Easy Grilled Chicken From Reynolds Wrap Food

EASY GRILLED CHICKEN FROM REYNOLDS WRAP®

Steps:

• Rinse chicken under cold water pat dry.
• Combine Italian salad dressing, lemon juice, honey, Worcestershire sauce and paprika in a plastic zipper bag. Reserve 1/2 cup marinade for basting chicken during grilling. Add chicken. Close the bag and turn to coat chicken. Marinate 1 hour, turning chicken once. Remove chicken from marinade and discard marinade.
• Preheat grill to medium. Tear off a sheet of Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil long enough to cover grill grate. Make drainage holes in sheet foil with a large grilling fork.
• Place aluminum foil sheet with holes on grill rack. Immediately place chicken on aluminum foil.
• Grill chicken 5 minutes; turn. Continue grilling and turning every 5 minutes until chicken is tender and reaches 180 degrees F, about 30 minutes. Brush with reserved marinade during last 5 minutes grilling time.

TASTIER THAN MCDONALD'S GRILLED CHICKEN WRAPS

Steps:

• Mix spices with olive oil and heat in frying pan.
• Cook chicken breast 7-8 minutes.
• Add to taste cheese, lettuce, and Ranch dressing to tortillas.
• Add chicken breast. Wrap. EAT!

CHICKEN PARMESAN FOIL PACKETS

Steps:

• Preheat grill to a medium high heat.
• Tear foil into 12x18-inch sheets and spray each with non-stick spray.
• Center one chicken breast onto each sheet.
• Spoon 1/4 c pasta sauce over each chicken breast.
• Top each with some zucchini slices or broccoli florets.
• Sprinkle each with some parmesan cheese.
• Fold up sides and double fold the top and ends to seal each packet, leaving room for circulation inside.
• Grill 15-20 minutes in a covered grill until chicken reaches a temperature of 170 degrees at the thickest part.
• Cut small slits in top of foil to release steam.
• Either serve in foil packets or remove from pack and place chicken on some pasta noodles. Sprinkle with mozzarella cheese before serving.

TEXAS FOIL WRAPPED CHICKEN THIGHS #RSC

Steps:

• Preheat oven to 450 degrees.
• Squeeze the juice from 4 limes. Chop 1 bunch of cilantro and the 2 jalapenos, if using. Put them in a zip lock bag along with the boneless, skinless chicken thighs. Marinate for at least 2 hours.
• Meanwhile, fry the bacon strips until crispy and set aside to drain and cool. Once cooled, crumble them and set aside. Also, go ahead and take the corn off of the cobs (it will be one cob per foil pack) and chop the remaining bunch of cilantro.
• After the chicken has marinated, take it out sprinkle with salt and pepper and set it aside. Take 1 sheet of Reynold's Wrap aluminum foil place the corn of one cob, then a heaping Tablespoon of black beans, 1/4 of the chopped cilantro, a sprinkle of the bacon, one piece of chicken, a sprinkle of Monterrey Jack cheese, then end with the juice of 1/2 a lime over it all.
• Wrap it up by bringing up the sides and folding it over twice. Place on cookie sheet in case the juices run out! Repeat with the remaining three pieces of chicken.
• Place it in the oven for 20-25 minutes.

EASY GRILLED CHICKEN FROM REYNOLDS WRAP®

Steps:

• Rinse chicken under cold water pat dry.
• Combine Italian salad dressing, lemon juice, honey, Worcestershire sauce and paprika in a plastic zipper bag. Reserve 1/2 cup marinade for basting chicken during grilling. Add chicken. Close the bag and turn to coat chicken. Marinate 1 hour, turning chicken once. Remove chicken from marinade and discard marinade.
• Preheat grill to medium. Tear off a sheet of Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil long enough to cover grill grate. Make drainage holes in sheet foil with a large grilling fork.
• Place aluminum foil sheet with holes on grill rack. Immediately place chicken on aluminum foil.
• Grill chicken 5 minutes; turn. Continue grilling and turning every 5 minutes until chicken is tender and reaches 180 degrees F, about 30 minutes. Brush with reserved marinade during last 5 minutes grilling time.

EASY GRILLED CHICKEN FROM REYNOLDS WRAP®

Steps:

• Rinse chicken under cold water pat dry.
• Combine Italian salad dressing, lemon juice, honey, Worcestershire sauce and paprika in a plastic zipper bag. Reserve 1/2 cup marinade for basting chicken during grilling. Add chicken. Close the bag and turn to coat chicken. Marinate 1 hour, turning chicken once. Remove chicken from marinade and discard marinade.
• Preheat grill to medium. Tear off a sheet of Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil long enough to cover grill grate. Make drainage holes in sheet foil with a large grilling fork.
• Place aluminum foil sheet with holes on grill rack. Immediately place chicken on aluminum foil.
• Grill chicken 5 minutes; turn. Continue grilling and turning every 5 minutes until chicken is tender and reaches 180 degrees F, about 30 minutes. Brush with reserved marinade during last 5 minutes grilling time.

EASY GRILLED CHICKEN FROM REYNOLDS WRAP®

Steps:

• Rinse chicken under cold water pat dry.
• Combine Italian salad dressing, lemon juice, honey, Worcestershire sauce and paprika in a plastic zipper bag. Reserve 1/2 cup marinade for basting chicken during grilling. Add chicken. Close the bag and turn to coat chicken. Marinate 1 hour, turning chicken once. Remove chicken from marinade and discard marinade.
• Preheat grill to medium. Tear off a sheet of Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil long enough to cover grill grate. Make drainage holes in sheet foil with a large grilling fork.
• Place aluminum foil sheet with holes on grill rack. Immediately place chicken on aluminum foil.
• Grill chicken 5 minutes; turn. Continue grilling and turning every 5 minutes until chicken is tender and reaches 180 degrees F, about 30 minutes. Brush with reserved marinade during last 5 minutes grilling time.

SUMMER VEGETABLE GRILL PACKETS #RSC

Steps:

• Preheat your oven to 400 degrees. Place the bacon on the rack of a broiler pan and bake for 10 to 20 minutes, depending on the thickness of your bacon. You want it crisp but not burned.
• While baking the bacon, scrape the corn off the ears of corn. Combine the corn kernels, red bell pepper, sliced zucchini, and diced onion in a bowl. Sprinkle the Cavender's Greek Seasoning over the vegetables. Add some freshly ground black pepper if you would like.
• Tear off 2 12 x 12 pieces of Reynolds Wrap Aluminum Foil. (I like to use heavy duty for grilling). Place half the vegetables on each foil sheet.
• Cut the butter up into small pieces and put 2 tablespoons over each vegetable packet. Bring the ends of the foil together, fold over 3 times and twist the ends together. (Each packet serves two).
• Grill over hot coals for 15 - 20 minutes. While the veggies are grilling, crumble the bacon. When the veggies are ready, carefully open the packets (watch out for steam!) and sprinkle a slice of crumbled bacon over each packet. Serve and enjoy!

SOUTHWESTERN CHICKEN PACKETS FROM REYNOLDS WRAP®

Steps:

• Combine 1/3 cup olive oil, lime juice, chili powder, brown sugar, cumin, paprika, and garlic powder in a large resealable plastic bag. Mix thoroughly to combine. Add chicken tenders and fully coat. Transfer to refrigerator and marinate for 2 hours.
• Preheat grill to 425 degrees F. Combine red pepper, yellow pepper, onion, jalapenos, and corn in a large bowl. Drizzle with remaining olive oil and toss to coat. Season with salt and pepper.
• Center one-fourth of the pepper mixture evenly on a sheet of Reynolds Wrap Aluminum Foil. Place two marinated chicken tenders on top of pepper mixture.
• Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
• Grill 15 to 20 minutes in covered grill, or until chicken is chicken is tender and juices run clear or meat thermometer reads 165 degrees F.