Looking for more ways to grill foil packs, this spring? Check out my posts for Loaded Baked Potato Foil Packs, Grilled Herbed Chicken and Potato Foil Packs, and Buttery Garlic Steak and Mushroom Foil Packs.
One of the best ways to ease into grilling season is to grill using the foil pack method. You can add lots of ingredients to one little square of foil, and the food will cook right up (steaming itself) in the foil pack. Such as my Vegetable Medley Foil Packs. Plus, less to clean up, which is, of course the second best part (next to eating, of course). It’s May and for me May means Cinco de Mayo and Taco Tuesdays and all things Mexican. Maybe it’s the alteration. I’m not sure. What I do know is that these healthy foil pack meals featuring Southwestern marinated chicken, tender black beans, and limey, tangy rice all smothered in cheese is deeee-licious!
Here’s How you Make it
- Make the rice by adding it to a pot and then covering it with water. Bring it to a boil but only let it cook for about 5 minutes. (It will finish cooking on the grill.) Drain the rice and then stir into it chili powder and lime juice and set it aside.
- Turn your attention back to the chicken. It’s time to get the whole thing together in the foil packs. Lay 12-inch squares of foil in front of you on the counter or on a baking tray. Add a ¼ of the rice to each packet, then ¼ of the beans to each foil price. Add a piece of chicken to each, and fold the foil up and around the tops of the fillings. Pinch the seams together tightly so that it can steam.
- Put the packets on the grill over medium heat, being sure to turn halfway through to ensure even cooking on both sides. If you want to cook these in the oven, put the packets in the oven at 400 degrees for 20 minutes (no need to turn).
- Finally, open the packets up and carefully put a slice of cheese or a handful of shredded cheese on top of each piece of chicken and put it back in the oven or on the grill to melt (but keep the foil open). This will take about 3-4 minutes. Serve the packets with the optional toppings.
Side Dish Suggestions
These foil packet grill parcels are a kind of meal all in one. But if you want to serve some more sides, here are some that I think would go good with this Mexican chicken recipe:
Skip the rice in the foil packs and instead make up a whole bunch of this yummy Mexican Rice. Roasted Asparagus goes great on the grill too! Grilled Corn Salad would be great as a side but I’ve been known to spoon it right on top of the foil packs myself! Want more carbs? Yes, please?! These 3-Ingredient Grilled Ranch Potatoes can cook up right alongside your foil packs. Side salads are an easy side to whip up with whatever’s in your fridge. Top with a creamy Cilantro Ranch Dressing.
What can I use to Pound Chicken
I usually put a piece of plastic wrap over the chicken (that’s on a cutting board) before pounding it a bit thinner to keep it from splattering all over the place. But if you don’t want to use plastic wrap, you could also place your chicken breast in a Ziploc bag, sealing and squeezing out the air before pounding it down. To do the actual pounding, I use a meat mallet. But you can also use the back of a skillet or a rolling pin. Did you make this Fiesta Lime Chicken and Rice Foil Packs recipe? FANTASTIC. Please rate the recipe below!
More Recipes to Try
Fiesta Lime Chicken Salad with Chipotle Dressing Chopped Fiesta Quinoa Salad Roasted Corn Fiesta Guacamole Fiesta Lime Shrimp Salad
