Easy Campfire BBQ Chicken Foil Packs

Ingredients

• •1.5 lb chicken thighs
• •0.75 cup BBQ sauce
• •1 Tbsp vegetable oil
• •2 tsp smoked paprika
• •1 tsp garlic powder
• •1 tsp onion powder
• •0.5 tsp black pepper
• •1 tsp salt
• •1.5 lb Yukon Gold potatoes
• •1 whole green bell pepper
• •1 whole red onion

Equipment

• • grill
• • heavy-duty foil
• • large bowl
• • meat thermometer

Instructions

1. 1Gather and prep ingredients. Preheat the grill to 425°F.
2. 2Cut chicken thighs into bite-size pieces (about 1-1½ inches). Slice red onion and green bell pepper. Cut potatoes into 1-inch cubes.
3. 3In a large bowl, combine the cubed chicken with ½ cup BBQ sauce, vegetable oil, smoked paprika, garlic powder, onion powder, black pepper, and salt. Toss until evenly coated.
4. 4Add the Yukon Gold potatoes, bell pepper, and onion to the bowl and toss until everything is lightly coated in the sauce.
5. 5Cut four 12×18-inch sheets of heavy-duty foil. Divide the chicken and vegetable mixture evenly between the 4 foil packs, placing in the middle of the foil.
6. 6Bringing the short sides of the foil together, fold the seams together twice and then tuck the ends in to seal tightly, leaving space for steam to circulate.
7. 7Grill for 20-25 minutes, flipping once halfway through, until the chicken is cooked through and the potatoes are fork tender. (Or bake at 425°F for 25-30 minutes in the oven until fully cooked.)
8. 8Carefully open the packets, let the steam release, reglaze with remaining BBQ sauce and serve immediately.