Dean grills packages of chicken and corn

Dean Richards’ recipe for chicken and corn bundles on the grill with perfect grilled corn on the cob. (printable recipe below)

Packages of grilled chicken and corn papillotes

Ingredients:

  • 2 teaspoons salt plus a pinch for serving (optional)
  • 1 teaspoon of paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • A pinch of crushed red pepper is optional, leave it out if you don’t like spice or use Italian seasoning.
  • 4 leg quarters (leg and thigh, attached or cut, with skin, or 8 pieces of dark meat chicken – about 3 to 3 ½ pounds)
  • 3 tablespoons olive oil, divided (2 tablespoons for chicken and 1 tablespoon for corn and potatoes)
  • 3 ears of fresh corn, cleaned and shelled, cut into 4 pieces each
  • 14 to 16 ounces small red potatoes, cut into halves or quarters depending on size (about 10 small potatoes)
  • 2 red peppers, cleaned and cut into fairly large pieces
  • You’ll also need cooking spray, heavy-duty foil, and extra oil for the grill grates.

Directions:

  1. Prepare a seasoning mix. Add salt, paprika, garlic powder, onion powder, dried oregano, black pepper, and crushed red pepper (if using). Reserve 2 teaspoons of the seasoning mix for the corn and potatoes. Use the rest to season the chicken.
  2. Add corn, red pepper and potatoes to a large bowl. Mix with 1 tablespoon of oil. Sprinkle 2 teaspoons of the prepared seasoning mixture and mix well. Reserve remaining seasoning mixture for chicken.
  3. Prepare the chicken by removing any excess fat (and giblets if applicable). Chicken thighs are particularly high in fat. Cut it but leave the skin intact. Dry with absorbent paper.
  4. Place the chicken in a pan and brush (or rub) it lightly with 1 tablespoon of oil.
  5. Sprinkle with half of the remaining seasoning mixture. Use the brush (or your hands) to scrub it. Flip the chicken and repeat on the other side.
  6. Refrigerate chicken until ready to use.

Build the foil packs:

  1. Cut 8 pieces of heavy-duty aluminum foil at least 20 to 22 inches long.
  2. Lay a piece of foil horizontally (left to right) on a flat surface, mat side up.
  3. Next, place another piece of foil vertically on top of the horizontal piece, forming a cross.
  4. Lightly spray center of foil with cooking spray.
  5. Add the chicken (one piece if using the leg and thigh attached or two pieces if separated). Then add 3 pieces of corn, red peppers and 5 to 6 pieces of potatoes.
  6. Lightly cover the chicken and vegetables by bringing the top and bottom of the top piece (vertical).
  7. Then, bring up the sides (horizontal piece) and make them meet on top. Fold the edges together to seal. Make one or two more thin folds to reinforce. Make sure there is enough space for air to circulate within the package.
  8. Then, crimp each side, making one or two folds to seal the package.
  9. Repeat the steps above until all 4 packs are complete. Place the packets on a large plate or pan for easy transport to the grill.

Grill the chicken foil packages:

  1. Preheat grill to moderate to moderately high heat – keep it around 375°F. Oil the grill grates. OFF THE GRILL, lightly spray the outside of the bags with grill spray to minimize sticking. DO NOT SPRAY ANYTHING ONTO A PROPANE GAS GRILL.
  2. Grill the foil packets for about 30 to 35 minutes. Cooking time will depend on the size of the chicken pieces and the temperature of the grill.
  3. Remove one package from the grill (the one marked). Open it carefully. Use a meat thermometer to take the internal temperature. Make sure it is at least 165°F and the potatoes are tender.
  4. If the chicken is not up to temperature, rewrap it and continue grilling for another 5-10 minutes and test again.
  5. Be careful when opening the foil packet, there is a lot of steam built up inside! Sprinkle with a pinch of salt, garnish with fresh herbs and serve with butter, sour cream, hot sauce, if desired.

Perfect Grilled Corn on the Cob

Ingredients:

  • 6 ears of fresh corn (shelled, shelled)
  • 2 tbsp. olive oil
  • 1 C. teaspoon of salt
  • 1/2 tsp. black pepper

Directions:

  1. Clean the corn from silk and husks.
  2. Drizzle each cob with olive oil and season with salt and pepper.
  3. Place the cobs on the grill over medium heat, turning them 1/3 about every 7 minutes until browned.
  4. Serve hot with butter, salt or other optional toppings; https://www.delish.com/cooking/g3413/grilled-corn-ideas/

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