Dean Richards recipe for chicken-corn foil packs on the grill with perfect grilled corn on the cob. (printable recipe below)        

Grilled Chicken-Corn Foil Packs

Ingredients:

• 2 teaspoons Salt plus a pinch for serving (optional)
• 1 teaspoon Paprika
• 1 teaspoon Garlic Powder
• ½ teaspoon Onion Powder
• ½ teaspoon Dried Oregano
• ¼ teaspoon Black Pepper
• Pinch Crushed Red Pepper optional, leave it out if you don’t like spicy —or—-use Italian Seasoning.   
• 4 Leg quarters (leg and thigh,  attached or cut apart, skin-on,   or 8 pieces dark meat chicken – about 3-3½ pounds)
• 3 tablespoons olive oil divided (2 tablespoons for the chicken and 1 tablespoon for the corn and potatoes)   
• 3 fresh corncobs, cleaned and de-silked,  cut into 4 pieces each
• 14-16 ounces small red potatoes,  cut into halves or quarters depending on their size (about 10 small potatoes)
• 2 red bell peppers,  cleaned and cut into fairly large pieces 
• You will also need cooking spray, heavy duty aluminum foil and extra oil for the grill grates.  

Directions:

1. Make a seasoning mix. Add the 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 the corn, red pepper  and the potatoes to a large bowl. Toss with 1 tablespoon of oil. Sprinkle 2 teaspoons of the prepared seasoning mix and toss well. Reserve the rest of the seasoning mix for the chicken.
3. Prep the chicken by removing any excess fat (and any giblets if present). Chicken thighs especially come with a lot of fat. Trim it off but leave the skin intact. Pat dry with paper towels.
4. Arrange the chicken in a pan and brush (or rub) it lightly with 1 tablespoon of oil.
5. Sprinkle with half the remaining seasoning mix. Use the brush (or your hands) to rub it in. Turn the chicken and repeat on the other side. 
6. Refrigerate the chicken until ready to use.

Build the foil packs:

1. Cut 8 pieces of heavy duty aluminum foil at least 20-22 inches long.
2. Lay out one piece of foil horizontally (left to right) on a flat surface, dull side up.
3. Next, place another piece of aluminum foil vertically over the horizontal piece, making a cross.
4. Spray the center of the foil lightly with cooking spray.
5. Add the chicken (one piece if using leg and thigh attached or two pieces if they’re separated). Then, add 3 pieces of corn, red peppers and 5-6 potato pieces. 
6. Cover the chicken and vegetables lightly by bringing in the top and the bottom of the top piece (vertical one).
7. Next, bring up the sides (horizontal piece) and have them meet on top. Fold the edges together to seal. Make another one or two thin folds to reinforce. Make sure there’s enough room, so that air can circulate in the packet.
8. Next, crimp each side by making one or two folds to seal the packet.
9. Repeat the steps above until all 4 packs are done. Place the packs on a large plate or pan to make it easy to carry them out to the grill.

Grill the Chicken Foil Packs: 

1. Preheat the grill to moderate to moderate high heat – keep it around 375°F.  Oil the grill grates.   OFF OF THE GRILL, spray the outside of the packets lightly with grill spray to minimize sticking.  DO NOT SPRAY ANYTHING OVER A PROPANE GAS GRILL.    
2. Grill the foil packs for about 30-35 minutes. The cooking time will depend on the size of the chicken pieces and the grill temperature.
3. Pull one pack off the grill (the marked one). Open it carefully. Use a meat thermometer to take the internal temperature. Make sure it is at least 165°F, and that 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 pack, there’s a lot of steam accumulated in there! 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 fresh Corn on the Cob (shucked, de-silked)
• 2 tbsp. olive oil
• 1 tsp. salt
• 1/2 tsp. black pepper

Directions:

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