Reynolds Foil Recipes

SOUTHWESTERN CHICKEN PACKETS FROM REYNOLDS WRAP®

Steps:

• Combine 1/3 cup olive oil, lime juice, chili powder, brown sugar, cumin, paprika, and garlic powder in a large resealable plastic bag. Mix thoroughly to combine. Add chicken tenders and fully coat. Transfer to refrigerator and marinate for 2 hours.
• Preheat grill to 425 degrees F. Combine red pepper, yellow pepper, onion, jalapenos, and corn in a large bowl. Drizzle with remaining olive oil and toss to coat. Season with salt and pepper.
• Center one-fourth of the pepper mixture evenly on a sheet of Reynolds Wrap Aluminum Foil. Place two marinated chicken tenders on top of pepper mixture.
• Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
• Grill 15 to 20 minutes in covered grill, or until chicken is chicken is tender and juices run clear or meat thermometer reads 165 degrees F.

BABY BACK RIBS (REYNOLD'S WRAP)

Steps:

• Preheat Grill to medium. Lay 2 sheets (18"x24" each) Heavy Duty Reynolds Wrap aluminum foil on counter. Center half the ribs in a single layer on each sheet of foil.
• Combine sugar and seasonings, rub over ribs. Bring up foil sides. Double fold top and one end to seal packet.
• Pour in 1/4 cup water. Double fold remaining end, leaving room for heat circulation inside. Repeat to make two packets. Grill 45-60 minutes in covered grill.
• Remove foil, place ribs on grill. Brush ribs with your favorite barbeque sauce. Continue grilling, 10-15 minute Brushing with sauce and turning every 5 minutes.
• OVEN: Make packets as directed. Preheat oven to 320°F Place on a cookie sheet and bake for 2 hours Slice open tops of packages (watch for steam) and brush sauce on. Place back in oven for 15 minutes.

EASY GRILLED CHICKEN FROM REYNOLDS WRAP®

Steps:

• Rinse chicken under cold water pat dry.
• Combine Italian salad dressing, lemon juice, honey, Worcestershire sauce and paprika in a plastic zipper bag. Reserve 1/2 cup marinade for basting chicken during grilling. Add chicken. Close the bag and turn to coat chicken. Marinate 1 hour, turning chicken once. Remove chicken from marinade and discard marinade.
• Preheat grill to medium. Tear off a sheet of Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil long enough to cover grill grate. Make drainage holes in sheet foil with a large grilling fork.
• Place aluminum foil sheet with holes on grill rack. Immediately place chicken on aluminum foil.
• Grill chicken 5 minutes; turn. Continue grilling and turning every 5 minutes until chicken is tender and reaches 180 degrees F, about 30 minutes. Brush with reserved marinade during last 5 minutes grilling time.

SPICY GRILLED SHRIMP FROM REYNOLDS WRAP®

Steps:

• Combine lemon juice, Worcestershire sauce, seafood seasoning, lemon pepper, basil and garlic. Gradually add oil, stirring mixture until thickened. Reserve half of marinade for basting. Add shrimp to remaining marinade stir to coat evenly. Cover shrimp and refrigerate 30 minutes. Drain shrimp discard marinade.
• Heat grill to medium-high (400 degrees to 450 degrees F). Cut slits in a sheet of Reynolds Wrap® Nonstick Aluminum Foil. Place on grill rack with nonstick side toward food. Arrange shrimp on top.
• Grill uncovered 4 to 6 minutes, turning and basting once with reserved marinade, until shrimp are firm and pink.
• Remove shrimp from aluminum foil sheet allow remaining juices to cool before handling foil.