By Community Submission
Aug 15, 2013

Campfire: Gourmet Tin Foil Chicken Fajitas

Utah Governor Gary Herbert loves tin foil dinners. Sitting around a camp fire with a hot, tin foil dinner are some of his fondest memories of Scouting. Although not as good as his mom’s cooking, tin foil dinners are synonymous with camping. And today, tin foil dinners have been elevated to gourmet.

Check out this recipe for tin foil chicken fajitas:

Prep Time: 30 minutes, plus marinade should sit 1 hour

Cook Time: 30 minutes

Servings: 6


  • 6 – skinless chicken breasts
  • 3 – sweet onions
  • 3 – green peppers
  • 2 – limes
  • 1 – bunch cliantro
  • 2 – jalapenos
  • 2 – cloves garlic
  • 1/4 cup water
  • 1 cup shredded cheese
  • 16 oz. Sour cream
  • 1 dozen flour tortillas


Marinade preparation:

  • In a Blender combine the water, juice from 2 limes, the bunch of cilantro stems and all, a 2 jalapeno peppers chopped and seeded. Blend until pureed.
  • Pour the contents into a 1 gallon freezer bag.
  • Add the chicken breasts and zip shut. Place in the refrigerator for at least an hour.

Packet preparation:

  • Slice the green peppers in two and remove the seeds. Rinse then slice into strips lengthwise.
  • Slice the onion into 1/2 inch rings and cut the rings in half.
  • Remove chicken breast from marinade but do not rinse, just place as is onto tinfoil square.
  • Add green pepper and onion strips on top of chicken.
  • Fold the foil packet.


Outdoors: Place aluminum foil packet on bed of prepare coals turn several times. Should be ready in 30 minutes.
At Home: Preheat oven to 350 degrees. Place packets on a cookie sheet. Bake 30 minutes.

  • When ready to eat, open foil packet and slice the chicken breast.
  • Place chicken, green peppers and onions into a flour tortilla
  • Add cheese and sour cream to taste.
  • Should make to or three fajitas per packet.


  • Leaving jalapeno seeds will add a kick.
  • Guacamole can be added as well.
  • A great addition is to put several whole jalapenos in a tinfoil packet and allow them to roast on the fire for 15 minutes.
  • Spanish rice is a great side dish.

Recipe taken from Tin Foil Gourmet: Love that outdoor cookin… by Camp Cook

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