• Cheyenne Crennan

Off the Grill Foil Packs

Updated: Dec 17, 2020

A gir- I MEAN a grill's best friend! And a girl's best friend, because GIRL (or guy), this is so easy.

Warm weather is here, and as much as none of us actually want to go into the humidity (unless we are floating with a can of wine in an over-sided watermelon float in the pool) the grilling season is upon us!

Our kids are covered in melty popsicle, in and out of puddle jumper life jackets and making dinner really, really looks like another chore. Realistically I'm not here to tell you, you don't have to make yourself/family dinner, unless you don't, then heck yes to you! If you do actually have to hike your happy ass out of that watermelon float (just laugh) then here's a recipe for you!

First, pick your protein. My go to is kielbasa, sausage, steak tips, or chicken but steak and chicken would need to be started on the grill and then added later so today, for the sake of my sanity while doing this post with two small children and a giant dog, we use Polska kielbasa. Pre-cooked. Simple. Definitely a starter foil pack for your first time. Sorry, that got weird.

Moving on. We've picked our protein, now for veggies. Use whatever you want. See, this is so easy! My recommendations are peppers, I like to use orange because no other veggies in this dish is orange and I like lots of color. You will see that I did not have orange bell peppers on hand, but imagine how much prettier it had the potential to be! Next up, red onion, tiny tomatoes, zucchini, yellow squash, and corn. Mince some garlic, toss with salt and pepper and mix it up.

I discovered a little hack when it comes to corn right off the cob with the prep of this dish. I don't know if it's just me or the rest of the world included but chopping corn into tiny chunks requires a type of hand and wrist strength that I am not equipped with. Then I always felt like it was kind of extra work to have to pick the tiny chunks of corn out of the foil pack and eat that in-between bites of the rest of the dish, thus this tip.

Boil the corn first! Shuck it, put it in a large pan of water and set the burner at HIGH. Once it reaches a rolling boil, take it out and let it rest. Once its cool and the rest of your veggies are diced and in the mixing bowl shave the corn off in strips. You get the idea of corn on the cob, minus the annoying extra work of the cob.

Next you take the baby red potatoes, place them on a decent sized foil sheet and drizzle with olive oil. Take a serving spoon amount of the veggies mix and place it over the top of the potatoes. You want to get an equal amount of the veggies mix, and then protein. Top the pack with the kielbasa, wrap it up, middle first, then the sides. Start up the grill and go back to refereeing your family, pets, etc..

Generally I let the grill get up to 350-400 degrees before I remember I turned the grill on in the first place, then I turn the dials to about medium, maybe medium high. That will depend on your grill. You want it to cook fast enough, but not too much that the veggies burn before the potatoes and meat are done. One plus of using the precooked protein, like kielbasa, is that you don't really have to worry about overcooking or undercooking, and you can focus on the potatoes and veggies.

I leave the entire pack sealed up for about 10 minutes, then I go back and open them up to get a nice char on the edges and finish up cooking whatever isn't just right yet. Use your judgement on what you like, if you don't like the char leave the pack sealed for the full 20 minutes on the grill.

After you've confirmed all is done to your liking, grab a plate and condiments if you like and tear right into that bad boy because BOOM you're done! If you feel like there is too much juice from the veggies in the bottom of the foil before removing it from the grill you can take a metal skewer, and poke a few holes at the bottom to let it drain, you know how tomatoes can be ;)

Grab a can of rosé and enjoy your foil pack dinner!


2 packs of Polska Kielbasa (precooked)

10-15 baby red potatoes

1 container of tiny tomatoes

1 zucchini

1 yellow squash

2 ears of corn

1 bell pepper

1 red onion

3 cloves of garlic

Olive oil

4 sheets of tin foil, big enough to wrap from the bottom upwards

Salt & pepper to taste


1. Begin by shucking the ears of corn, fill a large pot with water, put the corn in a bring to a boil on HIGH

2. While that waits for a boil, dice up kielbasa, baby red potatoes and all the veggies.

3. When the water comes to a boil, remove the corn and let it rest.

4. Toss all veggies into a large mixing or serving bowl, then upon cooling down shave off the sides of the corn cob into strips of corn kernels, add to the rest of the veggies.

5. Add three cloves of minced garlic, salt and pepper to taste. Mix thoroughly.

6. Lay out a sheet of tin foil, add a handful of potatoes into the middle, form them into a strip to save space. Drizzle olive oil over them.

7. Add a decent serving spoon full of the veggies mix.

8. Top with kielbasa and wrap. Center first, horizontally, then fold sides up and in, so that you will be able to open just the top once on the grill.

9. Repeat for remaining three foil packs.

10. Heat up grill to 300-350 degrees.

11. Place foil packs on for 10 minutes.

12. After the 10 minutes has passed, open the tops of the foil pack and shut lid for another 10 minutes.

13. At the 20 minute mark check the foil packs to ensure all ingredients are cooked to desired temperature. If there is excess juice from the cooked veggies, use a metal skewer to poke a few holes in the bottom of the foil and let drain.

14. Remove from the grill top, plate and serve.

15. This dish serves 4. Enjoy!

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