Save This
Santa Fe Chicken Foil Packets are my go-to meal when I need dinner to come together quickly and want to bring a little Southwestern spirit to the table. With just a handful of colorful ingredients and minimal mess, you get juicy chicken packed with beans, corn, salsa and melty cheese. This recipe works just as well on the grill, oven or even over the campfire, making it perfect for summer cookouts or busy weeknights when you want wholesome food with almost no cleanup.
I first tried these during a weekend camping trip. We had a fun picnic and everyone made their own packet by layering the veggies and beans. Now my teens ask for Santa Fe Chicken year round.
Ingredients
- Chicken breasts: look for cuts that are plump and not slimy. Chicken is the heart of this dish and holds up well to grilling or baking
- Shredded Mexican cheese or monterey jack cheese: adds creamy richness. The pre-shredded bags melt perfectly but fresh cheese will have a better melt
- Whole kernel corn: fresh or frozen both work. Adds pops of sweetness and color
- Black beans: canned beans that are rinsed well for less salt and better texture
- Salsa or rotel tomatoes with green chilies: choose chunky salsas for the best texture or go with mild if you do not like heat
- Diced bell peppers: try red yellow or orange for extra sweetness and vibrancy
- Chili powder: gives a gentle heat and smokiness. Pick a good-quality powder for more complex flavor
- Cilantro, tomatoes and jalapenos: these fresh toppings add brightness and let you adjust the heat level for serving
- Salt and pepper: just enough to bring everything to life
Step-by-Step Instructions
- Prepare the Foil:
- Lay out four large sheets of foil on your kitchen workspace. Lightly spray each with non-stick spray to keep chicken from sticking and for easy clean-up.
- Season the Chicken:
- Place one chicken breast in the center of each foil piece. Sprinkle both sides generously with chili powder, salt and pepper. This layer is crucial for flavor.
- Add the Vegetables and Beans:
- Spoon equal amounts of black beans, salsa or rotel tomatoes, corn and diced bell peppers over each chicken breast. Make sure to spread the toppings evenly so every bite has a little of everything.
- Seal the Packets:
- Fold the long sides of each foil piece over the chicken and toppings. Tightly crimp the edges together so steam will stay inside. This will keep the chicken moist and help everything cook evenly.
- Grill or Bake the Packets:
- Place the packets on the grill vegetable side down over medium-high heat and cook for ten minutes. Flip the packets and grill another twelve minutes or until chicken is fully cooked and reaches 165 degrees Fahrenheit at the thickest part. For oven baking place packets on a sheet pan and bake at 400 degrees Fahrenheit for twenty to twenty five minutes.
- Add Cheese and Garnish:
- Carefully open each packet away from your face since there will be hot steam. Sprinkle shredded cheese over the cooked chicken and toppings. Return to the hot grill with a baking sheet underneath or the oven for just a couple minutes until cheese is melted and bubbling.
- Finish and Serve:
- Gently turn out contents onto plates or eat straight from the foil for less mess. Top with fresh cilantro, diced tomatoes and sliced jalapenos for added color and zing.
Save This
I love using fresh summer corn when I can. Cutting it right off the cob makes every bite extra juicy and sweet. One family tradition is letting everyone build their own packet with as much cheese or spice as they like.
Storage Tips
Once cooled you can store leftovers in an airtight container in the fridge for up to three days. For camping or meal prep make the packets ahead and keep them refrigerated until you are ready to cook. I have had great luck freezing cooked packets as well. Reheat in the oven still wrapped in foil to keep everything tender.
Ingredient Substitutions
If you are out of black beans pinto or kidney beans will work and still taste great. Swap the chicken breasts for boneless chicken thighs if you like extra juicy meat. For dairy free diets try vegan shredded cheese or just leave it off and add more salsa on top.
Serving Suggestions
Serve the Santa Fe Chicken with warm tortillas or over a bed of cilantro rice. It also pairs well with a lime wedge and a simple green salad. When we picnic I love putting a fresh avocado slice on each serving.
Cultural and Historical Context
Santa Fe Chicken gathers inspiration from the flavors of the American Southwest including the mix of beans corn and bold spices. This foil packet style of cooking is sometimes called hobo packs and has roots in both American camping traditions and Southwestern home kitchens. The melding of ingredients in the sealed packet mimics the rustic charm of communal outdoor meals.
Common Queries
- → Can I prepare these packets ahead of time?
Yes, assemble the foil packets up to a day in advance and refrigerate until ready to cook. Add cheese just before finishing.
- → What other vegetables work well in this dish?
Feel free to add zucchini, red onions, or poblano peppers for extra flavor and color.
- → Should I use fresh or frozen corn?
Both fresh and frozen corn work well. Just drain thoroughly if using frozen corn to eliminate excess moisture.
- → Is it possible to bake these packets in the oven?
Absolutely. Bake at 400°F for about 20-25 minutes until the chicken reaches 165°F.
- → How do I know when the chicken is fully cooked?
Check with a meat thermometer. Chicken is done when it reaches an internal temperature of 165°F.