1 c. Spanish rice, divided
1 c. chicken broth, divided
1/4 c. white wine, divided
4 boneless, skinless chicken thighs
4 oz. thinly sliced chorizo
1/4 c. frozen peas
1/2 c. thinly sliced roasted red pepper
DIRECTIONS:
1.Preheat grill over medium-high heat.
2.Cut 8 sheets of foil about 12-in long. To form each packet, place 2 sheets of foil on top of one another and fold the edges along 3 sides of the rectangle to form a barrier. Repeat to form 4 packets.
3.To each packet, add 1/4 c. rice, 1/4 chicken broth, 1 tbsp wine. Carefully toss the rice. Add a chicken thigh to each packet over the rice, then divide chorizo, peas and red pepper between the 4 packets.
4.Fold the foil packets crosswise over the paella mixture to completely cover the food. Fold the edges to seal closed.
5.Place packets on hot grill and cook until the chicken is cooked through and the rice is tender, about 25 minutes, flipping once halfway through. (Alternatively, you can bake in oven at 425 degrees F for about 20-25 minutes.)
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