Tex Mex Chicken Fajita Foil Packets
Foil packet meals are perfect for RVing, offering a quick, one-step cooking process with minimal cleanup, ideal for life on the road. This fajita-inspired version combines tender chicken thighs, hearty veggies, and bold spices, making it a flavorful and satisfying meal after a day of adventure.
Ingredients:
▢ 1 Tbsp. chili powder
▢ 2 tsp. sweet paprika
▢ 1 1/4 tsp. kosher salt
▢ 1 tsp. dried oregano
▢ 3/4 tsp. garlic powder
▢ 3/4 tsp. granulated sugar
▢ 3/4 tsp. ground cumin
▢ Cooking spray
▢ 1 lb. Yukon Gold potatoes, scrubbed and sliced into 1/4″-thick half moons
▢ 4 medium red and green bell peppers, stemmed, seeded, and thinly sliced
▢ 1 medium red onion, thinly sliced
▢ 1 1/2 lb. boneless skinless chicken thighs, cut into 1″ to 2″ chunks
▢ 4 Tbsp. butter
▢ Warm flour tortillas, sour cream, shredded cheddar, sliced avocado, and lime wedges, for serving
Instructions:
- Prepare a grill for medium-high heat; preheat 5 minutes. In a medium bowl, combine chili powder, paprika, salt, oregano, garlic powder, granulated sugar, and cumin.
- Lay 4 (16″-by-12″) pieces of heavy-duty foil on a flat surface. Spray foil with cooking spray. Divide potatoes among foil sheets. Top potatoes with bell pepper and onion. Sprinkle each with about 1 teaspoon spice mixture.
- Add chicken to remaining spice mixture and toss to coat. Divide chicken among foil; top each with 1 tablespoon butter. Fold and seal edges of foil to create a packet.
- Grill, covered and rotating packets halfway through, until chicken is cooked through and vegetables are tender, 18 to 22 minutes.
- Carefully open packets and serve with tortillas, sour cream, cheese, avocado, and lime wedges.
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