Name: Chicken Foil Packets Recipe
Ingredients: 4 medium yellow or red potatoes: Both yellow potatoes (like Yukon Gold) and red potatoes work wonderfully. They are “waxy” potatoes, meaning they hold their shape well when cooked and have a creamy, buttery texture. They also have thin skins, so there’s no need to peel them.; Salt and pepper to taste: The foundation of all seasoning. Use freshly ground black pepper and coarse sea salt or kosher salt for the best flavor and texture.; 4 tablespoons garlic butter: This is a key flavor booster. The melted garlic butter coats the potatoes, infusing them with rich, savory flavor and helping them to brown slightly. You can use store-bought garlic butter or easily make your own by mixing 4 tablespoons of softened unsalted butter with 2 minced garlic cloves and a pinch of salt.; 4 boneless, skinless chicken breasts (about 5 ounces each): Using 5-ounce breasts ensures they cook through in the same amount of time as the potatoes. If your chicken breasts are much larger, it’s a good idea to slice them in half horizontally (butterfly them) to create thinner cutlets. This promotes even cooking. Boneless, skinless chicken thighs can also be used; they may take a few extra minutes to cook but are even more forgiving and stay very moist.; 1 cup barbecue sauce: Use your favorite brand and flavor profile! Whether you prefer a sweet and smoky Kansas City style, a tangy Carolina style, or a spicy Texas style, the choice is yours. This is where you can really personalize the dish. Be generous with the sauce, as it will create a delicious glaze on the chicken.

Chicken Foil Packets Recipe

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Author: Dorothy Miler

Ingredients

Scale

4 medium yellow or red potatoes: Both yellow potatoes (like Yukon Gold) and red potatoes work wonderfully. They are “waxy” potatoes, meaning they hold their shape well when cooked and have a creamy, buttery texture. They also have thin skins, so there’s no need to peel them.
Salt and pepper to taste: The foundation of all seasoning. Use freshly ground black pepper and coarse sea salt or kosher salt for the best flavor and texture.
4 tablespoons garlic butter: This is a key flavor booster. The melted garlic butter coats the potatoes, infusing them with rich, savory flavor and helping them to brown slightly. You can use store-bought garlic butter or easily make your own by mixing 4 tablespoons of softened unsalted butter with 2 minced garlic cloves and a pinch of salt.
4 boneless, skinless chicken breasts (about 5 ounces each): Using 5-ounce breasts ensures they cook through in the same amount of time as the potatoes. If your chicken breasts are much larger, it’s a good idea to slice them in half horizontally (butterfly them) to create thinner cutlets. This promotes even cooking. Boneless, skinless chicken thighs can also be used; they may take a few extra minutes to cook but are even more forgiving and stay very moist.
1 cup barbecue sauce: Use your favorite brand and flavor profile! Whether you prefer a sweet and smoky Kansas City style, a tangy Carolina style, or a spicy Texas style, the choice is yours. This is where you can really personalize the dish. Be generous with the sauce, as it will create a delicious glaze on the chicken.

Instructions

1. Prepare the Grill and Foil
2. Assemble the Packets
3. Add the Chicken and Sauce
4. Seal the Packets Securely
5. Grill to Perfection
6. Rest and Serve

Find it online: https://www.receipster.com/chicken-foil-packets-grill-or-oven/