Cut 8 large pieces (about 14-16″ long each) of foil and lay them out double stacked perpendicular (forming a plus sign) to start 4 grill packets. At this point you can line them with parchment paper if desired—simply put a single layer on top of the foil.
Evenly distribute the chicken, peppers, onions, corn, beans, and jalapeno onto each stack of foil and somewhat “flatten” out the contents for even cooking.
Whisk together the marinade ingredients and drizzle equal amounts over top of each foil packet.
Carefully lift the two ends of the bottom piece of foil (so the edges meet at the center) and crimp by folding over at least three times. Rotate the packet and then crimp the remaining two ends in the same manner. If you are throwing these onto the campfire coals (directly over the fire is not recommended) you do not want any chance of ashes making their way inside! See my Foil Packet Nachos recipe for a video showing this process. Repeat with the rest of the packets.
Store in the fridge for up to 24 hours (or a chilled cooler) and then place the packets in the coals of the fire or on an outdoor grill for 10 – 15 minutes (or in a 400 degree F oven for 30 to 40 min) until the chicken is cooked all the way through (no longer pink in the middle). Carefully let the steam out as you open each packet. Serve warm with desired accompaniments.