Chicken Fajita Foil Packets Recipes

CHICKEN FAJITAS FOIL PACKETS

Steps:

• Combine rice, water, and 2 tablespoons taco seasoning and stir. Set aside for 5 minutes.
• Add chicken, bell peppers and onion to a large bowl. Drizzle with oil, and season with the remaining taco seasoning packet, stirring gently to evenly coat everything.
• Coat four large pieces (about 12'' long) of tinfoil with cooking spray.
• Divide the rice and remaining liquid evenly between the pieces of tinfoil. Add chicken and vegetables on top.
• Bring the sides of the tinfoil up, sealing the tinfoil closed to form foil packs, ready to cook.

CHICKEN FAJITA FOIL PACKETS

Steps:

• Preheat the grill to medium high, roughly 400 degrees F
• Place all ingredients (chicken through paprika) in a large bowl. Stir until everything is evenly coated.
• Place two pieces of tin foil one on top of the other. Spray lightly with non stick spray, and spoon 1/4 of the fajita mixture in the center. Fold and seal packet completely.
• Repeat 3 times with the remaining fajita mixture to make 4 packets.
• Place over direct heat on the grill. Cook for 12-15 minutes (for even cooking, rotate once halfway through) until chicken reaches an internal temperature of 165 degrees F.
• Serve with tortillas and toppings as desired.

CHICKEN FAJITA FOIL PACKETS

Steps:

• Preheat the grill to roughly 400 degrees F (medium high)
• Place all ingredients (chicken through paprika) in a large bowl. Stir to combine well, until everything is evenly coated.
• Place two pieces of tin foil one on top of the other. Spray lightly with non stick spray, and spoon 1/4 of the fajita mixture in the center. Repeat 3 times with the remaining fajita mixture to make 4 packets.
• Fold and seal the tin foil and place over direct heat on the grill. Cook for 12-15 minutes (for even cooking, rotate once halfway through) until chicken reaches an internal temperature of 165 degrees F.
• Serve with tortillas and toppings as desired.

FOIL-PACKET CHICKEN FAJITAS

Steps:

• Place a baking sheet in the oven and preheat to 400 degrees F. Tear off four 12-by-18-inch pieces of heavy-duty aluminum foil and set aside.
• Toss the chicken with the onion and bell peppers in a large bowl.
• Whisk together the fajita seasoning, oil, adobo sauce, cumin and lime juice in a separate small bowl. Pour over the chicken mixture and toss gently with tongs to coat evenly.
• Divide the chicken and vegetable mixture among the 4 sheets of foil. Bring up two short sides to meet and fold over a few times to close tightly, then fold the remaining sides in and up to seal the packet completely. Repeat with the remaining foil packets.
• Carefully remove the baking sheet from the oven, place the packets on in a single layer and return to the oven until the chicken is cooked through and the vegetables have softened slightly, 15 to 18 minutes.
• Warm the tortillas by wrapping them in a clean kitchen towel and microwaving until warm, about 40 seconds. Serve the fajitas with the tortillas, rice and toppings of your choice.