Ingredients
1 tbsp. chili powder
2 tsp. sweet paprika
1 1/4 tsp. kosher salt
1 tsp. dried oregano
3/4 tsp. garlic powder
3/4 tsp. granulated sugar
3/4 tsp. ground cumin
Cooking spray
1 lb. Yukon Gold potatoes, scrubbed and sliced into 1/4"-thick half moons
4 medium red and green bell peppers, stemmed, seeded, and thinly sliced
1 medium red onion, thinly sliced
1 1/2 lb. boneless skinless chicken thighs, cut into 1" to 2" chunks
4 tbsp. butter
Warm flour tortillas, sour cream, shredded cheddar, sliced avocado, and lime wedges, for serving
Preparation
Step 1Prepare a grill for medium-high heat; preheat 5 minutes. In a medium bowl, combine chili powder, paprika, salt, oregano, garlic powder, granulated sugar, and cumin.Step 2Lay 4 (16"-by-12") pieces of heavy-duty foil on a flat surface. Spray foil with cooking spray. Divide potatoes among foil sheets. Top potatoes with bell pepper and onion. Sprinkle each with about 1 teaspoon spice mixture.Step 3Add chicken to remaining spice mixture and toss to coat. Divide chicken among foil; top each with 1 tablespoon butter. Fold and seal edges of foil to create a packet.Step 4Grill, covered and rotating packets halfway through, until chicken is cooked through and vegetables are tender, 18 to 22 minutes.Step 5Carefully open packets and serve with tortillas, sour cream, cheese, avocado, and lime wedges.
Heavy-duty aluminum foil makes the packets strong enough for easy handling on and off the grill. If you don’t have any, use a double layer of regular foil. Warm the tortillas up on the grill and serve them alongside, or just enjoy straight from the foil packet with all the fixings. For more foil packet ideas, try our gnocchi foil packets, Hawaiian chicken foil packs, or grilled shrimp foil packets.
