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Double Barbecue Bacon Chicken Foil Packs

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Double Barbecue Bacon Chicken Foil Packs
  • Prep 20 min
  • Total 45 min
  • Servings 4
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We’re doubling down on our favorite grilling condiment in this new meat-and-potatoes foil pack. Barbecue chicken breasts, topped with bacon and finished with green onions, are the perfect complement to herbed cheesy potatoes.
Updated Sep 20, 2016

Ingredients

  • 1 1/4 lb Yukon gold potatoes, cut in 3/4-inch chunks
  • 2 teaspoons oil
  • 1 tablespoon Italian seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breasts (6 oz each)
  • 1 1/2 teaspoons barbecue seasoning
  • 4 slices cooked bacon, halved crosswise
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1/4 cup barbecue sauce
  • 2 green onions, sliced

Steps

  • 1
    Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • 2
    Add cut potatoes to medium bowl. Drizzle with oil; sprinkle with Italian seasoning, salt and pepper. Stir until evenly coated.
  • 3
    Season chicken with barbecue seasoning, and place on center of each sheet of foil. Dividing evenly, spoon potato mixture around each chicken breast. Lay bacon slices over chicken.
  • 4
    Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • 5
    Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil; sprinkle potatoes with cheese. Top each chicken breast with 1 tablespoon barbecue sauce, and garnish with green onions.

Tips from the Betty Crocker Kitchens

  • tip 1
    Small Yukon potatoes can be halved and substituted for Yukon potato chunks in this recipe.
  • tip 2
    To make in oven, place packs on cookie sheet. Bake at 375°F 32 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Nutrition

520 Calories, 21g Total Fat, 51g Protein, 33g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
8g
42%
Trans Fat
0g
Cholesterol
140mg
47%
Sodium
1170mg
49%
Potassium
1060mg
30%
Total Carbohydrate
33g
11%
Dietary Fiber
3g
13%
Sugars
7g
Protein
51g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 6 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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