Ranch Chicken and Potato Foil Packs

  10 reviews
  • 60 min prep time
  • 60 min total time
  • 6 ingredients
  • 4 servings


bag (20 oz) refrigerated cooked new potato wedges
boneless skinless chicken thighs (about 20 oz), cut in half
1 1/4
cups low-fat or regular ranch dressing
slices precooked bacon, chopped
cup chopped green onions (4 medium)
teaspoon coarse ground black pepper


  1. 1 Heat gas or charcoal grill. Cut four 18x12-inch sheets of Reynolds Wrap® Heavy Duty Foil; spray foil with cooking spray.
  2. 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. 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. 4 Open packets carefully to allow steam to escape. Sprinkle each with bacon, onions and pepper.




Nutrition Information

Recipe Step Photos

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