Chicken fajitas cooked in foil packets with Little Potatoes, fresh veggies, and an assortment of fragrant spices will be the stars of your next cookout!

10 mins
35 mins


  • Large bowl
  • Small bowl
  • Heavy duty foil


  • 1 lb Little Potatoes, halved
  • 4 boneless, skinless chicken breasts, cut into half-inch slices
  • 3 bell peppers, cut into one-inch chunks
  • 2 red onion, cut into one-inch chunks
  • 1/4 cup oil
  • 1 Tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • (To taste) lime
  • (To taste) sour cream


  • Step 1

    Preheat the grill to 375 to 400 °F (medium high).

  • Step 2

    In a large bowl, combine Little potatoes, chicken, peppers, onions and oil. Stir until coated.

  • Step 3

    In a small bowl, stir together chili powder, garlic powder, salt, cumin, paprika, onion powder, and black pepper. Add to the bowl and stir well to coat.

  • Step 4

    Lay two sheets of foil (roughly 12″x 16” in size) together, one on top of the other. Spray lightly with non-stick spray and add one quarter of the fajita mixture to the middle. Fold and seal by pinching the top and the sides—don’t let the steam to escape! Repeat for 2 packets, dividing the mixture evenly between all four.

  • Step 5

    Place over direct heat on the grill and cook for 15 to 20 minutes, until potatoes are tender and chicken reaches 165°F. Remove and serve immediately with sour cream and lime wedges as desired.