Camping Recipes: Southwestern Chicken Packets

My number one rule for cooking while camping is this: Foil is your friend. You can pretty much throw anything you want into a foil packet and toss it over your campfire coals to cook. Prep is simple and clean up is easy. We tried this recipe a few weekends ago while camping in Colorado Bend State Park and it was delicious.

 You can also throw the foil packets directly into the fire if you don't have a griddle. 

You can also throw the foil packets directly into the fire if you don't have a griddle. 


The amount of each ingredient can vary based on your personal preference. The amount listed below will make 4 servings.

  • 4 skinless chicken breast
  • 1 can of black beans
  • 3 cups of corn (we used frozen)
  • 1/2 teaspoon salt
  • 1/4 teaspoon of pepper
  • salsa
  • shredded cheese
  • cilantro (as much or as little as you want)
  • guacamole or sour cream for topping


  • Mix the beans, corn, salt, pepper, and cilantro in a bowl
  • Cut each chicken breast into smaller strips, season with salt and pepper
  • Cut 8 pieces of aluminum foil, roughly 12 inches long each
  • Distribute bean/corn mixture evenly across 4 pieces of foil
  • Add one chicken breast (3-4 strips) to each foil
  • You can choose to add cheese and salsa to the foil packets. We threw them in the cooler and added them after cooking the packets.
  • Use the other 4 pieces of foil to cover the others, folding the sides over several times to create a packet


Throw the chicken packets directly onto your campfire coals. You can also cook over a charcoal grill if that is readily available. Cook for about 25 - 30 minutes, flipping the packets every few minutes. Add cheese and salsa if you did not originally include in the packets. Top with guacamole and/or sour cream and then stuff your face with this delicious and easy meal.