Grilled Chicken Fajita Foil Packets
Grilled chicken fajita foil packets are a delicious, easy to clean up way to make the flavorful Tex-Mex dish. The preparation makes this recipe perfect for not only barbecues and parties but for campfire cooking too!
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I am all about easy clean up meals.
With 4 busy boys and 4 schedules to juggle plus work, who has time or energy to make dinners that involve tons of pots and pans?
Not this gal, that’s for sure!
Foil packet dinners are an easy answer to the no clean up dinner.
And they are so versatile!
They are perfect to throw on the grill or even plan to take on a camping trip, which my boys love.
With its low maintenance prep and clean up, these fajita foil packets are winners!
Ingredients
To make this easy meal you’ll need:
- Chicken breasts– Go for the boneless, skinless variety and cut them into thin strips.
- Taco seasoning– You can use your favorite store bought variety or make your own.
- Olive oil– To help the seasoning stick to the veggies.
- Veggies– Diced and seeded yellow, red and green bell peppers and an onion of any variety sliced.
- Lime– The lime juice adds extra flavor.
For serving the packets, you can use your favorite fajita toppings but I recommend:
- Tortillas– To hold the fajitas
- Cheese– Either shredded fiesta cheese or crumbled queso fresco cheese.
- Other toppings– You can never go wrong with guacamole, salsa and sour cream!
How to Make
These foil packet fajitas are so easy to make!
To do it, prepare the grill according to the manufacturer’s directions to burn at medium-high heat.
Then, cut six 12 to 18 inch rectangle pieces of heavy duty aluminum foil and spray one side of each piece with nonstick spray.
Now, season the chicken breast with about two thirds of the taco seasoning, reserving the remaining seasoning.
Then toss the seasoned chicken in lime juice before putting the chicken breast strips in the middle of each piece of sprayed aluminum foil.
In a large bowl, toss the veggie slice with the olive oil before seasoning them with the remaining taco seasoning.
Spoon ⅙ of the mixture over each piece of chicken.
To fold the pockets, bring the long sides of the aluminum foil to meet over the chicken.
Then, fold the ends of the aluminum foil together twice to create a seam.
Roll up the shorter ends of the aluminum foil at least twice to create a sealed pocket.
Once you’ve made the packets, put them on the grill and cover the grill. Cook for 8 to 10 minutes, rotating the packets halfway if needed so they each cook evenly.
Check the chicken for an internal temperature of 165 degrees with a meat thermometer.
Remove the packets from the grill and carefully open to add additional toppings as desired or serve on tortillas
Enjoy!
Serving and Storing
No need to go fancy when you serve these! You can serve them right inside the foil packet, just carefully opening the packets to add toppings as desired.
To store leftovers, you can rewrap the foil back into sealed packets and refrigerate them for up to 3 days.
Reheat this on the grill or in the oven until warm.
Tips and Tricks
- Like things extra spicy? Add a seeded, chopped jalapeno to the packets.
- Serve over chopped romaine for a big southwestern style salad.
- Feel free to switch up the variety of the peppers based on what you can find in the store.
- Not feeling like chicken? This recipe would also work with steak or shrimp.
Other Foil Packet Dinners You’ll Love
These grilled chicken fajita foil packets are the easiest way to make zesty chicken fajitas. Make them the next time you grill or camp and enjoy!
Looking for other foil packet dinners? Try these:
If you’ve tried these GRILLED CHICKEN FAJITA FOIL PACKETS or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Grilled Chicken Fajita Foil Packets
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into thin strips
- 3 tablespoons taco seasoning mix divided
- 1 tablespoon olive oil
- ½ yellow bell pepper seeded and diced
- ½ red bell pepper seeded and diced
- 1 green bell pepper seeded and diced
- 1 small onion halved and sliced
- 1 lime juiced
For Serving (Optional)
- Tortillas
- Shredded fiesta cheese blend or crumbled queso fresco cheese
- Guacamole
- Salsa
- Sour cream
Instructions
- Prepare the grill according to the manufacturer's directions to burn at medium-high heat.
- Cut six 12 to 18 inch rectangle pieces of heavy duty aluminum foil. Spritz the foil with nonstick cooking spray on the inside where the food will rest.
- Season the chicken breast using 2 tablespoons of the taco seasoning, reserving the remaining seasoning, and lime juice. Place the chicken breast strips in the middle of a piece of aluminum foil.
- In a large bowl, combine the bell pepper slices and onion slices. Toss with olive oil and then season with the remaining taco seasoning.
- Spoon ⅙ of the mixture over each piece of chicken.
- To fold the pockets, bring the long sides of the aluminum foil to meet over the chicken. Fold the ends of the aluminum foil together, folding twice to create a seam. Roll up the shorter ends of the aluminum foil at least twice to create a sealed pocket.
- Place the chicken packets on the grill and cover the grill. Cook for 8 to 10 minutes, rotating the packets halfway if needed so they each cook evenly. Check the chicken for an internal temperature of 165 degrees.
- Remove the packets from the grill and carefully open to add additional toppings as desired or serve on tortillas
Notes
- Like things extra spicy? Add a seeded, chopped jalapeno to the packets.
- Serve over chopped romaine for a big southwestern style salad.
- Feel free to switch up the variety of the peppers based on what you can find in the store.
- Not feeling like chicken? This recipe would also work with steak or shrimp.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
