1 Reynolds Hot Bags Foil Bag (large size)
1 tbsp. all purpose flour
6 skinless bone in checken breast or legs
1 tsp. each: chili powder, ground cumin and garlic salt
1/2 tsp. each: dried oregano and black pepper
3 ears corn on the cob, cut in 2" pieces
1 each: red and green pepper, cubed
1 med. onion, cut in eight wedges

Serves 6

Recipe from Recipes Plus

Preheat barbecue grill to medium-high.  Open foil bag.  Sprinkle flour inside.  Combine seasonings; sprinkle half over checken, turning to caoat evenly.  Arrange chicken and vegetables in foil bag in an even layer.  Sprinkle remaining seasonings over vegetables.

To close, seal foil bag with double fold.  Place foil bag in 1" deep pan.

To cook, slide foil bag onto grill.  Grill 25 to 30 min. in covered grill.  Use oven mitts to slide bag onto pan, cut open foil bag with scissors.  Carefully fold back top of foil bag, allowing steam to escape.

Tip:
Instead of seasonings, use 4 tsp. Tex Mex seasoning blend, if available.