These Grilled Crack Chicken Foil Packets are packed with creamy goodness and delicious flavor! With chicken, cheese, and bacon all in one handy pack, they’re a breeze to make.
Honestly, it feels like a party in your mouth with every bite! I love tossing them on the grill for an easy meal, plus the clean-up is a snap since there’s no extra dishware. Yay!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best for this recipe because they cook evenly. You can substitute with thighs, but they might be a bit richer. For a vegetarian twist, try using chickpeas or a mix of mushrooms instead!
Potatoes: Thinly sliced potatoes give a lovely texture and soak up the flavors. You can swap them for sweet potatoes, which can add a nice sweetness, or even zucchini for a lighter option. Just remember that cooking time may vary.
Ranch Seasoning: Ranch seasoning mix adds a tasty boost. If you don’t have it, you can combine dried dill, garlic powder, onion powder, and a bit of salt to create your own. I’ve often used Italian seasoning as a substitute, and it works surprisingly well!
Cheese: Cheddar cheese is classic here, but feel free to mix it up! Monterey Jack or pepper jack for a little spice can also be fun. Just make sure it’s shredded for easy melting.
Bacon: Crumbled bacon gives a great crunch and flavor. You can use turkey bacon or even omit it for a lighter dish. If you’re vegan, try using coconut bacon for a similar effect.
How Do I Seal the Foil Packets Properly?
Sealing the foil packets properly is key to keeping the moisture and flavors inside. Here’s how to do it:
- After distributing the chicken and potatoes, fold the sides of the foil towards the center.
- Roll up each end tightly, making sure there’s no open gaps. You want to create a little pocket for the steam to circulate.
- If the foil tears, don’t stress! Just use a second piece of foil to cover it. Trust me, no one likes soggy packets!
When you remove the packets from the grill, be careful! The steam can be really hot, so using an oven mitt is a good idea. Happy grilling!
How to Make Grilled Crack Chicken Foil Packets
Ingredients You’ll Need:
For the Chicken and Potatoes:
- 1 pound boneless, skinless chicken breasts, chopped into bite-sized pieces
- 4 medium potatoes, thinly sliced
- 1 packet ranch seasoning mix (about 1 ounce)
- 1/2 cup cream cheese, softened
- Salt and pepper to taste
For the Toppings:
- 1 cup shredded cheddar cheese
- 6 slices of cooked bacon, crumbled
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- Aluminum foil
How Much Time Will You Need?
You’ll need about 10 minutes for prep work and 30-35 minutes for cooking on the grill. So, in total, it’s around 45 minutes from start to finish. Quick and easy—perfect for a fun meal!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your grill to medium heat. While it’s heating up, take four large sheets of aluminum foil. Make sure each sheet is big enough to hold a serving of the chicken and potato mixture. Lay them out on your counter—you’re ready to fill them up shortly!
2. Mixing the Ingredients:
In a large bowl, gather your chopped chicken, thinly sliced potatoes, ranch seasoning mix, softened cream cheese, and a sprinkle of salt and pepper. Mix everything together really well. You want the chicken and potatoes to be coated in that yummy ranch and cream cheese mixture—so stir until it’s all combined!
3. Filling the Foil Packets:
Now, it’s time to fill your foil sheets! Divide the chicken and potato mix evenly among the four sheets, placing the mixture in the center of each piece of foil. Don’t worry if it looks a little full; that’s a good thing!
4. Adding the Cheesy Toppings:
Next, sprinkle shredded cheddar cheese and crumbled bacon over each portion. This is what makes the dish so delicious! You can add as much as you like—go on, be generous!
5. Sealing the Packets:
Now comes the fun part—folding the foil! Take the sides of the foil and fold them over the mixture to create a little pocket. Then, roll up the ends tightly to seal the packets so nothing spills out while they cook. Make sure they’re secure!
6. Cooking on the Grill:
Place your foil packets carefully on the grill. Let them cook for about 30-35 minutes, flipping them halfway through cooking. You’ll know they’re ready when the chicken is fully cooked and the potatoes are tender. Mmm, can you smell that deliciousness already?
7. Serving Up Your Meal:
Once the packets are done, carefully take them off the grill—watch out, they’ll be very hot! Open the foil packets gently (be careful of the steam!) and use a fork to fluff the contents inside. If you’d like, sprinkle fresh parsley on top for garnish before digging in.
Enjoy your tasty Grilled Crack Chicken Foil Packets—they’re a flavorful hit for any summer cookout!
Can I Use Different Vegetables Instead of Potatoes?
Absolutely! Feel free to replace the potatoes with other vegetables such as zucchini, bell peppers, or carrots. Just make sure to slice them thinly so they cook thoroughly in the same time as the chicken.
What Can I Substitute for Ranch Seasoning Mix?
If you don’t have ranch seasoning, you can make a quick substitute using a blend of dried herbs. Combine 1 tablespoon each of dried dill, garlic powder, onion powder, and a pinch of salt to mimic ranch flavor. Adjust to taste!
How Should I Store Leftovers?
Leftover foil packet meals can be stored in an airtight container in the fridge for up to 3 days. To reheat, you can place them back on the grill for a few minutes or use the microwave until heated through.
Can I Make These Foil Packets in the Oven?
Yes, you can! Preheat your oven to 400°F (200°C) and bake the sealed foil packets on a baking sheet for 30-35 minutes, flipping halfway through. This method works great if you’re unable to grill!
