Reynolds Wrap® Chicken Packets with Southwestern Flavors

Ingredients 0/14

Step 1

In a large resealable bag, mix together the olive oil, lime juice, chili powder, brown sugar, cumin, paprika, and garlic powder. Add the chicken tenders, seal the bag, and toss everything around until the chicken is well coated. Pop it in the fridge to marinate for about 2 hours.

Step 2

When you’re ready to cook, heat your grill to around 425°F. Meanwhile, chop up the red and yellow peppers, onion, jalapeños, and corn, then toss them in a bowl with the remaining olive oil. Season with a little salt and pepper to taste.

Step 3

Lay out four large sheets of aluminum foil. Divide the pepper mixture evenly among them, placing it in the center of each sheet. Top each pile with two of the marinated chicken tenders.

Step 4

Fold up the sides of the foil, then double-fold the top and ends to seal the packets, making sure to leave some space inside so the heat can circulate.

Step 5

Place the packets on the grill, cover, and cook for 15 to 20 minutes. The chicken is done when it’s tender and the juices run clear or a meat thermometer reads 165°F. Enjoy!