Whether your camping or simply cooking a dinner at home and craving Mexican cuisine make my recipe for Mexican Chicken Foil Packets. These can be made on the grill or in the oven and done within an hours time.
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 Mexican Chicken 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.
Table of contents
Supplies To Make 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
Directions
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.
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.
Foil Packet Oven Instructions
Follow the recipe as follows. Bake at 400 degrees for 40 minutes on a sheet pan in case packets leak. Check the internal temperature of the chicken in the foil pack at the 35 minute mark. If chicken is at 160 degrees Fahrenheit add toppings and cook an additional 5 minutes.
FAQs
Pull out an extra-long piece of aluminum foil. You can even fold it in half so you have a double layer. Place your ingredients in the center, then pull over one side, folding the edges to seal. Then fold the remaining two edges. Don’t seal the packet too tightly: you want to leave some room for the steam and food to expand.
Yes, you can technically free foil packets prior to cooking. You will want to double up on the foil. However, for this particular recipe I have never frozen this mexican chicken foil packets so I don’t know how the rice will do after being frozen.
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!
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.
Tips & Tricks
- Prep Ahead – You can prep the vegetables ahead of time and marinate the chicken in the taco seasoning up to a day before cooking. This is especially ideal if you are camping.
- Rice – I have only ever cooked this recipe with Minute Rice. It cooks much quicker and gives a nice fluffy flavor. It’s important to soak the rice with the chicken base prior to packaging in the foil.
- Meat Temperature – Always use a meat thermometer to ensure the chicken is cooked to safe internal temperature.
- Foil – Make sure you use heavy duty foil when making foil packets. It makes the difference.
- Transferring from Grill – I always use a sheet pan to transfer foil pack meals from the grill into my home. This helps if they have any leaks in the foil. Remember, they will be extremely hot.
- Open with Caution – The closed foil creates a lot of steam. Be very cautious when openeing. The last thing you want is a steam burn.
Foil Packs for Camping
If you love to camp or just looking for more foil pack recipes I have a few more of my favorites.
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 Chicken foil packets with rice.
If you make these chicken and rice foil packets, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Mexican Chicken Foil Packets
Equipment
- Grill
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.
- 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 on the grill for 5 minutes until melted.
- Remove from the grill, and serve immediately.
Notes
- Oven Instructions – Follow the recipe as follows. Bake at 400 degrees for 40 minutes on a sheet pan in case packets leak. Check the internal temperature of the chicken in the foil pack at the 35 minute mark. If chicken is at 160 degrees Fahrenheit add toppings and cook an additional 5 minutes.
- Prep Ahead – You can prep the vegetables ahead of time and marinate the chicken in the taco seasoning up to a day before cooking. This is especially ideal if you are camping.
- Rice – I have only ever cooked this recipe with Minute Rice. It cooks much quicker and gives a nice fluffy flavor. It’s important to soak the rice with the chicken base prior to packaging in the foil.
- Meat Temperature – Always use a meat thermometer to ensure the chicken is cooked to safe internal temperature.
- Foil – Make sure you use heavy duty foil when making foil packets. It makes the difference.
- Transferring from Grill – I always use a sheet pan to transfer foil pack meals from the grill into my home. This helps if they have any leaks in the foil. Remember, they will be extremely hot.
- Open with Caution – The closed foil creates a lot of steam. Be very cautious when openeing. The last thing you want is a steam burn.
Nutrition
Disclosure: 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. There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!
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