1 Reynolds Hot Bags™
Foil Bag, large size
9 bone-in, skinless chicken
pieces (3 - 3 1/2 lbs. - we used boneless, skinless breasts)
2 tablespoons firecracker
spice rub*
1 package (16 oz.) peeled
baby carrots
1 small onion, thinly
sliced
1 cup barbecue sauce
1/3 cup honey
1 tablespoon flour
*To make firecracker
rub, combine 1 tablespoon chili powder, 1 1/2 teaspoons garlic
salt and 1 1/2 teaspoons garlic pepper blend. For milder flavor
use half of spice rub.
Preheat grill to medium-high
or oven to 450°. Place bag in a 1inch deep pan.
Sprinkle firecracker
spice rub on both sides of chicken. Arrange chicken, carrots
and onion in bag in an even layer. Combine barbecue sauce, honey,
and flour; spoon over chicken and vegetables.
To seal, double fold
open end of bag.
To cook, slide bag onto
grill or leave in pan and place in oven. Grill 25-30 minutes
in covered grill or bake 40-45 minutes in oven.
Use oven mitts and a
knife to cut bag open. Fold back top for steam to escape.
1 sheet (12 x 36 inches)
Reynolds Wrap Release™ non-stick aluminum foil
4 medium red potatoes,
bite-size pieces
2 tablespoons olive oil
or vegetable oil
4 cloves garlic, finely
chopped
1/2 teaspoons rosemary
Salt and pepper
1/2 cup shredded Parmesan
cheese
Preheat oven to 450°
or grill to medium-high.
Center potatoes evenly
on sheet of foil with non-stick (dull) side toward food. Drizzle
with oil. Sprinkle with garlic, rosemary, salt and pepper.
Bring up foil sides.
Double fold top and ends to seal making one large foil packet,
leaving room for heat circulation inside.
Bake 30-35 minutes on
cookie sheet in oven or 15-20 minutes in a covered grill. Sprinkle
with Parmesan cheese before serving.
