These Santa Fe Chicken Foil Packets are the ultimate fuss-free dinner—juicy chicken breasts loaded with black beans, corn, bell peppers, salsa, and topped with melted cheese.
Wrapped in foil and cooked right on the grill, they’re packed with Tex-Mex flavor and perfect for backyard cookouts, camping, or quick weeknight meals.
Why You’ll Love This Recipe
One-packet wonder – No dishes to clean up afterward!
Balanced and hearty – Lean protein, fiber, veggies, and cheese.
Great for meal prep – Assemble ahead and grill when ready.
Customizable – Choose your favorite salsa, cheese, and toppings.
Grill or bake – Works great in the oven too.
Family-friendly – Even picky eaters love it.
What You’ll Need (Ingredient Highlights)
Chicken breasts – Boneless and skinless, they cook up juicy inside the foil.
Mexican cheese blend or Monterey Jack – Melts perfectly over the top.
Black beans and corn – Add fiber, texture, and Southwest flavor.
Salsa or Rotel tomatoes with green chilies – For moisture and spice.
Bell peppers – Any color adds sweetness and crunch.
Chili powder – A smoky kick of heat to season the chicken.
Cilantro, diced tomatoes, jalapeños – Optional garnishes to brighten up the dish.
Pro Tips Before You Start
Pound chicken to even thickness – Helps it cook evenly.
Use heavy-duty foil – Prevents tearing on the grill.
Don’t skip seasoning – It makes all the difference.
Drain salsa or tomatoes – Too much liquid = soggy foil packs.
Use a meat thermometer – Chicken is done at 165°F.
How to Make Santa Fe Chicken Foil Packets
Step 1: Preheat the Grill
Set your grill to medium-high heat while you prepare the foil packets.
Step 2: Assemble the Foil Packets
Lay out four large pieces of foil and spray each with nonstick cooking spray.
Place one chicken breast on each piece and season both sides with salt, pepper, and chili powder.
Step 3: Add the Toppings
Evenly divide the black beans, corn, bell peppers, and salsa (or Rotel tomatoes) over the top of each chicken breast.
Step 4: Seal the Packets
Fold the sides of the foil up and over the filling to create sealed packets, leaving a little room inside for steam to circulate.
Step 5: Grill
Place the foil packets on the grill, vegetable side down, and cook for 10 minutes.
Flip and cook for another 10–12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
Step 6: Add Cheese
Transfer the packets to a large baking pan.
Open the tops carefully (steam will escape), and sprinkle shredded cheese on top of each portion.
Place the baking pan back on the grill to melt the cheese.
Step 7: Serve
Garnish with fresh cilantro, diced tomatoes, or jalapeños if desired.
Serve right in the foil or transfer to plates. Enjoy!
What to Serve It With
Cilantro lime rice – A perfect Tex-Mex pairing.
Tortilla chips and guacamole – For dipping and crunch.
Grilled veggies – Keep it light and healthy.
Warm tortillas – Make it into tacos or wraps.
Black bean salad – Double up on protein and flavor.
Variations / Substitutions
Use boneless thighs – For even juicier results.
Add sliced jalapeños – For an extra kick inside the packet.
Swap the salsa – Try chipotle, mango, or tomatillo salsa.
Top with avocado or sour cream – For creaminess.
Bake instead of grill – Cook at 400°F for 25–30 minutes.
Storage & Leftovers
Fridge – Store leftovers in airtight containers for up to 3 days.
Reheat – Warm gently in the microwave or oven.
Make ahead – Assemble packets and refrigerate for up to 24 hours before cooking.
Freeze uncooked – Freeze sealed packets, then thaw in fridge before grilling.
Turn leftovers into tacos or burrito bowls – Delicious and easy.
FAQs
Can I use frozen chicken?
It’s best to thaw first for even cooking.
If using frozen, extend grill time and check doneness carefully.
Do I need to flip the foil packets?
Yes, flipping helps cook both sides evenly and keeps the veggies from burning.
Can I make these in the oven?
Absolutely. Bake at 400°F for 25–30 minutes.
How do I know when the chicken is done?
Use a meat thermometer—165°F is the safe internal temp for chicken.
What kind of cheese works best?
Shredded Mexican blend, Monterey Jack, or cheddar are all great.
Are these packets spicy?
Not overly. Use mild salsa if you prefer less heat, or add jalapeños for more.
Can I prep these ahead of time for a party?
Yes! Assemble and refrigerate, then grill fresh when guests arrive.
Final Thoughts
Santa Fe Chicken Foil Packets are the kind of meal I turn to again and again—quick to prep, loaded with flavor, and minimal cleanup.
Whether I’m grilling out on the weekend or pulling together a fast weeknight dinner, these packets always deliver.
Don’t forget the extra cheese and toppings—because that’s where the fun really begins.
Santa Fe Chicken Foil Packets
Ingredients
- 4 chicken breasts 7–8 oz each
- ½ cup shredded Mexican cheese or Monterey Jack
- 2 cups whole kernel corn
- 15 oz black beans drained and rinsed
- ¾ cup salsa OR 10 oz Rotel diced tomatoes and green chilies drained
- 1 cup diced bell peppers any color
- ½ tsp chili powder
- Salt and pepper to taste
- Cilantro tomatoes, jalapeños (for garnish)
Instructions
- Preheat grill to medium-high heat.
- Lay 4 large pieces of foil on a flat surface. Spray with cooking spray.
- Place a chicken breast on each piece. Season with chili powder, salt, and pepper.
- Divide corn, black beans, salsa, and peppers on top of each.
- Seal foil packets and place veggie-side down on grill for 10 mins.
- Flip and grill 10–12 mins more, until chicken reaches 165°F.
- See full steps with tips & photos → https://p4pd.org/santa-fe-chicken-foil-packets/
Notes
- These packets can also be baked in the oven at 400°F for 25–30 minutes.
- Use parchment-lined foil if you’re sensitive to foil contact.
- Great served with rice, tortillas, or over salad greens.
- Leftovers can be chopped and turned into a wrap or taco filling the next day.
