Smoked Paprika Chicken Chorizo Foil Packs
Table of Contents
Recipe Introduction
Quick Hook
Hands up if you hate washing up? I know I do! That’s why I’m obsessed with Foil Pack Meals . They are the absolute ultimate for maximum flavour and minimum faff. This specific smoked paprika chicken and chorizo recipe brings the sunny, smoky tastes of Spain right into your backyard.
It's robust, spicy, and unbelievably easy to prepare.
Brief Overview
This cooking method takes the classic "hobo dinner" packet and gives it a sophisticated, deeply satisfying Spanish twist. We’re loading tender chicken, punchy chorizo, and hearty spuds into aluminium packet chicken and veg .
They are perfect whether you’re rustling up campfire foil packs on a weekend holiday or just need easy weeknight foil dinner recipes at home. The quick prep makes this one of the best ways to cook chicken chorizo parcels quickly and effectively.
Practical Perks
The true beauty of this approach is the sheer mess free magic. Call them grill pouch meals no mess or backyard barbecue foil meals —it’s the same glorious result: dinner cooked and served in the same parcel.
The sealed foil traps all the steam and spice, guaranteeing juicy meat and perfectly tender chicken foil packets with potatoes .
Main Benefits
You get a full portion of veg packed in alongside the protein, making this a well rounded meal requiring no side dishes (unless you fancy a bit of crusty bread for dipping!). This is your go-to for a casual Bank Holiday weekend or a satisfying Sunday dinner where you want the flavour of a one pan Spanish chicken and sausage without the scrubbing.
My key lesson learned over the years? Always use heavy duty foil and seal it properly! No one wants leaks dripping onto the coals or the oven tray (trust me, I learned that the hard way!). Now, let's get those ingredients ready!
Hello everyone! You know I love a recipe that practically cooks itself, right? When it comes to maximum flavour with minimum washing up, nothing beats a proper Foil Pack Meal . Seriously, the convenience is bonkers.
This is my absolute go-to recipe when I need a fuss free dinner that tastes like I spent hours on it.
This particular meal is the ultimate smoked paprika chicken and chorizo recipe , perfect whether you're whipping up easy weeknight foil dinner recipes in the oven or tackling proper Campfire Foil Packs by the river.
We’re channeling deep, rustic Spanish flavours into every aluminium packet chicken and veg parcel. It’s a genuinely satisfying, hearty one pan Spanish chicken and sausage experience.
Ingredients & Equipment
This setup is simple, focusing on hearty ingredients that can withstand the steam and heat. Remember, uniformity in your chopping is the secret to success here!
Main Ingredients
For the best results, use boneless, skinless chicken thighs they stay much juicier than breast meat inside the foil pack.
| Ingredient | US Customary | Notes on Quality |
|---|---|---|
| Chicken Thighs (Cubed) | 1.5 lb | Ensure uniform 1 inch cubes. |
| Chorizo Sausage (Sliced) | 4 oz | Use good quality semi cured cooking chorizo. |
| New Potatoes (Halved/quartered) | 1 lb | Waxy potatoes hold their shape best. |
| Red Bell Pepper & Onion | 1 & 1/2 unit | Rough, chunky chop preferred. |
Seasoning Notes
This is where the magic happens. We’re building a flavour profile that’s smoky, slightly sweet, and savoury.
The essential flavour driver here is Smoked Paprika . Don’t skimp. Skip the dusty supermarket aisle version and find a quality Spanish brand (Pimentón Ahumado). That deep, earthy smokiness is non-negotiable for authentic flavour.
Substitution Hack: If you’re completely out of fresh garlic, you can use 1/2 teaspoon of garlic powder per pack, but honestly, try to find fresh. The raw punch of the minced garlic mixes beautifully with the olive oil to coat everything evenly.
Remember that vital splash of liquid (broth or wine)? That small amount of moisture generates steam inside the packet, which is essential. It prevents scorching and ensures your chicken foil packets with potatoes are incredibly tender the key to the best way to cook chicken chorizo parcels !
Equipment Needed
The beauty of these grill pouch meals no mess is the minimal gear required.
You mainly need heavy duty aluminium foil . I learned the hard way that cheap, flimsy foil means tears, leakage, and ruined food. If you’re just using standard kitchen foil, please double wrap every packet.
Seriously, this step saves so much grief, whether you’re doing a hobo dinner packets oven recipe or using the coals for a backyard barbecue foil meals setup. Just a good, sharp knife and a large mixing bowl, and you’re ready to roll!
Cooking Method: The Magic of the Packet
Right, let’s get down to brass tacks. The absolute beauty of creating Foil Pack Meals is that the packet does all the heavy lifting. You’re essentially creating a mini, intensely flavoured sauna for your ingredients.
If you follow these simple steps, you’ll nail this fantastic smoked paprika chicken and chorizo recipe every time.
Prep Steps: Organization is Your Best Mate
This stage is truly crucial for success. We’re aiming for those lovely, perfectly cooked chicken foil packets with potatoes , and nothing ruins that faster than potatoes that are still crunchy.
The biggest time saver here is the uniform chop. Get your chicken and all your vegetables (peppers, onions) cut into roughly 1 inch chunks. My top tip? Ensure the potatoes are the smallest pieces halved or quartered depending on size.
I learned the hard way years ago that a big spud takes ages, leaving the chicken dry while you wait!
Before mixing, make sure you have your four large sheets of heavy duty foil ready. This organization is key for keeping your process smooth and minimizing mess, which is the whole point of these easy weeknight foil dinner recipes .
step-by-step Process: Sealing the Deal
Marinate Magic: In that large mixing bowl, get all your gorgeous oil and smoky paprika spice mixed up first. Give it a good whisk until it looks like a rich, orange paste.
Coat Everything: Add the chopped chicken, chorizo, potatoes, and veg. Use your hands (or a sturdy spoon) to toss the lot until every single piece is gleaming and well coated in that Spanish flavour bomb. This is your essential step for the best way to cook chicken chorizo parcels.
Layer Up: Lay out your foil sheets. Start by creating a base layer with the potatoes and the onion right on the bottom they need the most heat. Place the chicken and chorizo on top.
Add Steam: Drizzle that optional tablespoon of liquid (broth or wine) over the top of the mix. This little bit of moisture is the secret to a juicy aluminium packet chicken and veg .
The Airtight Seal: Bring the long edges together and fold them over several times, crimping tightly. Then seal the ends upwards, creating a secure, pillow like envelope. If air can escape, so can the precious steam.
Cook Smart: Place the sealed packets onto a baking sheet (if using the oven or grill) or directly onto your coals for Campfire Foil Packs .
Cook at 400° F ( 200° C) for 25 minutes . After 20 minutes, carefully slice one packet open.
The chicken must reach an internal temperature of 165° F ( 74° C) , and the potatoes must be easily pierced by a fork. If they’re tough, reseal and give it five more minutes.
Pro Tips: No Mess, Just Success
When I’m making these hobo dinner packets oven recipe style, I always remember two things:
- Double Up: If you don't have heavy duty foil, use two layers of standard foil. A tear is a disaster, resulting in lost liquid and a burnt mess. These grill pouch meals no mess should truly be no mess!
- make-ahead Genius: You can assemble these parcels completely up to 24 hours in advance and store them raw in the fridge. That makes this one pan Spanish chicken and sausage recipe perfect for backyard barbecue foil meals —just pull them out of the cool box and throw them straight onto the heat.
Right then, you’ve nailed the cooking part! These Foil Pack Meals are truly the champion of easy weeknight foil dinner recipes. This Spanish inspired dish isn't just tasty; it’s a lifestyle choice (the lazy one!).
Here are a few final pointers on how to serve this magnificent one pan Spanish chicken and sausage meal and keep those leftovers delicious.
Recipe Notes
Serving Suggestions
The best way to cook chicken chorizo parcels is definitely directly in the aluminium packet minimal washing up, remember? But how do you make it look nice? Just slice the top of the foil open carefully and peel the edges back. This creates a neat little 'bowl' holding the sizzling contents.
The aroma, by the way, when you first pierce that foil, is pure heaven smoky, garlicky, and rich.
Serve with a massive slice of crusty bread baguette or sourdough is perfect to soak up all that gorgeous smoky oil and chorizo fat left in the bottom of the pouch. If you've been doing a backyard barbecue foil meal, a simple chilled continental lager or a glass of dry sherry provides a fantastic, refreshing contrast to the paprika heat.
Storage Tips
Since you cooked these in individual aluminium packet chicken and veg portions, storing is super simple. If the packet hasn't been opened (i.e., you made extra for lunch), you can refrigerate it for up to 3 days.
My top tip: Do not freeze these particular chicken foil packets with potatoes inside; the potato texture goes all grainy when defrosted. If you have leftovers, scoop the contents into an airtight container.
To reheat, the best method is to put them back into a new foil envelope and stick them in the oven at 350° F ( 175° C) for about 10– 15 minutes until piping hot. This helps maintain the moisture.
Variations
This is where the real fun begins. If you need a gluten-free dish, good news it already is, providing you double check your chorizo label (most Spanish varieties are fine, but cheap ones can sneak in fillers).
For seasonal swaps: If you are making Campfire Foil Packs in autumn, throw in some chunks of butternut squash or sweet potato instead of half the regular potatoes. The sweet flavour works brilliantly with the smoked paprika chicken and chorizo recipe .
I once tried adding olives, thinking it was very Iberian, but honestly? It made the packets a bit watery and dominated the paprika. Lesson learned: Sometimes simple truly is the best way.
Nutrition Basics
You’re getting a fantastic, balanced meal here. Chicken is lean protein for muscle, and the potatoes provide sustained energy. The key health benefit? Aside from the delicious taste, smoked paprika contains some good antioxidants.
But really, the biggest benefit of these grill pouch meals no mess situations is the reduced stress from not having to scrub baking trays!
Whether you’re following a hobo dinner packets oven recipe indoors or cooking over a roaring flame, this dish is a definite keeper. Seriously, ditch the washing-up stress. You've got this!
Frequently Asked Questions
I'm not fussed about chorizo. What are the best protein or veggie substitutions for these Foil Pack Meals?
This recipe is incredibly flexible, which is why it’s such a cracking good option for batch cooking. For a simple protein swap, use boneless pork loin or firm fish like cod, though fish packs will cook much quicker (around 15 minutes, tops!).
If you fancy going meat free, use a drained tin of chickpeas for bulk, or add halloumi cheese and extra dense veg like aubergine and courgette for a satisfying vegetarian twist.
Can I prep these chicken and chorizo packs the night before our trip/BBQ?
You absolutely can, and doing so is a massive time saver! You can assemble the entire packet, sealed and ready to go, up to 24 hours in advance. Just be sure to keep them chilled in the fridge, especially as they contain chicken.
A pro tip: if you plan to keep them wrapped overnight, hold off on adding the optional broth or wine until right before cooking, as the salt mixture can draw too much moisture from the vegetables if left soaking.
My spuds were still a bit firm. What’s the trick to getting the vegetables tender in a foil pack?
Ah, the classic potato dilemma they always take the longest! The key is uniformity and positioning. Make certain your potatoes are cut smaller than the chicken pieces (aim for 1/2 inch or 1cm cubes) to ensure they cook at the same rate.
Crucially, always layer the potatoes directly onto the foil first, ensuring they are closest to the heat source, allowing the steam to work its magic and get them nice and tender.
Is it safe to cook raw chicken in foil, and how do I adapt the cook time for different heat sources?
Provided you use heavy duty foil and seal the packs tightly, cooking chicken this way is perfectly safe; the steam trapped inside is the secret to thorough cooking. Whether you’re using the oven, grill, or campfire, the time estimate remains around 25 30 minutes at medium high heat.
Always ensure the chicken reaches an internal temperature of 165°F (74°C) before serving, and be careful of the steam when you open the pack it’s hotter than the surface of the sun!
Smoked Paprika Chicken Chorizo Foil Packs
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 515 kcal |
|---|---|
| Protein | 35 g |
| Fat | 27.5 g |
| Carbs | 32.5 g |
| Fiber | 5 g |
| Sodium | 800 mg |