Working Mom to Homemaker

Embracing The Change

Southwestern Chicken & Corn Dinner



Yield: 5-6 servings
PREP: 15 minutes
COOK: 50-55 minutes
GRILL: 25-30 minutes

TIP: Use oven mitts and a knife to cut bag open. Fold back top for steam to escape.


1 Reynolds Hot Bags foil bag, large size
1 tablespoon flour
9 bone-in, skinless chicken pieces
4 teaspoons Mexican seasoning blend, divided
3 ears of fresh corn on the cob cut in pieces
1 medium green bell pepper, cubed
1 medium red bell pepper, cubed
1 medium onion cut in eighths


1. Preheat grill to medium-high OR oven to 450`F
2. Place bag in a 1-inch deep pan
3. Sprinkle flour inside bag. Coat chicken with half of seasoning.
4. Arrange chicken and vegetables in bag in an even layer. Sprinkle remaining seasoning over vegetables.
5. To seal, double fold open end of bag.
6. Leave bag in pan when transporting to and from grill and oven.
7. To cook, slide bag onto grill or leave in pan and place in oven.
8. Grill 25-30 minutes in covered grill OR bake 50-55 minutes in oven.




November 30, 2012 - Posted by | Main Dishes

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