"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 Reynolds Hot Bags Foil Bag, large size 1/4 C water 1 T flour 1/2 C grated Parmesan cheese 2 t garlic salt 1 t paprika 1/2 t pepper 9 bone-in skinless chicken pieces 3 ears freshs corn on the cob-halved 1/2 lb. fresh green beans, cut in pieces 1 onion, cut into eighths
Preheat grill to med.-high OR oven to 450º. Place a Reynolds Hot Bags Foil Bag in a 1" deep pan.
Mix water and flour; add to bag. Mix cheese and spices; sprinkle half over chicken. Place in bag in an even layer. Mix vegetables with remaining spice mixture; arrange on top of chicken.
To seal, double fold open end of bag.
To cook, slide bag onto grill or leave in pan and place in oven. Grill 30 - 35 min. in covered grill OR bake 55 - 60 min. in oven.
Use oven mitts and knife to open bag. Fold back top for steam to escape.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.