Recipe: In-The-Bag Mixed Grill

IN-THE-BAG MIXED GRILL

1 Reynolds Hot Bags Foil Bag, large size
4 (4 to 6 oz. each) boneless, skinless chicken breast halves
1 tablespoon flour
1/4 cup water
1 teaspoon roasted garlic flavored olive oil
4 to 5 teaspoons seafood seasoning, divided
Salt and pepper
1 package (16 oz.) smoked sausage, cut in 2-inch pieces
8 whole new potatoes, halved
4 ears fresh corn-on-the-cob, cut in 2-inch pieces
1 package (16 oz.) peeled baby carrots
1 pound large shell-on raw shrimp
1 tablespoon chopped parsley (optional)

Preheat grill to medium-high OR oven to 450 degrees F. Place Reynolds Hot Bags Foil Bag in a 1-inch deep pan.

Combine flour and water; pour inside bag. Brush olive oil over chicken breasts. Rub with 1 teaspoon seafood seasoning, salt and pepper. Place in bag. Add sausage to bag. In a large bowl, combine potatoes, corn, carrots and 2 teaspoons seafood seasoning, salt and pepper; add to bag. In bowl, combine shrimp with remaining seafood seasoning; add to bag. To seal, double fold open end of bag.

To cook, slide bag onto grill or leave in pan and place in oven. Grill 20 to 25 minutes in covered grill or bake 45 to 50 minutes in oven or until chicken is tender and juices run clear or meat thermometer reads 170 degrees F.

Use oven mitts and a knife to cut bag open. Fold back top for steam to escape. Sprinkle with parsley before serving.

Servings: 6
Source: Reynolds Kitchens