook uncovered 5 minutes more. Garnish with fresh parsley if desired.

To Grill the Foil Packets:

Preheat oven to 425F.

Place foil packets on a baking sheet and bake 50 to 55 minutes or until chicken is cooked through and tender and reaches an internal temp of 160F with an instant read thermometer.

Remove baking sheet from oven. Carefully open foil and brush the chicken with remaining BBQ sauce, bake 5 minutes uncovered and garnish with fresh parsley if desired.

Bake Foil Packets in the Oven:

Grilled Tilapia with Cajun Butter is prepared in foil packets with Cajun seasoned tilapia fillets, corn, and veggies. Juicy, tender, &amp; delish!

Grilled Tilapia with Cajun Butter

corn

yellow onion, (thinly sliced)

red bell pepper, (thinly sliced)

garlic, (minced)

butter, (melted)

cajun seasoning blend, (divided)

salt, (divided)

black pepper, (divided)

tilapia filets, (about 4 to 6 ounces each, thawed)

Lemon slices, (for serving)

Preheat grill to 400˚F.

Tear out 4 large heavy duty foil sheets measuring about 12x12, each. Set aside.

Add 8 cups water to a cooking pot and set over high heat; bring to a boil.

Add in the corn; reduce heat to a steady simmer and cook for 10 minutes. Drain.

In a large mixing bowl combine the corn, sliced onions, bell peppers, and garlic.

Melt the 3 tablespoons butter in a separate bowl; stir in ½ tablespoon cajun seasoning, ½ teaspoon salt and ¼ teaspoon black pepper.

Pour the melted butter mixture over the corn, onions, and peppers. Gently toss to combine.

Rub the remaining cajun seasoning blend all around the tilapia filets. Season with remaining salt and pepper.

Divide the corn mixture between the four aluminum foil sheets.

Add a fish fillet to each foil.

Dot the cubed butter over the fillets.

Bring edges of the foil together and seal them closed.

Transfer packets to the grill and cook for 15 minutes, flipping them once halfway through cooking.

Remove from grill.

Carefully open up the packets away from your face.

Serve with lemon slices.

These Easy Hobo Dinners are the perfect way to make hamburgers in a foil packet. This no-clean up recipe is great for camping and grilling, but can also be made in the oven!

Hobo Dinner Hamburger Foil Packets

lbs. ground beef (I prefer 80/20)

Kosher salt

black pepper

onion powder

Worcestershire sauce

lb. baby potatoes, cubed

mushrooms,

onion,

olive oil

paprika

oregano

Salt and pepper

KRAFT Heinz Simply Ketchup

Miracle Whip

Lettuce

Tomato

cheddar cheese, or cheese

Preheat the grill to 400 degrees. *See notes...

Preheat the grill to 400 degrees. *See notes for campfire and oven directions.* Cut four strips of heavy duty aluminum foil about 2 ft long.

Add the beef, salt, pepper, garlic powder, and...

Add the beef, salt, pepper, garlic powder, and Worcestershire sauce to a bowl. Use your fingers to gently work the seasonings into the beef. Form into four patties.

Combine the potatoes, mushrooms, and onions with the...

Combine the potatoes, mushrooms, and onions with the olive oil and garlic powder, paprika, oregano, and parsley. Sprinkle with salt and pepper.

If you're making these on the campfire, lay...

If you're making these on the campfire, lay a cabbage leaf on the bottom of each strip of foil before adding the veggies. Otherwise, layer the packets with veggies first and the burger patty on top.

Bring the two short sides together and fold...

Bring the two short sides together and fold them down to seal. Fold/roll up the remaining two sides.

Place directly on the grill grates, cover and...

Place directly on the grill grates, cover and cook for 25-30 minutes, or until the burger registers 165 degrees.

Carefully (really carefully--the steam can be very hot!),...

Carefully (really carefully--the steam can be very hot!), unwrap the packets. If desired, place a slice of cheese on top of each burger. Loosely roll back up and allow the cheese to melt for a few minutes. Top the burgers with Miracle Whip or Heinz Simply Ketchup plus your favorite toppings and serve.

This Creamy Garlic Chicken Foil Packet recipe is a cozy, one-packet meal made with tender chicken, couscous, and a luscious parmesan garlic sauce. Bakes all in one for easy cleanup—perfect for busy weeknights!

Chicken Foil Packets with Couscous

garlic (finely minced)

⅓ less fat cream cheese (at room temperature)

Parmesan cheese (divided)

chicken breast

pearl couscous (I used tri color)

basil (chopped)

If using the oven: Preheat oven to 375°F.

If using the grill to cook: Preheat grill to 400°F this should take at least 10 minutes while you prep the rest. (The temp will reduce slightly when you open the lid)

In a bullet blender or large bowl thoroughly mix cream cheese, 1 tablespoon parmesan cheese, garlic, ⅓ cup chicken broth, salt and pepper until combined. Add chicken breast and couscous, gently stir. The liquid will absorb.

Tear off a 12-inch pieces of heavy duty foil and fold into pocket-like shape; transfer to an oven-safe or grill safe baking sheet.

Spoon the chicken and couscous in the center of the foil. Bring two ends up and over the chicken and crimp to close. Crimp sides so everything is completely enclosed.

Carefully place the foil packet and sheet pan on one side of the grill and turn the burners below the packets down to low. Close the lid. Cook for 15 minutes at 350°F to 375°F. Remove the foil packets to the rimmed baking sheet and let sit for 5 minutes before opening. Check chicken for doneness, if needs more time or if you have trouble keeping the grill to temp, re-seal and add 5 minutes more.

Carefully open the foil packets, there will be hot steam trapped inside so use caution while opening.

Stir in the remaining broth and fluff with a fork, top with basil and parmesan before serving.

What a great recipe that is fast and delicious. Foil packs are wonderful as they are portion controlled and can customize as needed. I added red bell pepper, used chicken tenders, and made some smaller using one tab cream cheese and .25 cup for both the orzo and broth, and used 4 ounces chicken. Worked out just fine. At the end with smaller portions added two tabs more chicken broth. We loved these, would be great for company and make ahead packets. Another favorite

So I made this this evening but I swapped cottage cheese for the cream cheese. It was delicious.

Tasty and easy!! I made 2 packets last night and put one in the fridge afterward for today and next time i think i would not make the 2nd one, just put it in the fridge for a day and cook the next day or i would put it in a container not leave it in the foil to reheat the next day

Still loved it and made another 2 foil packet recipes for dinner today! I had the leftovers from last night for lunch 🤣

Loved this! Simple and fast and tasty! Added asparagus, red onion and green pepper to mine

Easy shrimp foil packets with Mediterranean flavor—juicy shrimp, feta, and veggies grilled in under 20 minutes. Great for summer, camping, or meal prep.

Shrimp Foil Packets

lemon juice (freshly squeezed)

kosher salt

black pepper (to taste)

shrimp

cherry tomatoes (halved)

onion

chickpeas

kalamata olives (sliced)

feta cheese

dill

lemon wedges (for serving)

Preheat an outdoor grill to 350F covered over high heat.

Add the olive oil, lemon juice, dried oregano, salt, and pepper to a mixing bowl and whisk to combine.

Add the shrimp, tomatoes, red onion, chickpeas, and olives to the bowl and toss to coat everything in the marinade.

Tear off 2, 12-inch pieces of heavy duty foil. Divide the shrimp mixture in half, spooning each portion in the center of each piece of foil. Bring two ends up and over the shrimp and crimp to close. Crimp sides so everything is completely enclosed. Transfer the foil packets to a rimmed baking sheet to easily transport to the grill.

Carefully place the foil packets on one side of the grill and turn the burners below the packets down to low. Close the lid. Cook for 6-8 minutes. Remove the foil packets to the rimmed baking sheet.

Carefully open the foil packets, there will be hot steam trapped inside so use caution while opening. Evenly divide the feta cheese, and chopped dill between the foil packets and serve with lemon wedges.

Delicious and so simple. Made and cooked on the grill as written. Will definitely make again.

This was great. Tasted even better than I expected. The only addition I made was adding red pepper flakes to the mix for a bit of zestiness. A keeper recipe for sure.

delicious! Easy and healthy!
Baked At 375 for 25 minutes , served over angel hair pasta. Topped with fresh basil!

Really nice flavors.  I baked the pockets and found that the shrimp was still uncooked at 8 minutes, so upped the temp and ended up baking it more like 15-20 minutes.  I used plum tomatoes since I didn't have the cherry.  There was lots of yummy juice to sop up.  My husband gave it a thumbs up.  I'll definitely do this one again.

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Top Tags

Shrimp Scampi Foil Packets

BBQ Chicken Foil Packets

Grilled Tilapia with Cajun Butter

Hobo Dinner Hamburger Foil Packets

Chicken Foil Packets with Couscous

Shrimp Foil Packets

Top 6 foil packet meals recipes from across the web

The most viewed foil packet meals recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp Scampi Foil Packets

BBQ Chicken Foil Packets

Grilled Tilapia with Cajun Butter

Hobo Dinner Hamburger Foil Packets

Chicken Foil Packets with Couscous

Shrimp Foil Packets

The most viewed foil packet meals recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine