Bbq Chicken Potato Packets Aka Bbq Kisses Recipes

GRILLED CHICKEN AND POTATO FOIL PACKS

Steps:

• Preheat an outdoor grill for medium-high heat.
• Stir together the vegetable oil, cider vinegar, garlic powder, black pepper, salt, basil, and thyme in a bowl; set aside.
• Lay out 4 12x12 inch squares of aluminum foil. Place 1 chicken breast in the center of each square, top with potatoes, onions, bell peppers, and mushrooms. Ladle 1/4 of the sauce on each and fold the foil around the ingredients to form four sealed packets.
• Grill the packets on the preheated grill for 30 to 40 minutes, until the internal temperature of the chicken breasts reaches 170 degrees F (75 degrees C).

OVEN BARBECUED CHICKEN AND POTATOES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange chicken breasts, potatoes, and onion in a large baking dish.
• Mix ketchup, brown sugar, Worcestershire sauce, vinegar, margarine, lemon juice, dry mustard, salt, paprika, chili powder, and red pepper flakes in a saucepan. Bring sauce to a boil, stirring constantly to dissolve brown sugar and salt. Pour the sauce over chicken and vegetables. Cover dish with aluminum foil.
• Bake in the preheated oven until chicken is no longer pink, the juices run clear, and the sauce has thickened, about 2 hours. An instant-read meat thermometer inserted into the center of a breast should read at least 160 degrees F (70 degrees C).

GRILLED POTATO PACKETS

Steps:

• In a large bowl, toss potatoes with green onions, bacon, salt and pepper. Place half of the mixture on a greased double thickness of heavy-duty foil (about 18 in. square); dot with 1 tablespoon butter. Fold foil over potato mixture and crimp edges to seal. Repeat to make a second packet., Grill, covered, over medium heat 20-23 minutes on each side or until potatoes are tender. Remove from grill., Open foil carefully to allow steam to escape. Sprinkle potatoes with cheese. Grill opened packets, covered, 3-5 minutes longer or until cheese is melted.

BARBECUE CHICKEN AND CHEESY POTATO SKILLET

Steps:

• Make potatoes as directed on pouch for stovetop directions. Cover and keep warm.
• Meanwhile, in 10-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat. Add carrots and green onion whites. Cook 2 to 3 minutes, stirring occasionally, until softened. Add chicken and barbecue sauce; cook 2 to 3 minutes or until mixture is hot. Remove from heat.
• Spoon potatoes over mixture in skillet; spread evenly. Sprinkle with cheese. Cover; let stand 3 to 5 minutes to melt cheese. Top with green onion greens.

CHICKEN POTATO PACKETS

Steps:

• Place each chicken breast on a piece of heavy duty foil.
• Mix the oil, rosemary, thyme, basil and garlic.
• Drizzle over the chicken.
• Top with potatoes, squash, onion, butter, salt and pepper.
• Fold the packets up securely.
• Bake on a cookie sheet at 375* for 35-40 minutes, until chicken juices run clear.

BBQ CHICKEN & POTATO PACKETS AKA BBQ KISSES

Steps:

• Stir together all ingredients in a medium bowl. Place equal amounts onto 4 large rectangles of heavy duty foil. Bring up sides of foil and fold over twice. Fold in ends, leaving room for air to circulate. Grill over medium heat for 30 minutes.

BBQ CHICKEN AND POTATO CASSEROLE RECIPE

Steps:

• Heat oven to 350°F. Spray 9x9 inch baking dish with non-stick cooking spray.
• Prepare instant mashed potatoes as directed on package.
• Stir in sour cream and 1 cup of the cheese until completely blended.
• Spoon mixture into baking dish.
• In a large mixing bowl, stir together chicken, BBQ sauce and 1/4 cup of the green onions. Spoon chicken mixture over potatoes; top with bacon and remaining 1/2 cup cheese.
• Bake for 20-25 minutes or until cheese is melted and edges are bubbly.
• Top with remaining 1/4 cup green onions as garnish and serve.