Tin Foil Dinners

In my last blog post, I said I’d be adding some tin-foil dinner recipes. Below are a couple and links to two sites that I found had several of them that looked pretty good.

I tried a few of these dinners and two recipes are below. Next time I’ll be sure to get pictures of them as I make them and when they’re done!

Keep in mind you don’t have to only cook these on a grill. They can be cooked on charcoal or on wood embers from your campfire. You can also cook them in a crockpot. Remember to always wrap them tightly and use heavy duty aluminum foil.

Being full time in an R V usually means you don’t have a full-size refrigerator or freezer. Some of the larger Fifth Wheels or Motor Coaches do, but ours does not. We also don’t have much of a pantry. All that means is we have to shop more often. I usually try to keep only the basics on hand as far as spices and seasonings are concerned. This means the recipes are usually simple but I try to make them tasty.

Corn on the Cob is an easy one to fix. Remove the husk and silk; add salt and butter. Wrap it securely in heavy-duty foil; place it on the grill for about 20 minutes, turning occasionally and you’re done. Add some sliced tomatoes and cucumbers and you have a great side dish.

Lemon Chicken and Asaparagus Foil Packet for four

Ingredients and Instructions for this tin foil dinner are:

  • 4 boneless chicken breasts, pounded to an even thickness or 6-8 boneless chicken thighs. Chicken thighs are smaller than the breasts so you’ll want to put two in each serving packet.
  • 1 large bundle of asparagus spears, which is about one pound
  • 1 lemon sliced
  • 1 teaspoon minced garlic ( I used one fresh garlic clove that I had and chopped it up into small pieces)
  • 3 tablespoons butter
  • 1-1/2 teaspoons Italian Seasoning ( this is one seasoning I usually keep on hand)
  • salt and pepper to taste


  • Lay four 12×12 inch squares of foil out on a flat surface.Place one chicken breast or two thighs in the middle of the foil square.
  • Cut off about 1-2 inches off the hard end of the asparagus. Cut the spears in half and divide them among the foil packets.
  • Divide the lemon slices between the foil packets and tuck them around the chicken and the asparagus
  • Mix together the butter, garlic, Italian seasoning, and some lemon juice. Brush over the chicken and asparagus. Sprinkle with salt and pepper.
  • Fold the foil over the chicken and asparagus to close off the packet. Secure it tightly.
  • Grill them over medium-high heat for about 8 minutes on each side
  • Serve immediately.

Butter Garlic Herb Steak Foil Packet for four

This is one I revise based on what I have on hand. As I mentioned earlier I don’t have space to keep a lot of seasonings on hand.


  • Small Red potatoes, cut in halves or fourths
  • 2 carrots, sliced
  • red pepper, cubed
  • green pepper, cubed
  • 1/2 red onion, cubed
  • salt and pepper
  • 1 Tablespoon olive oil
  • 1-1/2 pound top sirloin steak, cut into one-inch cubes
  • Garlic Herb Butter –
  • 1/2 cup butter at room temperature
  • 1/4 cup freshly chopped parsley ( I keep this on hand since I found several recipes list it)
  • 4 garlic cloves, minced
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • In a medium size bowl, add the red potatoes, carrots, bell peppers, and red onion. Add salt and pepper and toss with the olive oil
  • On each of four 18×12 inch pieces of heavy-duty aluminum foil, place one-fourth of the vegetable mixture in the center. Top with one-fourth of the steak.
  • Mix up the ingredients for the garlic herb butter and divide it into fourths. Place the butter mixture on top of the steak meat.
  • Double fold tops and ends of each piece of foil leaving some space for the steam to gather.
  • Place packets on the grill and cover. Grill 15 minutes or until steak is cooked through and veggies are tender. Carefully open packets and serve.

These are just two recipes, but you can be creative and come up with some of your own. Most of the packets take 20-30 minutes to cook and about 15 minutes of prep time.

I hope you enjoy these. Let me know how they turn out for you and let me know about the ones you make up on your own.




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