Scott's Recipe

Southwestern Chicken & Corn Dinner

Category: Chicken

1 large Reynolds hot foil bags
1 tbsp flour
9 skinless, bone-in chicken pieces
4 tsp **Mexican seasoning blend, divided
3 ears fresh corn on cob, cut in pieces
1 medium green bell pepper, cubed
1 medium red bell pepper, cubed
1 medium onion, cut into 1/8
** Seasoning **
Combine 1 tsp chili powder, 1 tsp cumin, 1 tsp garlic salt, ½ tsp oregano and ½ tsp pepper.


1. Preheat grill to medium-high or oven to 450 degrees.
2. Open foil bag. Sprinkle flour inside bag. Sprinkle half of the seasoning over chicken, turning to coat evenly. Arrange chicken and vegetables in bag in an even layer. Sprinkle remaining seasoning over vegetables.
3. To seal, double fold open end of foil bag. Place foil bag in a 1” deep pan.
4. To cook, slide foil bag onto grill or leave foil bag in supporting pan and place in oven. Grill 35-40 minutes on medium-high in covered grill or bake 55-60 minutes in supporting pan in oven.
5. Use oven mitts to open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape.