Southwestern Chicken Packets

Cook this meal wrapped in tin foil or the fire, on a grill, or in the oven. If there is such a thing as a one pot meal over a fire, foil wrapped meals are it! 


  • Tin foil (heavy duty)
  • Tongs


  • 1 cup frozen corn
  • 1 (15oz) can black beans, drained and rinsed well
  • 1-2 tsp taco seasoning
  • 2 chicken breasts or 4 chicken tenders
  • Salt and pepper to taste
  • ½ cup salsa or pico de gallo 
  • 1 cup cheered cheese such as pepper jack or cheddar

Optional garnishes and toppings:

  • Cilantro
  • Sour cream
  • Avocado or guacamole
  • Pico de gallo
  • Salsa


  1. To create 2 packets, you’ll need 4 sheets of heavy-duty foil (8-10 inches approximately). Use two sheets for each packet to reinforce them so they won’t split over the fire. Lightly mist the innermost layer with cooking spray.
  2. Stir together the corn, beans, and taco seasoning. Divide the mix between the foil packets. 
  3. Season the chicken with salt and pepper. 1 breast per packet, or 2 tenders. Top the chicken with salsa and shredded cheese (like a chicken parm!)
  4. Fold the foil packets: Bring the two longer edges of the foil together above the food. Fold the edges down twice tightly to create the top seal. Bring the other sides together and fold, roll down tightly.
  5. Cook over hot coals, on a gas grill, or in a 375°F oven for 30-45 minutes, or until chicken is cooked through. Internal temp should be 165°F
  6. Top with fresh cilantro, sour cream, and avocado before serving. Can each with warm tortillas or tortilla chips.


If cooking on COALS be sure to turn the packet 2-3 times throughout cooking to prevent burning.

If cooking on a GRILL, turn the packet once halfway through to ensure even cooking. 

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