Hobo BQ Chicken

​Hobo BQ Chicken

1 1/4 lb Yukon gold potatoes, cut in 3/4-inch chunks


teaspoons oil


tablespoon Italian seasoning


teaspoon salt


teaspoon pepper


boneless skinless chicken breasts (6 oz each)

1 1/2

teaspoons barbecue seasoning


slices cooked bacon, halved crosswise


cup shredded Cheddar cheese (4 oz)


cup barbecue sauce


green onions, sliced

1 Heat gas or charcoal grill. Cut 4 (18×12-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.

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