Grilled Santa Fe Chicken Packs

This vibrant Santa Fe Chicken Foil Packet recipe transforms ordinary chicken into a flavor-packed Southwest meal. The beauty lies in its versatility: grill outdoors on warm summer evenings, bake in your oven when weather doesn't cooperate, or cook over a campfire during your next outdoor adventure.

I discovered this recipe during a family camping trip to New Mexico, and it's become our signature outdoor meal. My teenagers now request these packets for backyard cookouts, claiming the flavor reminds them of our adventures under the stars.

Ingredients

• Chicken breasts: The foundation of this dish providing lean protein. Look for even thickness or pound them for consistent cooking
• Chili powder: Creates that authentic Southwest flavor profile. Opt for fresh spices for maximum impact
• Salt and black pepper: Essential for enhancing all flavors. Use kosher salt for better distribution
• Black beans: Adds fiber and protein. Rinse thoroughly to remove excess sodium
• Corn: Provides sweet contrast to the savory elements. Fresh summer corn cut from the cob offers the best flavor
• Bell pepper: Introduces color and vitamin C. Choose firm peppers with glossy skin
• Salsa: Infuses moisture and instant flavor. Select your preferred heat level to customize the dish
• Monterey jack cheese: Creates a creamy finish. Freshly shredded melts more smoothly than pre-packaged

Step-by-Step Instructions

Prepare the grill:

Heat your grill to medium heat approximately 350°F. This moderate temperature ensures the chicken cooks through without burning the outside. Allow at least 10 minutes for proper preheating while you assemble the packets.

Create foil bases:

Cut four large rectangles of heavy-duty aluminum foil about 12x18 inches each. The generous size allows for proper sealing. Spray each foil piece with nonstick cooking spray to prevent sticking which makes serving and eating much easier.

Season the chicken:

Mix chili powder, salt and pepper in a small bowl to ensure even distribution of spices. Place one chicken breast on each foil piece and season both sides generously. Press the seasonings gently into the meat to help them adhere during cooking.

Add the vegetables:

Distribute the black beans, corn and bell peppers evenly over each chicken breast. The vegetables should cover the chicken completely. Spoon salsa over the vegetable layer which will create steam and help cook everything evenly.

Seal the packets:

Fold the foil over the chicken and vegetables, bringing the long edges together above the food. Roll these edges together, creating a tight seal. Then fold and crimp the open ends to create completely sealed packets that will trap steam and flavor.

Grill to perfection:

Place packets on the preheated grill and cook for 10 minutes. Flip carefully using tongs and continue cooking for another 10 minutes. The packets should puff slightly from steam. Verify doneness with an instant-read thermometer inserted through the foil into the thickest part of chicken.

Rest and serve:

Transfer the packets to a baking sheet and allow them to rest for 5 minutes. This resting period allows juices to redistribute throughout the chicken. Carefully open packets being mindful of hot steam. Sprinkle with cheese immediately so it melts from the residual heat.

Pin it

The black beans in this recipe hold a special place in my heart. My grandmother always kept a pot simmering on her Santa Fe kitchen stove, and their earthy flavor takes me back to childhood summers spent in New Mexico. Something magical happens when they mingle with the sweet corn and savory chicken juices.

Oven Variation

No grill available? These packets cook beautifully in a conventional oven. Preheat to 375°F and place the sealed packets on a baking sheet. Bake for approximately 25 minutes until chicken reaches 165°F internally. The oven method works wonderfully in winter months or apartment living situations where grilling isn't possible.

Make-Ahead Options

These packets can be assembled up to 24 hours in advance and stored in the refrigerator. This makes them perfect for camping trips or busy weeknights. Simply prepare the packets, store them in a cooler or refrigerator, and they'll be ready to grill when you are. The flavors actually improve with a little marinating time.

Pin it

Serving Suggestions

These packets create a complete meal on their own, but a few simple sides can elevate the experience. Try serving with warm tortillas for wrapping, a side of lime-cilantro rice, or a simple avocado salad. For a festive touch, offer traditional toppings like sour cream, additional salsa, sliced green onions, and fresh cilantro so everyone can customize their plate.

Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. Turkey cutlets work beautifully in place of chicken. Pinto beans can substitute for black beans. Frozen pepper strips save time when fresh aren't available. For a spicier version, add a diced jalapeño or choose a hot salsa. The recipe remains delicious with these thoughtful substitutions.

Frequently Asked Questions

→ Can I bake these foil packets instead of grilling?

Yes, bake the foil packets at 375°F for about 25-30 minutes until the chicken reaches 165°F internal temperature.

→ What type of salsa works best?

Use your favorite salsa. A medium-spicy or chunky variety adds great flavor to the dish.

→ Can I use different vegetables?

Absolutely! Feel free to swap or add vegetables like zucchini, cherry tomatoes, or onions for variety.

→ How do I prevent the packets from leaking?

Ensure the foil edges are tightly twisted and sealed around the ingredients to prevent leaks.

→ Can I make this ahead of time?

Yes, assemble the packets and store them in the refrigerator for up to 24 hours before grilling or baking.