Tinfoil Dinners are Convenient!
Tinfoil dinners are one of my favorite ways to cook for camping! I love the convince of this method. You can prepare your dinner in your home kitchen and keep them in a cooler until you are ready to eat. This makes it so you can cut and prepare all the ingredients and place wrap them up for the trip.
When you are ready to eat, just place them in the fire and you have a hot meal 20-40 min later. This method makes it so you can have a delicious quick meal without the hassle of bringing all the raw ingredients and preparing the food outside or in a tightly spaced trailer kitchen.
Tinfoil Meals: BBQ Chicken
This is one of my favorite tinfoil dinner recipes! We got this delicious meal from pillsbury.com and want to share with my favorite campers! I mentioned in a previous post that I have a sweet tooth and I love this sweet BBQ chicken recipe. The pineapple in this recipe satisfied my sweet tooth and the BBQ chicken really brings out the rustic smokey flavor we all crave while enjoying the great outdoors!
- 4 boneless skinless chicken breasts, cut in 1-inch pieces
- 2 cups barbecue sauce
- 2 cups drained pineapple tidbits
- 1 red bell pepper, diced
- 1 small red onion, diced
- Heat oven to 375°F. Cut 4 large sheets of foil; arrange singly on flat surface.
- In medium bowl, toss together 4 boneless skinless chicken breasts, cut in 1-inch pieces, and 2 cups barbecue sauce until chicken is fully coated.
- Divide chicken pieces evenly among sheets of foil. Divide 2 cups drained pineapple tidbits, 1 bell pepper, diced, and 1 small red onion, diced, evenly over chicken on foil sheets.
- Bring up 2 sides of foil over chicken so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
- Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). To grill, place foil packs on preheated grill. Cook 10 minutes. Turn packs over; cook 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).