Barbecued Chicken and Potatoes Foil Pouch Dinner
Recipe type: Grilling
Serves: 2
What can be simpler than throwing ingredients into a foil pouch and tossing it on the grill? This is a simple and delicious combination. Potatoes tossed with onions and mini peppers are layered with chicken tossed with barbecue sauce before sealing them in a foil pouch and grilling for 15 to 20 minutes until done. The finished dinner is loaded with the delicious flavors of summer and clean up is as easy as throwing away the foil when you're through. Be very careful when opening the foil pouches after grilling. They are full of steam which can burn.
  • 1½ pounds of boneless, skinless chicken breast, sliced in 1" strips
  • 4 potatoes, peeled and thinly sliced
  • 1 medium onion, sliced
  • ½ teaspoon granulated garlic, or to taste
  • ½ teaspoon seasoned salt, or to taste
  • 8 mini peppers, cut into chunks
  • ½ cup barbecue sauce
  1. Arrange one sliced potato in the center of each four sheets of foil.
  2. Place sliced onions and peppers on top of potatoes.
  3. Sprinkle each mound of vegetables with granulated garlic and seasoned salt.
  4. Toss chicken breast pieces with barbecue sauce until well coated.
  5. Arrange chicken on top of vegetables.
  6. Seal foil pouch completely.
  7. Grill for 10 minutes on each side over low flame.
  8. Remove from grill and open carefully. These pouches are full of steam and can burn.
Recipe by Patty Cake's Pantry at