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.
- 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.