Double Barbecue Bacon Chicken Foil Packs Food

DOUBLE BARBECUE BACON CHICKEN FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
• Add cut potatoes to medium bowl. Drizzle with oil; sprinkle with Italian seasoning, salt and pepper. Stir until evenly coated.
• 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.
• 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.
• 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.

DOUBLE BARBECUE BACON-WRAPPED GRILLED CHICKEN

Steps:

• Heat gas or charcoal grill. In small bowl, stir together white barbecue sauce ingredients; cover and refrigerate until serving time.
• Wrap each chicken breast with 2 slices bacon, stretching bacon to cover as much of the breast as possible; secure ends of bacon to chicken with toothpicks. Sprinkle both sides with barbecue seasoning.
• Place chicken on grill over medium heat. Cover grill; cook 5 minutes. Brush with 2 tablespoons of the barbecue sauce. Cook 5 to 7 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F). Turn chicken; brush with remaining barbecue sauce. Serve chicken topped with white barbecue sauce.

GRILLED BACON WRAPPED CHICKEN (IN FOIL)

Steps:

• On four large sheets on aluminum foil, place 4 slices of bacon in the center of each.
• Evenly divide onion slices, and neatly place on top of the bacon slices (add jalapenos and/or mushrooms on top of the onions).
• Place the large chicken pieces on top of the onions (and other vegetables) and add salt, pepper and garlic.
• Smother chicken in sweet baby ray's barbecue sauce (1/4 cup to each chicken thigh--- add more if desired).
• Wrap chicken in tight foil packets; double wrap for extra support.
• Place wrapped packets on hot coals; Cook for one hour, turning over ever 25 minutes.
• Let sit for 10 minutes once you remove from grill (be very careful when opening-- very hot!).

CHICKEN PARMESAN FOIL PACKETS

Steps:

• Preheat grill to a medium high heat.
• Tear foil into 12x18-inch sheets and spray each with non-stick spray.
• Center one chicken breast onto each sheet.
• Spoon 1/4 c pasta sauce over each chicken breast.
• Top each with some zucchini slices or broccoli florets.
• Sprinkle each with some parmesan cheese.
• Fold up sides and double fold the top and ends to seal each packet, leaving room for circulation inside.
• Grill 15-20 minutes in a covered grill until chicken reaches a temperature of 170 degrees at the thickest part.
• Cut small slits in top of foil to release steam.
• Either serve in foil packets or remove from pack and place chicken on some pasta noodles. Sprinkle with mozzarella cheese before serving.

BACON AND CHICKEN FOIL PACKETS

Steps:

• In a skillet over medium-high heat, cook the bacon until evenly brown. Drain, chop coarsely, and set aside.
• On 4 large squares of heavy duty aluminum foil, evenly distribute the potatoes, carrots, and onion. Arrange the chicken breasts over the vegetables, and sprinkle with the chopped bacon. Top each with 2 tablespoons butter, and season with garlic salt. Fold the foil over the ingredients, and tightly seal.
• Preheat an outdoor grill for medium-high heat.
• Place foil packets on the grill, and cook for 20 minutes, or until chicken is no longer pink and juices run clear.