Southwestern Chicken & Corn Dinner

1 Reynolds Hot Bags Foil Bag, large size

1 tablespoon flour

9 bone in skinless chicken pieces

4 teaspoons Mexican seasoning blend, divided

3 ears fresh corn on the cob, cut in pieces

1 medium green bell pepper, cubed

1 medium red bell pepper, cubed

1 medium onion cut in eights

Preheat grill to medium-high or oven to 450. Place bag in a 1 inch deep pan. Sprinkle flour inside bag. Coat chicken with half of seasoning. Arrange chicken and vegetables in bag in an even layer. Sprinkle remaining seasoning over vegetables. To seal double fold open end of bag. Leave bag in pan when transporting to and from the grill. Grill 25 to 30 minutes with lid on. Remove and cut bag and serve.