Mexican Chicken Foil Bake

Article by ARB 4X4 Culture


  • 2 packets (serves 2) Mexican chicken rice
  • 4 chicken breasts
  • 1 jar Mexican salsa
  • Shredded cheese
  • 1 jar roasted pepper strips
  • 300g can corn kernels
  • 400g can black beans
  • ó red onion, sliced
  • 1 lime
  • Aluminium foil


Preheat the camp oven. Lay out four square, double layered strips of aluminium foil. Divide the Mexican rice between each square of foil. Top each layer of rice with a chicken breast. Spoon approximately three tablespoons of salsa over each chicken breast and top with desired cheese.

Drain the jar of roasted pepper strips, can of corn kernels and can of black beans. Divide evenly between each foil square. Top with sliced red onion.

Cut four more aluminium foil squares and create parcels by laying each square on top and rolling up sides to enclose. Carefully place in preheated camp oven.

Arrange some coals just outside the fire, place camp oven on coals, cover with lid and scoop a shovelful of coals on top. Bake for 30-35 minutes or until chicken is fully cooked through, swapping order of parcels if stacked in camp oven to ensure top and bottom parcels do not burn. Serve with a wedge of lime.

Serves four hungry campers.

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!

Leave a Reply

Your email address will not be published. Required fields are marked *