Great Summer Grilling Recipes from Reynolds Kitchens

Zucchini Tomato Vegetable Packet1 sheet (18×24-inches) Reynolds Wrap® Heavy Duty Aluminum Foil
2 small zucchini, sliced
1 medium onion, sliced
1 large tomato, cut in chunks
1 tablespoon olive oil or vegetable oil
3/4 teaspoon lemon pepper seasoning
1/2 teaspoon dried oregano
1/2 teaspoon salt
PREHEAT oven to 450°F or grill to medium-high.
CENTER vegetables on sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Drizzle with oil. Sprinkle with seasonings.
BRING up foil sides. Double fold top and ends to seal making one large packet, leaving room for heat circulation inside.
BAKE 20 to 25 minutes on a cookie sheet in oven OR GRILL 12 to 14 minutes in covered grill.

Number of Servings: 4-6
Click here to view the recipe on Reynolds Kitchens

Chicken Jambalaya Packets

4 sheets (12×18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
4 boneless, skinless chicken breast halves (1 to 1 1/4 lb.)
4 cups cooked rice
1/2 pound smoked sausage, sliced
1 can (14 1/2 oz.) diced tomatoes with garlic and onions
1 medium green bell pepper, chopped
3 to 4 teaspoons dried Cajun seasoning
1 teaspoon hot sauce
PREHEAT oven to 450°F or preheat grill to medium-high. Cut chicken in strips. Combine chicken, rice, sausage, tomatoes, green pepper, Cajun seasoning and hot sauce.
CENTER one-fourth of mixture on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
BAKE 15 to 20 minutes on a cookie sheet in oven
OR GRILL 11 to 13 minutes in covered grill.

Number of Servings: 4
Click here to view the recipe on Reynolds Kitchens

Tropical Chicken Packets For Two
2 sheets (12×18–inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
1/2 small onion, thinly sliced and separated into rings OR 2 green onions, cut into 1–inch pieces
2 boneless, skinless chicken breast halves (.5 to .67 lb.)
1 can (8 oz.) pineapple chunks, drained
1/2 medium red bell pepper, cut in strips
3 tablespoons teriyaki sauce
2 tablespoons packed brown sugar
1/2 teaspoon grated fresh ginger
2 cups hot cooked rice
PREHEAT oven to 450°F or grill to medium-high.
CENTER onion slices on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Top with chicken, pineapple and red pepper. Combine teriyaki sauce, brown sugar and ginger; spoon over chicken and vegetables.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
BAKE 16 to 18 minutes on a cookie sheet in oven OR GRILL 13 to 15 minutes in covered grill. Serve over rice with additional teriyaki sauce, if desired./span