Chicken fajitas cooked in foil packets with Little Potatoes, fresh veggies, and an assortment of fragrant spices will be the stars of your next cookout!
Equipment
- Large bowl
- Small bowl
- Heavy duty foil
- 1 lb Little Potatoes, halved
- 4 boneless, skinless chicken breasts, cut into half-inch slices
- 3 bell peppers, cut into one-inch chunks
- 2 red onion, cut into one-inch chunks
- 1/4 cup oil
- 1 Tbsp chili powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp black pepper
- (To taste) lime
- (To taste) sour cream
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Instructions
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Step 1
Preheat the grill to 375 to 400 °F (medium high).
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Step 2
In a large bowl, combine Little potatoes, chicken, peppers, onions and oil. Stir until coated.
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Step 3
In a small bowl, stir together chili powder, garlic powder, salt, cumin, paprika, onion powder, and black pepper. Add to the bowl and stir well to coat.
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Step 4
Lay two sheets of foil (roughly 12″x 16” in size) together, one on top of the other. Spray lightly with non-stick spray and add one quarter of the fajita mixture to the middle. Fold and seal by pinching the top and the sides—don’t let the steam to escape! Repeat for 2 packets, dividing the mixture evenly between all four.
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Step 5
Place over direct heat on the grill and cook for 15 to 20 minutes, until potatoes are tender and chicken reaches 165°F. Remove and serve immediately with sour cream and lime wedges as desired.
