Ranch Chicken and Potato Packets

Ranch Chicken and Potato Packets 1 bag (20 oz) refrigerated cooked new potato wedges 6 boneless skinless chicken thighs (about 20 oz), cut in half 1 1/4 cups low-fat or regular ranch dressing 4 slices precooked bacon, chopped 1/4 cup chopped green onions (4 medium) 1/2 teaspoon coarse ground black pepper Heat gas or charcoal grill. Cut four 18x12-inch sheets of heavy-duty foil; spray foil with cooking spray. 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. 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. Open packets carefully to allow steam to escape. Sprinkle each with bacon, onions and pepper.