Southwestern Chicken
- Prep Time: 2 hours 15 minutes
- Cook Time: 15 - 20 minutes
- Servings: 4
- Course: Main Dish
Spice up your barbeque with these juicy and flavorful Southwest chicken packets. Loaded with peppers, onions and sweet corn, they’re sure to be a dinner the whole family will enjoy. Love this recipe? Check out our other grilling recipes for more delicious ideas.
Reynolds Kitchens® Tips
Reynolds Wrap® Tip
Using Reynolds Wrap® Foil on the grill makes cooking, cleaning up and wrapping leftovers a breeze.
Ingredients
- 2 pounds chicken breast tenders (about 8 tenders)
- 1/2 cup olive oil, divided
- 1/4 cup lime juice
- 2 tablespoons chili powder
- 1 tablespoon brown sugar
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 red bell pepper, cut into 1/4-inch strips
- 1 yellow bell pepper cut into 1/4-inch strips
- 1/2 onion, chopped
- 2 jalapeño peppers, cut into 1/4-inch rings
- 2 ears of sweet corn, removed from cob
- salt and pepper to taste
- Reynolds Wrap® Aluminum Foil
Directions
Step 1
COMBINE 1/3 cup olive oil, lime juice, chili powder, brown sugar, cumin, paprika and garlic powder in a large resealable plastic bag. Mix thoroughly to combine. Add chicken tenders and fully coat. Transfer to refrigerator and marinate for 2 hours.
Step 2
PREHEAT grill to 425°F. Combine red pepper, yellow pepper, onion, jalapeño and corn in a large bowl. Drizzle with remaining olive oil and toss to coat. Season with salt and pepper.
Step 3
CENTER one-fourth pepper mixture evenly on a sheet of Reynolds Wrap® Aluminum Foil. Place two marinated chicken tenders on top pepper mixture.
Step 4
BRING up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
Step 5
GRILL 15 to 20 minutes in covered grill, or until chicken is chicken is tender and juices run clear or meat thermometer reads 165°F.
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