Greek Chicken Foil Packets

Greek Chicken Foil Packets cook on the grill in about 15 minutes or you can cook the foil dinners in the oven for a bit longer. If you like Greek flav...

By Alex

• Aug 03, 2026 • 0 Comments •

4.4

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings

4 People

Greek Chicken Foil Packets cook on the grill in about 15 minutes or you can cook the foil dinners in the oven for a bit longer. If you like Greek flavors you’re going to love this foil packet dinner with chicken, red bell peppers, and creamy melted Feta!

PIN Greek Chicken Foil Packets to try them later!

These Greek Chicken Foil Packets are perfect to cook on the grill, or cook them in the oven when it’s not grilling season. Either way they’re perfect for an easy dinner! And this is a tasty dinner that I have enjoyed every time I’ve made it, so today I’m featuring it for my Friday Favorites post.

This idea for a dinner of chicken foil packets with Greek-seasoned chicken, red pepper strips, and creamy melted Feta Cheese just popped into my head one day! And after a couple of experiments I came up with a version that Kara and I both thought was amazing.

And this chicken dinner seriously could not be easier. The foil dinners only need about 15 minutes on a grill that’s pre-heated or about 25-30 minutes in the oven.. That’s it! Dinner is served!

What ingredients do you need for this recipe?

red bell peppers
boneless-skinless chicken breasts
non-stick spray for foil
Olive Oil (affiliate link)
salt and fresh ground black pepper to taste
Greek Seasoning (affiliate link)
crumbled Feta
sliced green onions (optional)

What are Foil Packet Dinners?

Dinners like this one are an updated variation of the dinners you may have cooked over a campfire when you were a kid, and although I try not to use foil as much these days, I think dinners like this are fun occasionally for an easy meal. I also posted another recipe for a Low-Carb Foil Packet Dinner that was also a huge hit on the blog. If you like this easy method of cooking in foil, you can use Foil Dinners to find more recipes like this one.

How can you cook the chicken foil packets?

Foil packet dinners can be cooked on a grill or over the coals from a campfire if it’s grilling or camping season. They are great cooked in the oven, and I haven tried it yet but I see people reporting that this type of foil-wrapped food can also be cooked in an Air Fryer! (Check your Air Fryer manual to see if it’s safe to cook in foil.)

How to wrap the foil for these chicken foil packets:

Pull the edges of the short sides of the foil up so it tents above the chicken (very important).
Then fold two two edges over so it’s sealed on top.
Fold and seal the two sides, folding the foil over several times for a leak-proof seal.
As you’re sealing each of the ends, try to keep the middle part of the foil packets up off the food so the melted Feta doesn’t stick to the foil.

How to Make Greek Chicken Foil Packets:

(Scroll down for complete printable recipe including nutritional information.)

Preheat grill to medium high or preheat oven to 450F/230C.
Cut 2 large red bell peppers into lengthwise strips.
Cut 3 chicken breasts into same-thickness lengthwise strips.
Tear off 4 long pieces of foil, then fold in half and spray the inside of each with non-stick spray.
On each 2 stacked pieces of foil put one-fourth of the red pepper strips and one-fourth of the chicken breast strips.
Drizzle each one with a little olive oil and season generously with salt, fresh-ground black pepper, and Greek Seasoning (affiliate link).
Sprinkle one-fourth of the Feta cheese over each one.
Use instructions above to wrap the foil packets so there is a space at the top to keep the cheese from sticking on to the foil.
Put packets on the grill (or in the oven). If using the grill turn heat down to medium-low. (If you’re using a charcoal grill, pile up the charcoal in the center; then cook the packets around the outside edge of the grill.)
Cook the Greek Chicken Packets for 15 minutes for the grill or 25-30 minutes for the oven; then open one carefully to make sure they’re done.
Serve Low-Carb Greek Chicken Foil Packets hot!

Make it a Low-Carb Meal:

The Greek Chicken Foil Packets would taste great with something like a Low-Carb Cucumber Salad, Chopped Greek Salad with Peppers, Cucumber Salad with Avocado and Feta, or Spring Mix Salad with Mary’s Perfect Dressing for an easy side dish.

More Tasty Greek Chicken:

Ingredients

2 large red bell peppers
4 boneless-skinless chicken breasts
non-stick spray for foil
8 tsp. olive oil for drizzling over chicken and peppers
salt and fresh ground black pepper to taste
2 tsp. Greek Seasoning (more or less to taste)
6 oz. crumbled Feta (or less if you’re not a huge Feta fan)
sliced green onions for garnish (optional)

Instructions

Preheat grill to medium-high heat. (For oven cooking, preheat oven to 450F/230C. If you’re cooking over a fire you will need coals that have burned down quite a bit.)
Cut off ends and remove seeds from peppers, then cut into lengthwise strips about 3/8 inches wide.
Trim any fat or undesirable parts from chicken breasts and cut into lengthwise strips (about 4 strips per breast, or more if some are larger.)
Crumble the Feta so it’s ready to use.
Prepare four double-thick pieces of foil. (Tear off a long piece, then fold in half.)
Put foil pieces out on the counter top and spray the center of each with non-stick cooking spray (affiliate link). When we used olive oil, it burned on the foil.
Put one-fourth of the red pepper strips in the center of each piece of foil, topped with one-fourth of the chicken breast strips.
Drizzle a little olive oil over the chicken and season to taste with salt, fresh-ground black pepper, and Greek Seasoning (affiliate link). (Remember that Feta and Greek Seasoning both have salt.)
Sprinkle one-fourth of the crumbled Feta over the top of each.
You want to seal the packets so there is some room at the top, otherwise the melting Feta will stick to the foil. Do that by lifting the ends of the short sides of the foil up and folding over to make a seal (while you hold it up.) Then fold the other two ends so the packet is sealed.
Turn grill down to medium-low (or for charcoal, pile up the charcoal in the center and put the packets around the outside edges of the grill.)
Put packets on the grill and cook for 15 minutes (without turning!)
After 15 minutes, carefully open one packet to be sure the chicken is done.
Serve hot, with sliced green onions for garnish if desired.
See below for oven or campfire cooking.

Notes

To cook Low-Carb Greek Chicken Foil Packets in the oven, preheat oven to 450F/230C while you prepare the packets. Cook 25-30 minutes, or until chicken is cooked through. (I usually have to open one to check.)

To cook on a campfire you will need coals that have burned down quite a bit. You need some kind of rack to hold the foil packets up from the coals a bit. These dinners aren’t turned, because the melted cheese would all stick to the foil, and cooking over coals can be quite hot, so I’d check one after about 10 minutes if cooking over a fire.

This recipe created by Kalyn with recipe testing help from both Jake and Kara.

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 464Total Fat: 25gSaturated Fat: 10gUnsaturated Fat: 14gCholesterol: 160mgSodium: 1402mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 49g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Greek Chicken Foil Packets are a perfect dish for any low-carb or Keto diet plan, as well as all phases of the original South Beach Diet.

Find More Recipes Like This One:
Use Foil Dinners to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2017. It was last updated with more information in 2023.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat.

Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

More Delicious Chicken Recipes:

Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
Remove cooked chicken to a serving plate and drizzle with lime juice before serving.

Nutrition

Serving Size: 2-3 tenderloins
Calories: 331
Sugar: 1 g
Sodium: 783.6 mg
Fat: 16.4 g
Carbohydrates: 4.4 g
Fiber: 1.3 g
Protein: 41.3 g
Cholesterol: 131.4 mg

Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30