1. Combine 1/3 cup olive oil, lime juice, chili powder, brown sugar, cumin, paprika and garlic powder in a large resalable plastic bag. Mix thoroughly to combine. Add chicken tenders and fully coat. Transfer to refrigerator and marinate for 2 hours.
2. Preheat grill to 425°F. Combine red pepper, yellow pepper, onion, jalapeño and corn in a large bowl. Drizzle with remaining olive oil and toss to coat. Season with salt and pepper.
3. Center one-fourth pepper mixture evenly on a sheet of Reynolds Wrap® Non-Stick Aluminum Foil. Place two marinated chicken tenders on top pepper mixture.
4. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
5. Grill15 to 20 minutes in covered grill, or until chicken is chicken is tender and juices run clear or meat thermometer reads 165°F.
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Directions
1. Combine 1/3 cup olive oil, lime juice, chili powder, brown sugar, cumin, paprika and garlic powder in a large resalable plastic bag. Mix thoroughly to combine. Add chicken tenders and fully coat. Transfer to refrigerator and marinate for 2 hours.
2. Preheat grill to 425°F. Combine red pepper, yellow pepper, onion, jalapeño and corn in a large bowl. Drizzle with remaining olive oil and toss to coat. Season with salt and pepper.
3. Center one-fourth pepper mixture evenly on a sheet of Reynolds Wrap® Non-Stick Aluminum Foil. Place two marinated chicken tenders on top pepper mixture.
4. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
5. Grill15 to 20 minutes in covered grill, or until chicken is chicken is tender and juices run clear or meat thermometer reads 165°F.