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Salsa Chicken en Papillote

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  • RECIPE SOURCE Kitchen on Fire


  • 4 chicken thigh, or black beans
  • Salsa of choice. See below to make a basic one
  • 3 tomato, small dice
  • 1 red onion, small dice
  • 1 green bell pepper, small dice
  • 2 tablespoon basil, gently chopped, or herb of choice
  • salt and pepper, to taste
  • 4 Tbsp olive oil

Cooking Instructions

Season the chicken with salt and pepper.

In a bowl, mix the tomatoes with the red onion, pepper, basil, lemon juice, olive oil, and sriracha sauce, if desired. Season with salt.

Place the chicken on one half of the parchment paper (Or the black beans), and top with some of the vegetable salsa (Or pesto, or chutney). Add salt and pepper and 1 Tbsp of olive oil per chicken thigh.
You can add in the package under the chicken: Asparagus, Zucchini, Cabbage, sprouts, shaved Carrots or Fennel, and such.

Fold over the paper and crimp the edges together tightly. Place on a sheet tray and bake in the oven for about 10-12 minutes (depending on the thickness of the chicken thighs) until done.