Grilled Chicken Fajita Foil Packs

These grilled chicken fajita foil packs are super quick and easy to make plus cleanup is a snap. Make extra foil packs and your weekly meal prep is done!

This post is sponsored by Rubbermaid BRILLIANCE™. All opinions are my own. Thanks to all the companies, and readers, who help support Kiss My Smoke.

Do you love cooking with foil packs? They are so easy to use and make cleanup an absolute snap. Plus they are really versatile so you can cook them on a grill, in an oven, or over a campfire.

I wanted to make extra packs so I could do some meal prep with them. I picked up Rubbermaid BRILLIANCE™ containers at Target so I had enough on hand for my project.

I love good quality containers. In my line of work, it’s super important to have containers that can stand up to my workload. Testing recipes for two blogs results in LOTS of food.

We have two fridges in our house. One is upstairs in the kitchen, obviously. The other is downstairs in our laundry room. I know, how glamorous, right? We also have a huge chest freezer.

Why so many? Well, because THIS GIRL loves to cook and always ends up making TOO much food. So, I’m always stashing extra containers of food for friends and family.

It works out perfectly because our family and friends LOVE getting leftovers from my cooking/baking/grilling extravaganzas. They help me by being my recipe testers.

Honestly, it’s win-win for everyone. I get to cook up a storm and get feedback on recipes I’m testing out for the blogs. They get free food. It works for everyone.

For this recipe, I marinated the ingredients in one of the Rubbermaid BRILLIANCE containers. Then I transferred all the ingredients to foil packs to cook on the grill.

The marinade is a quick and easy step. It has citrus in it so don’t marinate it for very long. The acid will break down the meat so this is meant for a quick marinade only.

Once the ingredients are marinated you can pop everything in foil and wrap it up. It’s super easy to do and cleaning up after dinner will be way too easy.

For this particular recipe, I want you to use smaller packs. Don’t be tempted to make one large pack. This recipe is meant to use for smaller packs, just lots of them.

The reason I want you to use smaller packs is so the cooking time is quick and the food cooks evenly. Plus you can give each member of the family their own pack if you like.

You can cut this recipe in half if you like. You can also double it for meal planning. In fact, feel free to quadruple it. Make as many packs as you like.

My thought is the more you cook now the less you have to cook later. You can use these for meal prep and planning. Pack up extra containers for the fridge and freezer. This freezes beautifully.

Swing by Target to pick up your own Rubbermaid BRILLIANCE™ containers so you can dive head first into meal prep and planning. Target has everything you need for meal prep!

Think about how many you want to store in the fridge and how many you want to freeze before you start. If you have a big freezer make more. If you have a small freezer make less. Easy peasy.

How I Used My Containers:

• The large size container is perfect for marinating the chicken and for storing enough leftovers.
• The medium size containers are perfect for freezing extra batches for future lunches or dinners.
• The small size containers are perfect for storing extra batches for lunch for the next couple of days.

Tips for meal prep:

• Plan ahead.
• Make a list.
• Buy in bulk.
• Organize containers ahead of time.
• Label everything.
• Pick a day to cook and budget enough time.
• Cook once = eat all week!

I find picking one day a week to make a few recipes works best. I usually do meal prep on the weekend and budget my time accordingly. I make 2 to 4 recipes that are super versatile.

One thing I love to do is make up big batches of rice the same day I cook so I can use the rice for bowls for the week. Usually, whatever day I happen to make rice I double it. Every single time.

Yes, you can make rice on the grill. If you’re using a propane grill use the side burner. If you’re using a charcoal grill you can place the pot of water over direct heat. Make sure the pot is grill safe.

I hope you love this recipe. We’ve been making foil packs FOREVER. My Dad made them when we were little and went camping. So I grew up being very adept around campfires.

Remember you can make these on the grill (any kind of grill!), in the oven, or over a campfire. It’s super versatile and you can dress it up or down to your own liking.

Now I’m off to Target again to stock up on more Rubbermaid BRILLIANCE™ for summer. I love that store. You can get everything you need in one place with fast friendly service.

A little information about Rubbermaid BRILLIANCE:

• They are 100% Leak-proof! Guaranteed!!
• They provide airtight food storage and help prevent leaks and spills!
• They resist stains and odours= huge perk!
• The lids are crystal-clear and BPA-free!
• They stack perfectly to save space!
• They are safe for the dishwasher, microwave, and freezer!
• The bases and the lids are BPA FREE!
• PLEASE NOTE: The latches need to be unlatched (upward position) in order to use the containers in the microwave and vent steam through the holes!

Now let’s fire up that grill and make these Grilled Chicken Fajita Foil Packs!!

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Chicken Fajita Foil Packs

These grilled chicken fajita foil packs are super quick and easy to make plus cleanup is a snap. Make extra foil packs and your weekly meal prep is done!

Course Main Course

Cuisine American

Keyword grilled chicken fajita foil packs

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6

Author Kim Beaulieu

Ingredients

Marinade:

• 1/2 cup olive oil
• 4 tablespoons lime juice
• 2 tablespoons honey
• 2 teaspoons chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon cumin
• 1/2 teaspoon red pepper flakes

Fajitas:

• 3 pounds chicken breast cut into thin strips
• 2 red bell peppers cut into thin strips
• 2 green bell peppers cut into thin strips
• 2 orange bell peppers cut into thin strips
• 2 yellow bell peppers cut into thin strips
• 1 Vidalia onion cut into thin strips
• 1 to 2 jalapeno peppers diced finely
• 1 package of small flour or corn tortillas

For Serving:

• Sour Cream if desired
• Cheese if desired
• Cilantro if desired
• Red onion diced finely
• Red pepper flakes if desired
• Sweet Thai Chili sauce if desired
• Anything else you love on fajitas!!

Instructions

Marinade:

• Combine all the ingredients in a small size bowl and whisk until combined. Set aside.

Fajitas:

• Place chicken breast in container, pour marinade over the chicken. Mix well.
• Use immediately or allow to marinate for 30 minutes to 1 hour.
• Discard excess marinade.
• Preheat grill to medium-high heat (about 400-425 degrees F). You want an indirect side and direct side. The indirect side should be registering about 400-425 degrees F.
• Pull one sheet of foil to wrap the tortillas in. Fold edges over so the tortillas are wrapped completely. Set aside and make a note that they will go on the grill last.
• Prep 12 medium size foil sheets by tearing them all about the same size and spray the inside part with non-stick spray.
• Place chicken in the middle of each pack.
• Top with bell peppers, onions, and jalapeno peppers.
• Fold your pack and pinch the edges making sure to leave a little room for air flow. Do not pack them so tight that the air can't move in them.
• Toss the packs on the indirect side for about 15- 20 minutes. Then move them to the direct side for about 3 to 5 minutes. You can carefully look inside the packs to check to see how they're doing. I always leave one close the edge of the grill that I can peek inside at the 15 minute mark. Then I check them every 3 to 5 minutes from that point, depending on how they are doing.
• During the last 5 minutes of cooking toss your fajita pack on the indirect side of the grill. Cook for about 4-5 minutes, flipping once.
• Remove from grill and open carefully.
• Scoop the ingredients out and pile them on top of tortillas. Squeeze some fresh lime and sweet chili sauce over top of each tortilla. Toss some cilantro on top along with some red pepper flakes for the adventurous eaters!
• Load them up with all your favourite toppings. Go nuts. The more the better!
• Serve with a big old fajita loving smile!
• Makes 12 packs.

Notes

Please note: if you're very comfortable working on a grill these can be done over direct heat. Just watch them carefully and take them off earlier.

Please note: If you're not comfortable working on a grill and want to cook them completely over indirect heat you can do so. Just keep them on the indirect side for about 20-25 minutes. Just watch your hot and cold spots on your grill and move them around accordingly.

This girl was so crazed when her camera broke recently that I realized I do not have a great overhead shot of this recipe in the foil. Did I tell you my work camera bit the dust?

I took it in for service after a mechanism inside it broke resulting in me losing some camera cards and hundreds of work photos. From now on I’ll be tethering as I shoot.

For now, I’m going to remake this recipe this weekend so I can snap some awesome overhead foil pack photos for you to share around the internet. I’ll take one for the team.

No, seriously, it’s such a struggle to be me. I get to cook in my jammies, take photos of gorgeous food, then eat it all. The struggle is real, my friends. So much sarcasm, so little time.

What’s your favourite thing to cook in a foil pack?

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Now be confident and get your grill on!