Wednesday, August 3, 2016
Quick & Easy Chicken and Potato Packs
60 minutes prep time 60 minutes total time 6 ingredients 4 servings
1 bag (20 ounce) refrigerated cooked new potato wedges
6 boneless skinless chicken thighs (about 20 ounce), cut in half
1-1/4 cups low-fat or regular ranch dressing
4 slices precooked bacon, chopped
1/4 cup chopped green onions (4 medium)
1/2 teaspoon coarse ground black pepper
1. Heat gas or charcoal grill. Cut four 18x12-inch sheets of Reynolds Wrap® Heavy Duty Foil; spray foil with cooking spray.
2. For each packet, place about 1 cup potato wedges and 3 thigh halves onto center of foil sheet. Drizzle with scant 1/3 cup dressing. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
3. When grill is heated, place foil packets, seam side up, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and potatoes are tender.
4. Open packets carefully to allow steam to escape. Sprinkle each with bacon, onions and pepper.
Look for precooked bacon in the meat or deli department of the supermarket.
Using reduced-fat ranch dressing in place of the regular ranch dressing will reduce the fat per serving by about 13 grams and the calories by about 115.
To bake packets, place on large cookie sheet; bake at 400°F using times above as a guide.