* 1 bag (20 oz) refrigerated cooked new potato wedges
* 6 boneless skinless chicken thighs (about 20 oz), cut in half
* 1 1/4 c. low-fat or regular ranch dressing
* 4 slices precooked bacon, chopped
* 1/4 c. chopped green onions (4 medium)
* 1/2 tsp. coarse ground black pepper
* 6 boneless skinless chicken thighs (about 20 oz), cut in half
* 1 1/4 c. low-fat or regular ranch dressing
* 4 slices precooked bacon, chopped
* 1/4 c. chopped green onions (4 medium)
* 1/2 tsp. coarse ground black pepper
Heat gas or charcoal grill. Cut four 18x12-inch sheets of heavy-duty foil; spray foil with cooking spray. For each packet, place about 1 c. potato wedges & 3 thigh halves onto center of foil sheet. Drizzle with scant 1/3 c. dressing. Wrap each packet securely using double-fold seals, allowing room for heat expansion. 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 - 50 min. or until juice of chicken is clear when center of thickest part is cut (180°F) and potatoes are tender. Open packets carefully to allow steam to escape. Sprinkle each with bacon, onions and pepper
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