Best chicken fajita bag recipe

Photo: Andrew Boye; Food Styling: Erica Joyce

It’s time to embrace the simplest summer meal: foil packets. They have the simplicity of a one-pot meal, but all ingredients are coated with aluminum foil, which makes cleaning simpler. Preparation is quick, too, because everything cooks inside the foil. In the case of this version, that means a pile of veggies (there are potatoes, onions, and bell peppers) and tender nuggets of boneless chicken thighs, all flavored with delicious fajita seasoning. Although potatoes are not traditionally served with fajitas, they are a welcome addition. Bonus: They soak up all the goodness of the delicious fajitas.

Heavy-duty aluminum foil makes the packages strong enough for easy handling on and off the grill. If you don’t have any, use a double layer of regular tin foil.

Heat tortillas on the grill and serve them side by side, or enjoy straight from a foil tin with all the fixings.

For more chip package ideas, try gnocchi chip packages, Hawaiian chicken chip packages, or grilled shrimp chip packages.

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Preparation time:





total time:





3/4 tsp.

granulated sugar

1 lb.

Yukon Gold Potatoes, peeled and cut into 1/4 inch thick slices


Medium red and green bell peppers, seeded and thinly sliced


medium red onion, thinly sliced

1 1/2 lbs.

Boneless chicken thighs, cut into 1- to 2-inch pieces

Warm flour tortilla, sour cream, shredded cheddar, sliced ​​avocado, and lemon wedges, to serve

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  1. Prepare a grill for medium and high heat; Preheat 5 minutes. In a medium bowl, combine chili powder, paprika, salt, oregano, garlic powder, granulated sugar, and cumin.
  2. Lay 4 (16″ by -12″) heavy-duty pieces of foil on a flat surface. Spray tin foil with cooking spray. Put the potatoes on the tin foil. Put the potatoes with sweet pepper and onions. Sprinkle each with about 1 teaspoon of the seasoning mixture.
  3. Add chicken to remaining seasoning mixture and toss to coat. Place the chicken on the tin foil. On top of each 1 tablespoon of butter. Fold and seal the edges of the aluminum foil to create a bundle.
  4. Grill, covered, rotating halfway through until chicken is cooked through and vegetables are cooked through, 18 to 22 minutes.
  5. Carefully open packages and serve with tortillas, sour cream, cheese, avocado, and lemon.

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Tex-Mex chicken fajita chips packages

Photo: Andrew Boye; Food Styling: Erica Joyce

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