1 tbsp. flour
9 bone-in skinless chicken pieces
4 tsp. Mexican seasoning blend, divided
3 ears fresh corn-on-the-cob, cut in pieces
1 med. green bell pepper, cubed
1 med. red bell pepper, cubed
1 med. onion, cut in eighths
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| SOUTHWESTERN CHICKEN & CORN DINNER | ||||
| Yields 5-6 | ||||
| 1 Reynold's Hot Bags Foil Bag, large size 1 tbsp. flour 9 bone-in skinless chicken pieces 4 tsp. Mexican seasoning blend, divided 3 ears fresh corn-on-the-cob, cut in pieces 1 med. green bell pepper, cubed 1 med. red bell pepper, cubed 1 med. onion, cut in eighths |
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| Preheat grill to medium-high or oven to 450. Place bag in a 1-in. deep pan. Sprinkle flour inside bag. Coat chicken with half of seasoning. Arrange chicken and vegetables in bag in an even layer. Sprinkle remaining seasoning over vegetables. To seal, double fold open end of bag. Leave bag in pan when transporting to and from grill or oven. To cook, slide bag onto grill or leave in pan and place in oven. Grill 25-30 minutes in covered grill or bake 50-55 minutes in oven. Use oven mitts and a knife to cut bag open. Fold back top for steam to escape. | ||||