Say it's way to hot to cook inside, but you're tired of salads and not in the mood for burgers and dogs. Well, your outdoor grill makes a fine oven and burner. I keep a lot of these aluminum foil trays on hand for parties and they work great in this application.
I started by tossing sliced onions and peppers in the pan along with a drizzle of olive oil and a bit of salt and cooking them until soft. Then I added a cup of rice, some cut-up chicken thighs, saffron, garlic, pepper, paprika and enough chicken stock to cover. Put the lid on the grill, and 20-30 minutes later you have dinner.