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Southwestern Chicken Tinfoil Dinner

A Southwestern Chicken Tinfoil dinner recipe that will be cooked over the hot coals taking every outdoor camping adventure to the next level.
Course: Main Course
Keyword: Dinner, Food, Recipe, Summer


  • 1 C. corn I used canned
  • 1 C. canned black beans drained and rinsed
  • 1/2 tsp. cumin
  • 2 chicken breasts
  • salt and pepper to taste
  • 1/2 C. Pico De Gallo
  • 1 C. Pepper Jack Cheese we used Colby Jack instead
  • non-stick cooking spray


  • Pull off two pieces of tinfoil that is about 18 inches long. Spray the tinfoil with non-stick cooking spray. Mix the corn, black beans and cumin together and divide the mixture in half, placing half in the center of each piece of tinfoil.
  • Sprinkle salt and pepper on the chicken and then add a chicken breast to the top of the mixture in each packet. I pounded my chicken breast down before I put them in the packets to help the chicken cook evenly. Top with Pico De Gallo and cheese. I love my husband’s Pico De Gallo recipe.
  • Bring the top edges of your tinfoil together and fold them down twice. Fold the ends in, creating the packet.
  • Place the tinfoil dinners on hot coals for 30 minutes, flipping 2 to 3 times. If you aren’t camping, like we weren’t, you can place the packets on a hot grill, cooking on 1 side for 10-15 minutes and then flipping the packet and cooking on the other side for the same amount of time.