Fiesta Lime Chicken and Rice Foil Packs
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Fiesta Lime Chicken and Rice Foil Packs are a great way to grill up a whole meal at once! All the flavors of Mexican chicken that you love in one tidy, tasty package. Serve with smoky, tangy, lime rice and tender black beans!
Looking for more ways to grill foil packs, this spring? Check out my posts for Loaded Baked Potato Foil Packs, Grilled Herbed Chicken and Potato Foil Packs, and Buttery Garlic Steak and Mushroom Foil Packs.
It’s finally grilling season! Hallelujah! I mean, sure, any time is a time to grill if you’re brave enough to face the elements year-round, like rain, snow, sleet, freezing temperatures, grilling in the dark, etc. Which, I guess we are to some extent, but I’d say nine times out of ten, we’d rather be able to grill without coats and umbrellas.
One of the best ways to ease into grilling season is to grill using the foil pack method. You can add lots of ingredients to one little square of foil, and the food will cook right up (steaming itself) in the foil pack. Such as my Vegetable Medley Foil Packs. Plus, less to clean up, which is, of course the second best part (next to eating, of course).
It’s May and for me May means Cinco de Mayo and Taco Tuesdays and all things Mexican. Maybe it’s the alteration. I’m not sure. What I do know is that these healthy foil pack meals featuring Southwestern marinated chicken, tender black beans, and limey, tangy rice all smothered in cheese is deeee-licious!
Here’s How You Make It
- First, let’s make the marinade by mixing together the ingredients listed under “chicken marinade:” the soy sauce, lime juice, water, oil, and spices. Add the pounded or thin chicken into the bowl and toss it to coat. Let it sit, covered, for about 15-30 minutes in the fridge.
- Make the rice by adding it to a pot and then covering it with water. Bring it to a boil but only let it cook for about 5 minutes. (It will finish cooking on the grill.) Drain the rice and then stir into it chili powder and lime juice and set it aside.
- Turn your attention back to the chicken. It’s time to get the whole thing together in the foil packs. Lay 12-inch squares of foil in front of you on the counter or on a baking tray. Add a ¼ of the rice to each packet, then ¼ of the beans to each foil price. Add a piece of chicken to each, and fold the foil up and around the tops of the fillings. Pinch the seams together tightly so that it can steam.
- Put the packets on the grill over medium heat, being sure to turn halfway through to ensure even cooking on both sides. If you want to cook these in the oven, put the packets in the oven at 400 degrees for 20 minutes (no need to turn).
- Finally, open the packets up and carefully put a slice of cheese or a handful of shredded cheese on top of each piece of chicken and put it back in the oven or on the grill to melt (but keep the foil open). This will take about 3-4 minutes. Serve the packets with the optional toppings.
Side Dish Suggestions
These foil packet grill parcels are a kind of meal all in one. But if you want to serve some more sides, here are some that I think would go good with this Mexican chicken recipe:
- Skip the rice in the foil packs and instead make up a whole bunch of this yummy Mexican Rice.
- Roasted Asparagus goes great on the grill too!
- Grilled Corn Salad would be great as a side but I’ve been known to spoon it right on top of the foil packs myself!
- Want more carbs? Yes, please?! These 3-Ingredient Grilled Ranch Potatoes can cook up right alongside your foil packs.
- Side salads are an easy side to whip up with whatever’s in your fridge. Top with a creamy Cilantro Ranch Dressing.
Frequently Asked Questions
I usually put a piece of plastic wrap over the chicken (that’s on a cutting board) before pounding it a bit thinner to keep it from splattering all over the place. But if you don’t want to use plastic wrap, you could also place your chicken breast in a Ziploc bag, sealing and squeezing out the air before pounding it down.
To do the actual pounding, I use a meat mallet. But you can also use the back of a skillet or a rolling pin.
More Recipes to Try
- Fiesta Lime Chicken Salad with Chipotle Dressing
- Chopped Fiesta Quinoa Salad
- Roasted Corn Fiesta Guacamole
- Fiesta Lime Shrimp Salad
Did you make this Fiesta Lime Chicken and Rice Foil Packs recipe? FANTASTIC. Please rate the recipe below!
Fiesta Lime Chicken and Rice Foil Packs
Ingredients
- 4 small boneless skinless chicken breasts , OR two large, sliced in half lengthwise, see note
- 1 15-ounce can black beans
- sliced avocado, cilantro, sour cream, tomatoes or salsa, grilled corn, optional toppings
Chicken Marinade
- 2 tablespoons soy sauce
- juice of 2 limes , (2-3 tablespoons fresh lime juice)
- ¼ cup water
- ¼ cup oil
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
For the Rice
- 1 cup long grain white rice
- ½ teaspoon chili powder
- juice of 1 lime
- 4 slices monterey jack cheese, or about 1/2 cup shredded
Instructions
- In a medium bowl whisk together all ingredients for the chicken marinade. Add chicken, toss to coat, cover and chill for 15-30 minutes. Prepare the rice while chicken is marinating.
- Add rice to a pot. Cover with water, bring to a boil and cook for 5 minutes. Drain, stir in chili powder and lime juice, and side aside.
- Cut four 12-inch squares of foil and lay them out on a clean, flat surface. Spoon 1/4th of the rice into each packet. Add 1/4th of the beans. Top with one piece of chicken. Fold two opposite ends of the foil over the top of the fillings and pinch the seams together tightly. Fold or roll up the remaining ends of the foil to close the packet.
- Bake at 400 degrees for 20 minutes until chicken is cooked through OR grill over medium heat, being sure to turn over halfway through to ensure even cooking.
- Open the packets, top chicken with 1/4 of the cheese (one slice each) and return to oven or grill (do not close the packet) 3-4 minutes til cheese is melted.
- Add any desired toppings and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made this tonight. I had a little trouble with the water in the rice evaporating before all the rice was cooked but it might be operator error.
It was super delicious and moist!! Added sour cream, corn, salsa, and my homemade gochujang sauce on top of the beans and rice and it was so perfect!
Is the white rice cooked thoroughly before adding to pot and cooking for 5 minutes. 5 minutes doesn’t seem long enough to cook the rice. Thank you
No it is not. It will finish cooking on the grill 🙂
Hi Tiffany, was wondering if you drain and rinse the black beans?
I drain but I don’t rinse. You can rinse, however, if you prefer to
We make this almost weekly! My husband loves added jalapeños to his! So good!
Considering making this for a crowd. Could i put all in a couple of tightly sealed 9X13 casseroles or baking pans?
I think that could work for sure!
This looks great ! But how long do you cook on grill in tin foil ? It just says flip half way through- but do you have a suggestion of time so we don’t have to keep opening up Tin foil to check ? Thank you so much for your recipes ! Can’t wait to try it soon 🙂
Grill over medium-low for about 8-14 minutes on each side. Careful not to burn the rice!
Ok, im confused…are you supposed to use minute rice in this recipe because when using long grain rice, it appears to be undercooked after the 5 minuteS…does it continue cooking in the oven or am i understanding the tYpe of rice to use INCORRECTLY?
Not minute rice!
This looks great! QuEsTion – if i want to add the tomatoes and corn as shown in the picture, do i bake it in the packet wiTh the chicken rIce and Beans?
Hi Allison! You could add the corn before baking, but I added my tomatoes after! My corn was grilled on the side, but that was mostly just for photos! 🙂
Has anyone tried using Brown rice? wasn’t sure how long to precook it so it would come out done. i loved it the first time i made it, so good and i also added frozen corn!