Grilled Chicken Packets

Prep Time: 10 Minutes

Time to Table: 35 Minutes

Serves: 4


  • 4 small boneless skinless chicken breast
  • 2 tablespoons maple syrup
  • 2 tablespoons barbecue seasoning
  • 1 1/2 cups new potatoes, halved
  • 1 small red onion, cut into wedges
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 8 sweet mini bell peppers, halved
  • 1/2 cup shredded Mexican cheese blend
  • 2 slices bacon, cooked and crumbled
  • 1/3 cup sliced green onions
  • 1/2 cup Daisy Sour Cream


Heat the grill to medium. Coat 4 (18x12-inch) heavy-duty foil sheets with nonstick cooking spray. Place the chicken in the center of the foil. Brush with the maple syrup and sprinkle with the barbecue seasoning. Toss the potatoes, red onion and oil in a medium bowl and then sprinkle with salt. Arrange the potatoes on one side of the chicken. Place the peppers on the other side. Seal the packets. Grill, covered, for 20 to 30 minutes or until the chicken is no longer pink in the center, rotating the packets occasionally. Carefully open the packets. Sprinkle each with cheese, bacon and green onions. Leaving the packets open, grill, covered, for 2 to 3 minutes or until the cheese melts. Serve topped with the sour cream. Tip: Foil packets can be baked on a large rimmed baking sheet in a 425 degree oven. Bake for 20 to 30 minutes following the directions above.