Chili Lime Chicken Foil Packets – An Easy Grilling Recipe For Two

When you want to make dinner but it is too hot to turn on the oven or stove make these Chili Lime Chicken Foil Packets on the grill instead. It is an easy recipe that gives you a ton of flavor in every bite.

This recipe is not only great to make on a hot summer day. It is one of my favorite camping recipes as well.

Prepare the chicken before you leave to go camping and store it in a cooler or refrigerator. Then whenever you are ready to eat, throw it on the grill or over a campfire and dinner will be ready in no time!

I also like to make this recipe on a busy weeknight. I will prepare everything in the morning, and when I get home from a busy day all I have to do is light up the grill and throw the foil packets on.

While the grill is heating up, I will throw some potatoes in the microwave and make Grilled Smashed Potatoes while the chicken finishes cooking.

It is an easy way to get dinner on the table in less than 30 minutes. And best of all, I didn’t have to stand in a hot kitchen on a hot and steamy summer day!

However, if you don’t like the thought of cooking food in aluminum foil, there is another option. You can cook the chicken in the oven instead.

Of course, this will eliminate the benefit of cooking outdoors or at a campsite. However, you will still get to enjoy all the delicious flavors of this recipe without cooking in foil.

Chili Lime Chicken Foil Packets

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 boneless skinless chicken breasts, medium to large size
• ½ cup canned corn, drained
• 1 small red pepper, diced
• 1 clove garlic, minced
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp ground cumin
• Juice of 1 lime
• 2 tbsp olive oil

INSTRUCTIONS

The first step in making this recipe is to slice the chicken breast into two equal portions to make two thinner chicken breasts. Do this by placing the chicken on a cutting board.

Then use your non dominant hand and press down on the top of the chicken. Take a sharp knife and slice the chicken in the center, parallel to the cutting board. Set the chicken aside and be sure to wash your hands.

Now tear two pieces of foil that measures approximately 12 inches by 12 inches. You don’t have to be exact, however you want to make sure that you give yourself enough foil to hold the chili lime chicken and ingredients in each packet.

Spray the foil with olive oil spray and place one piece of chicken on each piece of foil and set aside. Prepare the other ingredients.

In a large bowl, add the corn, diced red pepper, garlic, chili powder, paprika, cumin, juice of 1 lime and olive oil. Mix until combined.

Then divide the mixture in half and scoop half over top of each chicken breast. Create the foil packets by folding the ends and sides together and crimp to seal.

Grilling Instructions:

Heat a gas or charcoal grill to 450°F (232°C). Then place the foil packet directly on the grates, over the direct heat source and cook for approximately 15-20 minutes.

Be sure to shake the packet and turn it a few times during the grilling process to allow for even cooking.

Oven Instructions:

Preheat oven to 400°F (200°C). Place the chili lime chicken in a baking pan and bake for 20-25 minutes.

For whatever cooking method that you chose, remove the chicken from the cooking surface when the chicken reaches 160°F (71°C) when an instant read digital thermometer has been inserted in the thickest part of the chicken breast.

Once the foil packet has been removed from the heat, let it sit undisturbed for 5 minutes before serving. Carefully open the packet and serve immediately.

Frequently Asked Questions

1. I don’t have smoked paprika, what can I use?

If you don’t have smoked paprika in your spice cabinet, you can use sweet paprika instead. However, I use smoked paprika in a lot of my recipes, including my Air Fryer Chicken Breast recipe and I highly suggest that you purchase some.

It provides smoky flavor and is perfect to use as part of a dry rub, in chilis, soups and more. I purchase a 1 pound bag of smoked paprika and use it all year long.

2. Can I make this over the a campfire?

If you are true camper and like to cook over a campfire, you can certainly cook the foil packets over the fire. However, instead of placing the packets directly on the hot coals, it would be best to put them on top of a campfire cooking grate.

Make the packets as instructed, being sure to use heavy duty foil. Then place over indirect heat and cook until the internal temperature of the chicken reaches 160°F.

3. Can I make this with fish instead of chicken?

Chili lime flavor not only goes well with chicken foil packets, it also flavors mild, white fish nicely. However, decrease the cook time to 8-12 minutes, depending on the type and thickness of the fish that you choose.

4. What can I make with the other half of the canned corn?

Because this recipe calls for a half of can of sweet corn, you will have the other half leftover. You could heat the corn in pan and eat it as a side dish, add it to vegetable soup, or make Summer Corn Salad.

Or add the rest of the can to Mexican Tater Tot Casserole or Shepherd’s Pie.

Enjoy! Mary

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