Grilled Spanish Chicken Supper

Dinner's truly in the bag with this spicy grilled chicken recipe. MORE+ LESS-

By Betty Crocker Kitchens

August 10, 2010

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

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

large onion, coarsely chopped (1 cup)

large pimiento-stuffed olives, coarsely chopped

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

tablespoon Gold Medal™ all-purpose flour

teaspoons chili powder

teaspoon salt

1 1/2

pounds chicken breast tenders (not breaded)

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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.

Make your own foil packet with two 18x15-inch sheets heavy-duty aluminum foil. Place vegetable mixture on one sheet of foil; top with chicken. Cover with the other sheet of foil, and tightly seal the edges.