This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Here we are again, the second summer in a row that I’m sharing a foil packet dinner recipe (don’t worry I have a few more in the works)! We love Mexican cuisine in my home. So I knew it was a no-brainer to make an easy low-clean up Mexican inspired foil packet dinner. Everyone in my family has requested that my Grilled Mexican Chicken & Rice Foil Packets are on the dinner rotation. Even my 2-year old approves of the dinner. I partnered with my friends at Better Than Bouillon to create a flavorful dinner on the grill. I love how Better Than Bouillon can transform and add so much flavor to any meal on the grill.
What is Better Than Bouillon® Roasted Chicken Base?
I’ve been using Better Than Bouillon® Roasted Chicken Base for as long as I can remember cooking in the kitchen. ((Okay, maybe not that long.)) My mother in-law introduced me to it back when my husband and I were first dating (that’s 17 years to be exact)! I always knew about whole bouillon cubes, but never knew that there was this magical concentrated paste that you refrigerate and can use whenever you heart desires! No more worrying about canned broths that expire quickly or gritty non-dissolving bouillon cubes.
I’ll be honest that I’ve always really only used in soups or side dishes like my mother in-laws amazing homemade sauerkraut recipe. You can use Better Than Bouillon to boost the flavor for your favorite grilling recipes (like this one) or add in sauces or in rubs and marinades!
What flavors do Better Than Bouillon come in?
For those who aren’t too familiar with Better Than Bouillon I wanted to share that they have more than just a Chicken Base for grilling! They also have Beef, Vegetable, Garlic, Fish, and Mushroom bases to elevate the flavors of your meal.
What do you need to make grilled foil packets?
Here is everything you will need to make foil packet dinners at home.
- Grill
- Large Mixing Bowl
- Spatula
- Cutting Board
- Knife
- Sheet Pan
- Aluminum Foil
- Tongs
- Meat Thermometer
How do you make Grilled Mexican Chicken & Rice Foil Packets?
You’ll notice that the steps are long and the prep is extensive (about 20 minutes). This is where it pays to prep all the veggies and everything ahead of time. Like all recipes. I always encourage everyone to read the recipe in full at least once before your ready to begin cooking the recipe in full.
- In a large bowl, mix together the water, taco season and Better Than Bouillon® Roasted Chicken Base. Then add in the rice. Mix well and set to the side for 5-10 minutes.
- Preheat the grill to high heat.
- Place five, 9×14-inch pieces of foil on a counter. Fold in half then open. Curve the edges in so that you create a little foil pocket.
- Place ¼ cup of the rice/water mixture in the middle of the foil. Once all the rice is used, rinse the bowl out and set to the side.
- Pound out the chicken so they are all even in size (I used 3-pieces that I ended up cutting 2 of the larger pieces in half) then place the chicken in the rinsed bowl. Sprinkle on 2 tablespoons taco seasoning and olive oil. Mix well until each side of the chicken is coated. Place a piece of chicken on top of the rice. Repeat until all chicken is on the rice. Then wash hands with warm water and soap.
- Next, divide the red onion and bell pepper slices on to one side of the pocket. Place a few pieces of the quartered zucchini and squash on each side of the chicken. Then add ⅓ cup of of the black beans to each side of the foil packet. Followed by ¼ cup of the frozen corn kernels. Then add ⅛ teaspoon of Better Than Bouillon® Roasted Chicken Base on top of each chicken breast. Next, add 2 tablespoons of the Fire Roasted Tomatoes with Chiles on top of the chicken breast.
- Begin to close the packets. Fold in half and then gather each side up toward the sky, crinkle and close until sealed tight. You do not want any air (steam once cooking) or juice to escape.
- Place the foil packets on a baking sheet and transfer to the grill. Reduce the heat on the grill to low and cook for 40 minutes. ((For oven instructions: Bake at 400 degrees for 45 minutes.)). Once the 40 minutes are up, carefully open up the pockets. Check the temperature of your chicken breast. If at 160 then add in the 1 tablespoon of fresh cilantro, a squeeze of lime, and 2 tablespoons of colby jack cheese. Place back in the oven for 5 minutes until melted.
- Remove from the grill, and serve immediately.
If your ready to amp your dinner game and elevate the flavors of any meal on the grill. Then, think about adding Better Than Bouillon to your next meal. Whether your camping or simply cooking a dinner at home and craving Mexican cuisine make my recipe for Grilled Mexican Chicken & Rice Foil Packets.
Make sure you follow Better Than Bouillon on Facebook, Twitter, and Instagram.
Grilled Mexican Chicken & Rice Foil Packets
Ingredients
- 1 cup water
- 1 teaspoon taco seasoning
- 1-½ teaspoon Better Than Bouillon® Roasted Chicken Base divieded
- 1 cup Instant Rice
- 5 small boneless skinless chicken breast
- 2 tablespoons taco seasoning
- 2 tablespoons olive oil
- 1 red bell pepper sliced
- 1 red onion sliced
- ½ red onion sliced
- 1 yellow squash quartered in 1-inch thickness
- 1 zucchini quartered in 1-inch thickness
- 1 15 oz. can black beans drained and divided
- 1-¼ cups frozen corn divided
- 1 12 oz. can Fire Roasted Tomatoes with Chiles divided
- ⅓ cup fresh cilantro minced and divided
- 1-½ limes divided and juiced
- ⅔ cups shredded colby jack cheese divided
Instructions
- In a large bowl, mix together the water, taco season and Better Than Bouillon® Roasted Chicken Base. Then add in the rice. Mix well and set to the side for 5-10 minutes.
- Preheat the grill to high heat.
- Place five, 9×14-inch pieces of foil on a counter. Fold in half then open. Curve the edges in so that you create a little foil pocket.
- Place ¼ cup of the rice/water mixture in the middle of the foil. Once all the rice is used, rinse the bowl out and set to the side.
- Pound out the chicken so they are all even in size (I used 3-pieces that I ended up cutting 2 of the larger pieces in half) then place the chicken in the rinsed bowl. Sprinkle on 2 tablespoons taco seasoning and olive oil. Mix well until each side of the chicken is coated. Place a piece of chicken on top of the rice. Repeat until all chicken is on the rice. Then wash hands with warm water and soap.
- Next, divide the red onion and bell pepper slices on to one side of the pocket. Place a few pieces of the quartered zucchini and squash on each side of the chicken. Then add ⅓ cup of of the black beans to each side of the foil packet. Followed by ¼ cup of the frozen corn kernels. Then add ⅛ teaspoon of Better Than Bouillon® Roasted Chicken Base on top of each chicken breast. Next, add 2 tablespoons of the Fire Roasted Tomatoes with Chiles on top of the chicken breast.
- Begin to close the packets. Fold in half and then gather each side up toward the sky, crinkle and close until sealed tight. You do not want any air (steam once cooking) or juice to escape.
- Place the foil packets on a baking sheet and transfer to the grill. Reduce the heat on the grill to low and cook for 35 minutes. ((For oven instructions: Bake at 400 degrees for 40 minutes.)). Once the 35 minutes are up, carefully open up the pockets. Check the temperature of your chicken breast. If at 160 then add in the 1 tablespoon of fresh cilantro, a squeeze of lime, and 2 tablespoons of colby jack cheese. Place back in the oven for 5 minutes until melted.
- Remove from the grill, and serve immediately.
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