Barbecue Chicken and Potato Foil Packs

Course Main Course, Poultry

Cuisine American

Keyword barbecue-chicken-and-potato-foil-packs, chicken-foil-pack-recipe, easy-chicken-breast-recipes

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 16 x 16 inch squares of heavy aluminum foil

Instructions

To assemble: Spray each piece of foil with cooking spray. Rub the chicken breasts with barbecue seasoning on all sides. Divide the potatoes and onion wedges evenly between the packets. Season potatoes with garlic salt and pepper. Drizzle with reserved bacon drippings.
Brush the chicken pieces with barbecue sauce then center on the potatoes. Bring edges of foil together and crimp.
To 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.
To cook on a gas grill: 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.
To cook over a campfire: 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.

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