Grilled Foil Pouch Chicken and Sweet Corn
Emeril Lagasse Cooks With The Children's Storefront School
Chef Emeril Lagasse brought his New Orleans sensibility to The Children's Storefront School, an independent tuition-free school in Harlem, N.Y., that features monthly food workshops for its students. He cooked up Sweet 'n Sassy Sloppy Joes, Grilled Foil Pouch Chicken and Sweet Corn, and Just Chillin' Chocolate Fridge Pie.
The workshops at The Children's Storefront School range from studying the history of chocolate to a garden table project to learn where food comes from. The school's kitchen was not in great shape, so in addition to fixing up these delicious dishes, Emeril also helped fix up the kitchen.
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.
Recipe copyright 2005, Emeril Lagasse