INGREDIENTS
1 bag (20 oz) refrigerated cooked new potato wedges
6 boneless skinless chicken thighs (about 20 oz), 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
DIRECTIONS
1. Heat gas or charcoal grill. Cut four 18x12-inch sheets of 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.
Photo and Recipe by Pillsbury
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