4 large pieces of heavy duty (or double-thick) aluminum foil
4 small potatoes, chopped
1 small onion, chopped
2 ears corn, cut in half (frozen cobs are okay)
Basic Spice Rub (or spices of choice)
4 boneless, skinless chicken thighs (if using breasts, pound the thickest parts flat)
To assemble: Lay out the pieces of foil and oil the centers of each.
In the center of each piece of foil pile the potatoes and onions.
Brush corn cobs with melted butter and place next to the potatoes. Sprinkle everything with the spice rub (or spices).
Lay the chicken atop the potatoes and onions and sprinkle with more spice rub.
Seal the edges all nice and tight, but leave a little room for steam. If taking camping, put the pouches in ziplock baggies in case of leakage (which did happen).
Cook right away or freeze to take camping to be used the first 1-2 days.
To cook: Cook thawed packets 5 inches from the fire/coals, 15 minutes on one side and 15 minutes on the other. If they are closer because of stationary grate at the campsites, just turned them a little more often and move them to avoid hot spots. In this case, they might cook closer to the 20 minute mark, so you’ll have to be checking after this point (it’s okay if they are still partially frozen, they seemed to cook the same amount of time over the hotter campsite fire).
Tip: Make the packets a few hours or days ahead, whatever works for your schedule. You can even freeze them in advance and cook partially thawed at the campsite.