Make sure that you don't use to high of heat and that you turn pouches a couple times during the cooking process.
BBQ CHICKEN AND POTATO POUCHES
4 CHICKEN BREASTS; Boneless Skinless.
4 medium RED OR WHITE POTATOES; Sliced Thin.
2 GREEN ONIONS; Chopped.
SALT; To Taste.
BLACK PEPPER; To Taste.
CHEDDAR CHEESE; Grated.
Tear off four sheets of aluminum foil, approximately 18 x 12 inches Spoon 1 to 2 tablespoons of barbecue sauce in the center of each foil sheet.
Place one chicken breast on top of barbecue sauce and spread another tablespoon of sauce evenly over each chicken breast.
Top each breast with sliced potatoes and green onion.
Sprinkle with salt and pepper to taste.
Fold foil up to make pouches; sealing edges well.
Place foil pouches on a BBQ grill over medium to medium-low for about 30 minutes (depending on size of chicken breasts) or until chicken and potatoes are done; turning pouches a couple times.
Carefully open foil pouch and pull back edges.
Sprinkle some cheese to taste over the top of each chicken breast.
Reseal pouch, let set for a few minutes until cheese has melted.
Transfer the chicken and potatoes to a plate to serve.