Prepare 4 12 inch squares of heavy duty foil.

Place each chicken breast on center of foil and drizzle with lemon juice, olive oil and melted butter; turn to coat on both sides. Sprinkle lightly with herbs, garlic and onion powder, salt and pepper. Top with chopped onions and garlic cloves. (Sometimes we sprinkle the chicken with lemon pepper and paprika and/or hot cayenne pepper - the spiciness depends on your intended guests).

I often add other vegetables to the packet, such as fresh green beans or chopped ripe tomatoes; fresh rosemary and thyme twigs, stems of basil or any nearby fresh herbs growing in the kitchen garden which will contribute the bright flavors of Summer. These can also be tossed over the coals, if you have fresh herbs to spare.

Seal the foil to make tight packages by rolling up the edges to make a pocket.

Grill over hot coals or over indirect heat at about 350°F for about 45-50 minutes (depends on size of chicken pieces) or until the internal temperature of chicken reaches 160°F on a thermometer. To check for doneness without a thermometer, juices should be clear and not pink and chicken will be firm in the center.

Place foil on serving dish (disposable dish optional) and cut an X into center of foil; peel back to reveal chicken and serve with corn on the cob (barbecued in their jackets).

To grill corn, moisten unshucked corn with water and place over indirect heat until corn is tender (about 30 minutes, depending upon the tenderness of the corn). Shuck corn and serve with melted butter.

If you have a bag of hickory or mesquite, toss wet chunks over the flame to add a wisp of smoky flavor (I make a few vent holes in the top when smoking to allow the smoke in).

Foil packets can be made up in advance and refrigerated overnight or frozen to pack up and stash in a cooler. Place packets in zipper bags to avoid spills.

Submitted by: CM