Thanks to Reynolds Wrap(R) the recipe at AllRecipes
I adjusted the recipe for myself and my 17 year old son.
Two sheets (12×18 each) of Reynolds Wrap(R) Heavy Duty Aluminum Foil
Three chicken thighs, boneless and skinless
1/2 cup barbecue sauce
1/2 can of corn, drained
Preheat oven to 450*
Place half of the corn on one sheet of foil and top with one chicken thigh; repeat with other foil sheet, using two chicken thighs. Top chicken with BBQ sauce.
Bring up foil sides and fold them over each other, creating a packet. Allow a tiny opening for steam to escape.
Bake for 15 minutes on 9×13 that’s been covered with foil, in case of spills. Check temperature of chicken – it should have an internal temperature of 160*
Carefully open each packet, watch for steam when they are opened.