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Yield: 4
SMF Kitchen
@smfchicken
00:15
Prep
00:25
Cook
00:40
Total Time
Ingredients & Directions
Directions
Grilled Santa Fe Chicken Foil Packets
4
Springer Mountain Farms Boneless Skinless Chicken Breasts (or 6-8 boneless skinless thighs)
1 teaspoon
Chipotle chili powder
1/2 teaspoon
Paprika
1/2 teaspoon
Cumin
1/2 teaspoon
Dried oregano
1/2 teaspoon
Garlic powder
Salt & Pepper to season chicken, to taste
1 can
Black beans, drained and rinsed
1 cup
Corn kernels (fresh, frozen or canned may be used)
1
Red or orange bell pepper, seeded and diced
1/2
Poblano pepper, seeded and finely diced
1 cup
Salsa
1/2 cup
Cheese (taco/fiesta blend suggested, but monterey jack or cheddar will work too) shredded
Pico de gallo, chopped cilantro, sliced green onions and lime wedges for garnish
- Preheat grill to medium-high heat.
- Cut 4 large squares of foil about 10-12" square (double up sheets if your foil is thin to avoid leakage during cooking) and spray with non-stick cooking spray.
- Mix together chipotle chili powder, paprika, cumin, oregano, garlic powder, salt and pepper together in a small bowl.
- Put 1 piece of chicken on each foil piece (use 2 pieces if cooking boneless, skinless thighs) and season with chili powder mixture on all sides of the chicken.
- Divide beans and beans and vegetables equally over the top of the chicken pieces and spoon salsa over veggies.
- Fold foil into center and seal all edges together making sure all edges are completely closed together.
- Place on the hot grill, veggie side down first and cook for about 10 minutes.
- Flip packets to cook chicken side down for another 10-12 minutes or until internal temperature of chicken is 165°F.
- Remove packets from grill, opening each enough to sprinkle cheese over the top of each packet & place opened foil packets back on grill for a few minutes to melt cheese.
- Remove from grill and top with pico de gallo, chopped cilantro, sliced green onions and a lime wedge.
- Serve with warm tortillas, fresh salsa and guacamole.
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Grilled Santa Fe Chicken Foil Packets
Yield: 4
00:15
Prep
00:25
Cook
00:40 Total Time
Ingredients
Directions
Grilled Santa Fe Chicken Foil Packets
4
Springer Mountain Farms Boneless Skinless Chicken Breasts (or 6-8 boneless skinless thighs)
1 teaspoon
Chipotle chili powder
1/2 teaspoon
Paprika
1/2 teaspoon
Cumin
1/2 teaspoon
Dried oregano
1/2 teaspoon
Garlic powder
Salt & Pepper to season chicken, to taste
1 can
Black beans, drained and rinsed
1 cup
Corn kernels (fresh, frozen or canned may be used)
1
Red or orange bell pepper, seeded and diced
1/2
Poblano pepper, seeded and finely diced
1 cup
Salsa
1/2 cup
Cheese (taco/fiesta blend suggested, but monterey jack or cheddar will work too) shredded
Pico de gallo, chopped cilantro, sliced green onions and lime wedges for garnish
- Preheat grill to medium-high heat.
- Cut 4 large squares of foil about 10-12" square (double up sheets if your foil is thin to avoid leakage during cooking) and spray with non-stick cooking spray.
- Mix together chipotle chili powder, paprika, cumin, oregano, garlic powder, salt and pepper together in a small bowl.
- Put 1 piece of chicken on each foil piece (use 2 pieces if cooking boneless, skinless thighs) and season with chili powder mixture on all sides of the chicken.
- Divide beans and beans and vegetables equally over the top of the chicken pieces and spoon salsa over veggies.
- Fold foil into center and seal all edges together making sure all edges are completely closed together.
- Place on the hot grill, veggie side down first and cook for about 10 minutes.
- Flip packets to cook chicken side down for another 10-12 minutes or until internal temperature of chicken is 165°F.
- Remove packets from grill, opening each enough to sprinkle cheese over the top of each packet & place opened foil packets back on grill for a few minutes to melt cheese.
- Remove from grill and top with pico de gallo, chopped cilantro, sliced green onions and a lime wedge.
- Serve with warm tortillas, fresh salsa and guacamole.
