Grilled Spanish Chicken Supper

 

3

medium unpeeled baking potatoes, cut into 1/2-inch cubes (4 cups)

2

medium green or red bell peppers, chopped (2 cups)

1

large onion, coarsely chopped (1 cup)

12

large pimiento-stuffed olives, coarsely chopped

1

can (14 1/2 ounces) diced tomatoes with roasted garlic, undrained

1

tablespoon Gold Medal® all-purpose flour

3

teaspoons chili powder

1

teaspoon salt

1 1/2

pounds chicken breast tenders (not breaded)

• 1 Heat coals or gas grill for direct heat. In large bowl, mix potatoes, bell peppers, onion, olives and tomatoes. Stir in flour, 2 teaspoons of the chili powder and 1/2 teaspoon of the salt. Spoon mixture into large heavy-duty aluminum foil bag.
• 2 Sprinkle remaining 1 teaspoon chili powder and 1/2 teaspoon salt over chicken. Arrange chicken on top of vegetables. Double-fold open end of bag. Slide foil bag onto cookie sheet to carry to grill.
• 3 Slide foil bag onto grill. Grill uncovered 4 to 5 inches from medium-high heat about 20 minutes or until potatoes are tender and chicken is no longer pink in center.