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Southwestern Chicken

  • Prep Time: 2 hours 15 minutes
  • Cook Time: 15 - 20 minutes
  • Servings: 4
  • Course: Main Dish

Spice up your barbeque with these juicy and flavorful Southwest chicken packets. Loaded with peppers, onions and sweet corn, they’re sure to be a dinner the whole family will enjoy. Love this recipe? Check out our other grilling recipes for more delicious ideas.

Reynolds Kitchens® Tips

Reynolds Wrap® Tip

Using Reynolds Wrap® Foil on the grill makes cooking, cleaning up and wrapping leftovers a breeze.


  • 2 pounds chicken breast tenders (about 8 tenders)
  • 1/2 cup olive oil, divided
  • 1/4 cup lime juice
  • 2 tablespoons chili powder
  • 1 tablespoon brown sugar
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 red bell pepper, cut into 1/4-inch strips
  • 1 yellow bell pepper cut into 1/4-inch strips
  • 1/2 onion, chopped
  • 2 jalapeño peppers, cut into 1/4-inch rings
  • 2 ears of sweet corn, removed from cob
  • salt and pepper to taste
  • Reynolds Wrap® Aluminum Foil


Step 1

COMBINE 1/3 cup olive oil, lime juice, chili powder, brown sugar, cumin, paprika and garlic powder in a large resealable plastic bag. Mix thoroughly to combine. Add chicken tenders and fully coat. Transfer to refrigerator and marinate for 2 hours.

Step 2

PREHEAT grill to 425°F. Combine red pepper, yellow pepper, onion, jalapeño and corn in a large bowl. Drizzle with remaining olive oil and toss to coat. Season with salt and pepper.

Step 3

CENTER one-fourth pepper mixture evenly on a sheet of Reynolds Wrap® Aluminum Foil. Place two marinated chicken tenders on top pepper mixture.

Step 4

BRING up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Step 5

GRILL 15 to 20 minutes in covered grill, or until chicken is chicken is tender and juices run clear or meat thermometer reads 165°F.

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