Elevate your camping menu with this Teriyaki Chicken in Foil recipe. Juicy chicken, fresh vegetables, and a tangy teriyaki sauce come together in a simple, foil packet, making this dish easy to prepare and reheat over a campfire.
Not to mention, this dinner is the definition of eating the rainbow with all the nutrients you can pack into it!
Why Teriyaki Chicken in Foil is Fantastic for Camping
Teriyaki chicken in foil is an ideal camping meal because it’s easy to prepare ahead of time and requires minimal cleanup. Additionally, the foil packets keep the flavors locked in, resulting in a delicious and moist dish.
Pre Cooking the chicken and vegetables ahead of time also gives you consistency and a very easy reheating process!
Teriyaki Chicken in Foil Recipe
Ingredient List: [Per 2 Servings]
- 2 boneless, skinless chicken breasts (about 1/2 pound), cut into bite-sized pieces
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 cup snap peas
- 1/2 cup sliced carrots
- 1 small zucchini, sliced
- 2 tablespoons olive oil
- 1/4 cup teriyaki sauce
- Salt and pepper to taste
- 2 tablespoons chopped green onions (optional – for garnish)
- 1 tablespoon sesame seeds (optional – for garnish)
This is a great one to plan an extra serving for the pup at your campsite. (With very light sauce or olive oil only) My rottie girl was a huge fan!
Preparation Instructions at Home
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook for 6-7 minutes on each side until the internal temperature reaches 165°F (74°C). Remove from the skillet and allow to cool slightly before dicing into bite-sized pieces.
- Sauté the Vegetables: In the same skillet, heat the remaining tablespoon of olive oil. Add the broccoli, bell peppers, snap peas, carrots, and zucchini. Season with salt and pepper, and sauté for 5-7 minutes until slightly tender but still crisp. Let the vegetables cool.
- Assemble the Packets: Tear two large sheets of heavy-duty foil (about 18 inches each). Spray insides with cooking oil. Evenly divide the diced chicken and sautéed vegetables between the two sheets. Drizzle 2 tablespoons of teriyaki sauce over each packet.
- Seal the Packets: Fold the foil tightly over the chicken and vegetables, ensuring there are no gaps for the juices to escape.
[How to Fold Your Foil Packet]
- To properly fold a meal into a foil packet, begin by laying a large sheet of heavy-duty aluminum foil flat.
- Place your ingredients in the center, leaving enough space around the edges to create a good seal.
- Bring the two long sides together over the food and fold them down in small, tight increments to form a seam.
- Then, fold the short sides up and in, crimping them tightly to prevent steam and juices from leaking out.
- This technique creates a sealed, steamy environment perfect for cooking the meal evenly over a campfire or grill without losing moisture.
- Refrigerate Until Ready to Use: Keep the prepared packets in the refrigerator until you’re ready to cook them at camp.
Finishing Instructions at the Campsite
- Cook the Packets at Camp: Place the foil packets over medium-high heat on a campfire grate, in the fire, or remove the foil and cook on a camping stove. Cook for 10-15 minutes, flipping halfway through, until everything is thoroughly heated.
- Home Cooks: you can use this same method over the grill or Bake at 400°F (200°C) for 20–25 minutes on a baking sheet.
- Serve: Carefully open the foil packets, watching for steam, and transfer the contents to plates. Garnish with chopped green onions and sesame seeds if desired.
Tips for Perfect Teriyaki Chicken in Foil
- Customize Your Veggies: You can add your favorite vegetables, like mushrooms or baby corn, to these packets for extra variety.
- Make It Spicy: If you like heat, drizzle some sriracha or sprinkle crushed red pepper flakes on top before sealing the packets.
Don’t have storage containers, cooking equipment, or serving ware to suit your needs? No problem! Check out this checklist from REI with links to tons of tools to make your dish in the wild seamless! Camp Kitchen Checklist
FAQ — Teriyaki Chicken in Foil
Yes. The foil packets can be fully assembled at home, sealed, and stored cold so they’re ready to cook at camp.
They’re cooked over a campfire or on a grill until the chicken is cooked through and everything is heated evenly.
Yes. You can swap or adjust vegetables based on what you have on hand or what travels well, without changing the overall method.
Conclusion
This Teriyaki chicken in foil recipe is a great way to enjoy a flavorful, satisfying meal while camping. Easy to make ahead and cook over the campfire, it’s a versatile dish that can be tailored to your tastes.
Enjoy a delicious, mess-free meal with this convenient and nutritious recipe.
Planning great meals can totally change the game for your camping trip. I hope you enjoy this recipe as much as we have!
Your Turn
Ready to try this recipe on your next camping trip? We’d love to see how it turned out! Be sure to tag us on social media and share your camping cooking experience. Whether you nailed it or added your own twist, let us know how it went!
@thedisperseddietitian #thedisperseddietitian
Related Recipes and Inspiration
For another easy foil packet dinner, try my gnocchi foil packets. They’re cozy, low-mess, and cook right at camp, making them a great option when you want something hearty but don’t want to deal with a pile of dishes.
Looking for more recipes you can prep before your trip? Browse my 15 make-ahead camping meals for easy breakfasts, lunches, dinners, and snacks that make camp cooking simple.
Check out our whole blog for even more cooking ideas, campfire drinks, and amazing locations to complete your elevated outdoor trip!
Teriyaki Chicken in Foil
Ingredients
- 2 boneless skinless chicken breasts (about 1/2 pound)
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1/2 cup snap peas
- 1/2 cup sliced carrots
- 1 small zucchini sliced
- 2 tbsp olive oil
- 1/4 cup teriyaki sauce
- salt and pepper to taste
- 2 tbsp chopped green onions optional
- 1 tbsp sesame seeds optional
Instructions
Make-Ahead:
Cook the Chicken & Vegetables:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Season the chicken breasts with salt and pepper. Place them in the skillet and cook for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the skillet and let them cool slightly before dicing into bite-sized pieces.
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Add broccoli, bell peppers, snap peas, carrots, and zucchini to the skillet. Season with salt and pepper, and sauté for 5-7 minutes, or until the vegetables are slightly tender but still crisp. Let them cool.
Assemble Foil Packets:
- Tear off two large sheets of heavy-duty foil (about 18 inches each).
- Evenly distribute the diced chicken and sautéed vegetables between the two sheets of foil. Drizzle 2 tablespoons of teriyaki sauce over each packet.
- Fold the foil over the chicken and vegetables, sealing the edges tightly to create packets with no openings where juices can escape.
At Camp:
- Place the foil packets over medium-high heat on a grate over the campfire, directly in the fire, or remove the foil and cook on a camping stove. Cook for 10-15 minutes, flipping halfway through, until everything is heated thoroughly.
- If cooking at home: Use the same method over the grill or Bake at 400°F (200°C) for 20–25 minutes on a baking sheet.
- Carefully open the foil packets (watch out for steam) and transfer the contents to plates.
- Garnish with chopped green onions and sesame seeds before serving if desired and enjoy!
Notes
Additional Resources
Remember, all foods can fit into a healthy lifestyle from the ultra nutritious to the indulgent treat. Check out this information from the Academy of Nutrition and Dietetics to learn more about finding balance in your diet: