Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1/2-inch cubes
  • 1 lb baby gold potatoes, quartered into 1/2-inch pieces
  • 2 medium carrots, sliced into thin rounds
  • 1 cup snap peas
  • 1 medium yellow onion, diced
  • 3 tbsp olive oil
  • 2 tbsp melted unsalted butter
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Cut the chicken thighs and potatoes into uniform 1/2-inch pieces to ensure even cooking.
  2. In a large bowl, toss the chicken and vegetables with olive oil, melted butter, and the seasoning blend (paprika, garlic powder, onion powder, salt, pepper, and lemon juice) until evenly coated.
  3. Tear four large sheets of heavy-duty aluminum foil (approximately 12x18 inches).
  4. Divide the chicken and vegetable mixture evenly among the four foil sheets.
  5. Seal the packets using the Envelope Fold: bring the two long sides together and fold down tightly, then fold the ends inward to create an airtight pouch.
  6. Place packets on a campfire grill or in an oven and cook for 30 minutes or until the chicken reaches an internal temperature of 165°F.