GMA Recipe: Grilled Foil Pouch Chicken and Sweet Corn

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Grilled Foil Pouch Chicken and Sweet Corn
From chef and author Emeril Lagasse
Friday, August 26, 2005

Chef Emeril Lagasse brings New Orleans style to Harlem during a school kitchen makeover on Good Morning America.

Ingredients

Four 16 x 24-inch pieces heavy-duty aluminum foil

2 large ears corn (about 1 1/2 pounds), shucked, silk removed, and cut

from the cobs

2 tablespoons chopped shallots 4 teaspoons fresh lemon juice

2 teaspoons chopped fresh parsley

1/2 teaspoon minced garlic

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

Four 6-ounce boneless skinless chicken breasts

1 tablespoon olive oil

2 tablespoons plus 2 teaspoons water

1/2 teaspoon Emeril's Original Essence

Directions

Preheat the grill to medium-high.

Combine the corn, shallots, lemon juice, parsley, garlic, 1 teaspoon of the salt, and the pepper in a large bowl and toss to combine. Add the chicken and toss to coat with the mixture.

Lay the foil sheets on a work surface and fold each in half. Open the sheets flat and brush or rub the bottom of each sheet with the oil. Spoon one-quarter of the corn mixture into the center of the bottom portion of each aluminum sheet. Spoon 2 teaspoons of the water onto each portion of corn and arrange one chicken breast half on top.

Season the tops of each chicken breast with 1/8 teaspoon of the Original Essence and 1/8 teaspoon of the remaining salt. Fold the top section of foil over the chicken and roll the edges of each package together tightly to seal.

Place the foil packages on the grill, cover, and cook until the chicken is cooked through, the corn is tender, and the foil packages are puffed, about 15 minutes.

Using tongs, carefully remove the packages from the grill and place on four large plates. Open the packages carefully with scissors or a knife and serve immediately.

Makes 4 servings

Recipe copyright 2005, Emeril Lagasse