Ingredients
4
boneless, skinless chicken breasts (about 1 1/4 lb)
2
green and/or red bell peppers, cut into strips
1
lb red potatoes, thinly sliced
1/4
cup barbecue sauce
1
tablespoon orange juice
1/4
teaspoon salt
1/4
teaspoon cracked black pepper
1/8
teaspoon ground red pepper (cayenne)
Preparation
Spray unheated grill rack with cooking spray. Heat coals or gas grill for direct heat.
Place each chicken breast in center of a 12-inch by 18-inch piece of foil. Divide bell peppers and potatoes evenly over chicken breasts.
In small bowl, stir together barbecue sauce, orange juice, salt, black pepper and red pepper. Evenly drizzle over chicken and vegetables.
Bring up 2 long sides of each piece of foil and double-fold with a 1-inch wide fold. Double-fold each end to form a packet.
Place packets, seam side up, on rack. Cover and grill packets 4 to 6 inches from medium heat 20 to 25 minutes or until vegetables are tender and instant-read thermometer inserted in the thickest portion of breast reads 160°F and juices run clear. Place packets on plates. Cut a large X across top of packet; fold back foil.
