Grilled Chile-Chicken Foil Pack

 6 Ratings
  • Prep Time 40 min
  • Total Time 40 min
  • Servings 1

Our meal-in-a-grill-packs feature chopped chicken breasts, bell peppers, onion strips, chopped chiles and Old El Paso cooking sauce.

Cindy Ensley Cindy Ensley
September 18, 2015


uncooked chicken breast tenders (not breaded), coarsely chopped
cup chopped red, orange, or yellow bell pepper
cup chopped poblano chile
cup onion strips
tablespoons Old El Paso™ chile and roasted garlic Mexican cooking sauce


  • 1 Heat gas or charcoal grill. Tear off 12-inch length of heavy-duty foil to make packet. Lightly spray 1 side of foil (side that will be inside of packet) with canola oil cooking spray.
  • 2 In center of foil, place chicken, bell pepper, chile and onion. Spoon cooking sauce over top. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
  • 3 Place foil packet on grill. Cover grill; cook 12 to 15 minutes, turning packet once. Cooking times are approximate and depend on the heat of your grill.

Expert Tips

Nonstick foil makes for super easy clean-up and allows you to use less spray. If you’re using regular foil, just lightly spray the side that will be the inside of the packet with canola oil cooking spray. Regardless of what brand you use, I recommend going for the heavy-duty stuff, as it will be less likely to rip or puncture on the grill.

Foil packets can be prepped ahead and refrigerated until ready to cook. They are perfect for grilling on a gas or charcoal grill, or even over a campfire!

Nutrition Information

No nutrition information available for this recipe.

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