SOUTHWESTERN CHICKEN AND CORN DINNER

1 Reynolds Hot Bags Foil Bag, large size
3 ears fresh corn-on-the- cob, cut in pieces
1 tablespoon flour
9 skinless, bone-in chicken pieces
1 medium red bell pepper, cubed
1 medium green bell pepper, cubed
4 teaspoons Mexican seasoning blend*, divided
1 medium onion, cut in eighths

1 PREHEAT grill to medium-high or oven to 450°F.
2 OPEN foil bag. Sprinkle flour inside foil bag. Sprinkle half of seasoning over chicken, turning to coat evenly. Arrange chicken and vegetables in foil bag in an even layer. Sprinkle remaining seasoning over vegetables.
3 TO SEAL, double fold open end of foil bag. Place foil bag in a l-inch deep pan.
4 TO COOK, slide foil bag onto grill or leave foil bag in supporting pan and place in oven. GRILL 25 to 30 minutes in covered grill OR BAKE 50 to 55 minutes in supporting pan in oven.
S USE OVEN MITTS to cut open foil bag with a sharp knife.
Carefully fold back top of foil bag, allowing steam to escape.

Makes 5 to 6 servings.

*To make seasoning, combine 1 tsp. chili powder, 1 tsp. ground cumin, 1 tsp. garlic salt, 1/2 tsp. oregano and 1/2 tsp. pepper.