4 chicken breasts
2 bell peppers, cut into thin strips
1 lb red potatoes, thinly sliced
1/4 cup BBQ sauce
1 Tbs OJ
1/4 tsp salt
1/4 tsp pepper
1/8 tsp cayenne
Place each chicken breast in center of 12x18 piece of foil. Divide peppers and potatoes evenly over chicken.
In small bowl, mix sauce, OJ, salt, pepper, and cayenne. Drizzle over chicken and veggies.
Bring up 2 long sides of foil and double fold with 1 one inch wide fold. Double fold each end to form a packet.
Place packets, seam side up on grill. Cover and grill 4 to 6 inches from heat for 25 minutes. Vegetables should be tender and chicken should read 160.
Place packets on plate and cut large X across top.