Barbecue Chicken and Potato Foil Packs

Course Main Course, Poultry

Cuisine American

Keyword barbecue-chicken-and-potato-foil-packs, chicken-and-potato-foil-packs-on-the-grill

Prep Time 10

Cook Time 45

Stand time 5

Total Time 1

Servings servings

Calories 482kcal

Ingredients

3 6 oz boneless skinless chicken breasts
3 tsp prepared barbecue seasoning i.e. Brown Sugar bourbon or your favorite
1/3 cup prepared barbecue sauce i.e. Sweet Baby Ray's or your favorite, thick works best.
3 medium-large Yukon gold potatoes 3/4 inch cubes or sliced
1 medium red onion cut into thin wedges
1 tsp garlic salt
1/2 tsp black pepper
3/4 cup shredded sharp cheddar cheese
4 slices bacon cooked and crumbled, reserve drippings
3 16x16-inch squares of heavy aluminum foil

Instructions

Assemble: Spray each piece of aluminum foil liberally with cooking spray. Rub the chicken breasts with barbecue seasoning on all sides.
Divide the potatoes and onion wedges evenly between the pieces of foil. Season the potatoes with garlic salt and pepper. Drizzle with reserved bacon drippings.
Brush the chicken pieces with barbecue sauce then center each piece on the potatoes and onions. Bring edges of foil together and crimp.
Make in the Oven: Arrange foil packets on a sheet pan. Bake in a preheated 375°F oven for 40-45 minutes, depending on the thickness of the chicken breasts. Bake until juices run clear and the chicken reaches an internal temperature of 165°F and potatoes are fork tender. Open the foil, then sprinkle each with cheddar cheese and bacon. Broil until the cheese has melted. Let stand 5 minutes, then serve garnished with chives and a dollop of whipped cream, if desired.
Gas Grill Instructions: Preheat grill to medium-high. Place foil packets on grill without touching. Decrease temperature to medium. Cook for 40-45 minutes, depending on the thickness of the chicken breasts. Bake until juices run clear and the chicken reaches an internal temperature of 165°F and potatoes are fork tender. Open the foil, then sprinkle each with cheddar cheese and bacon. Continue to grill just until the cheese has melted. Remove from grill and let stand 5 minutes then serve garnished with fresh chives and sour cream, if desired.
Campfire Instructions: Double wrap with foil, assembling packs in the same manner. Place foil packets into hot coals and cook for 40-45 minutes (depending on heat of coals) OR until the juices run clear and the chicken reaches an internal temperature of 165°F and potatoes are fork tender. Open the foil, then sprinkle each with cheddar cheese and bacon. Leave in coals just until the cheese has melted. Remove from coals and let stand for 5 minutes then serve garnished with fresh chives and sour cream, if desired.

Notes

- Chicken - The cooking time for these chicken and potato foil packets is for boneless chicken breasts. You could use boneless skinless chicken thighs as well although they may need to cook a bit longer. To make bone-in baked chicken in the oven checkout my recipe for Pineapple Glazed Jerk Chicken.
- Adjust the Servings as Needed - The beauty of this recipe is that you can make as many foil packs, or as few, as needed. The ingredient amounts can be adapted very easily whether you're cooking for a group or cooking for two.
- Barbecue Sauce - It's best to use a thicker barbecue sauce for this recipe to prevent it from breaking down and adding too much liquid to the foil packs. Use whatever brand you enjoy and it will work beautifully.
- Potatoes Should Be Uniform in Size - It's important to cut the potatoes into similar size pieces so they'll cook evenly. You can also slice the potatoes, if you prefer. The same rule applies, thinly sliced and all the same width works best.
- Barbecue Seasoning - While I often mix up my own seasonings, this recipe is about easy dinners that require less prep. It's the perfect time to reach for a prepared barbecue seasoning or dry rub that you love. The spice aisle is filled with options, go with your favorite!
- Taco Seasoning - For a Tex-Mex flavor use taco seasoning in place of barbecue seasoning.
- Vegetables - You could use red potatoes, or add squash, zucchini, red bell pepper, green bell peppers or jalapeno peppers for spice.

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