Aluminium foil and an oven are great tools to making these warm recipes.
First of all:
1. Lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface.
2. Put the ingredients in the center of the foil.
3. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam.
4. Grill as directed. (Each recipe serves 2 to 4.)
. Toss 6 split chicken wings, 1 tablespoon vegetable oil and 3 tablespoons spice on a sheet of foil.
. Form a packet. Grill over high heat, turning once, 25 minutes.
. Top with barbecue sauce and serve with lime wedges.
. Combine 1 cup uncooked Spanish rice mix, 1 1/4 cups chicken broth, 6 peeled large shrimp, 2 skinless chicken thighs, 50 gr sliced dried chorizo, 1/4 cup each pimiento-stuffed olives, roasted pepper strips, and 1/2 teaspoon smoked paprika in a disposable pie pan.
. Drizzle with olive oil; sprinkle with pepper.
. Seal the pan in foil. Grill over medium-high heat, 30 minutes.
. Combine 1 tablespoon vegetable oil and 1/4 cup popcorn kernels in a disposable pie pan.
. Seal the pan in foil, making a dome shape on top.
. Grill over high heat, shaking, until the popping stops, about 8 minutes.
Potatoes with Bacon.
Cheesy Garlic Bread.
. Mix 1/2 cup shredded Italian cheese blend, 2 tablespoons softened butter, 1 grated garlic clove and salt.
. Halve 1 loaf French bread lengthwise and place cut-side up on a sheet of foil.
. Spread with the cheese mixture and form a packet. Grill over medium-high heat, 10 minutes.
. Sprinkle shredded pepper jack cheese on one half of a flour tortilla.
. Top with chopped rotisserie chicken and cilantro and fold in half to close.
. Repeat to make more; seal in individual foil packets. Grill over medium heat, turning once, 5 minutes.