It’s smack dab in the middle of grilling season and you have probably exhausted all your family favorites, steak, shrimp, chicken breasts and pork. I have seen lots of different recipes for tin foil dinners on the grill and have always wanted to try one while we were camping. This is the recipe we chose this past weekend. It was easy and I used pre-cooked grilled chicken for ease and food safety. The only thing I would do differently is possibly use black beans and add more taco seasoning than the recipe calls for, but you can accommodate the recipe however you wish. 

What You Need:

▪ 1 can of navy beans 15 oz (I would try black beans or pinto beans)
▪ 1 can of diced tomatoes, drained, 10 oz (I used the kind with green peppers and onions)
▪ 1 can of corn (they have mexi-corn, but we didn’t use that)
▪ 1 T of Mexican Spice (I used a packet of taco seasoning and would put in an additional teaspoon, so season to your taste)
▪ 4 skinless, boneless chicken breasts (I used pre-grilled frozen chicken and heated them partially before adding them to the bowl)
▪ shredded Mexican blend cheese (or whatever cheese you wish to use)
▪ diced onion or diced jalapenos (optional)
▪ sour cream
▪ taco sauce
▪ tin foil squares, 18” x 12”

Make It:

Mix all ingredients in a large bowl, except the cheese, sour cream and taco sauce.Place 1/4 of the mixture in the middle of a tin foil square and fold in a manner that you won’t have leakage of juices while you’re turning the packet over on the grill.

Place on BBQ or campfire grate and cook for 20-25 minutes, unless you are using raw chicken, it may taken longer. Remember to turn the packets occasionally so the contents cooks evenly.

When the chicken is cooked, remove from fire and let it cool slightly. Open the foil, turn the meal onto plates and top with cheese, sour cream and taco sauce. ENJOY!

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