| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup honey mustard
- 3 tablespoons molasses
- 2 tablespoons apple cider vinegar
- 2 tablespoons unsalted butter, melted
- 2 teaspoons chipotle hot sauce
- Kosher salt and freshly ground pepper
- 12 ounces fresh okra, trimmed
- 8 ounces assorted baby bell peppers, trimmed, halved lengthwise if large
- 2 tablespoons vegetable oil, plus more for the grill
- 4 skinless, boneless chicken breasts (about 8 ounces each)
- Chopped fresh chives, for topping
- Cornbread, for serving (optional)
Instructions
- Preheat a grill to medium high. Whisk the honey mustard, molasses, vinegar, melted butter and hot sauce in a bowl until smooth; season with salt and pepper. Remove 1/4 cup to a small bowl for basting the chicken; set aside the rest for serving.
- Toss the okra and bell peppers with the vegetable oil in a bowl; season with salt and pepper. Tear off a 16-inch piece of foil. Spread the vegetables on the left side of the foil. Fold the right side of the foil over and seal the edges to form a packet.
- Brush the grill grates with vegetable oil. Season the chicken with salt and pepper and grill until marked, about 2 minutes per side. Brush with the honey mustard basting sauce; cover and cook until almost cooked through, 5 to 8 minutes. Uncover and cook, flipping and brushing with the remaining basting sauce, until cooked through, about 5 more minutes. Remove to a cutting board and let rest before slicing.
- Meanwhile, grill the foil packet, flipping halfway through, until the vegetables are tender and charred, 12 to 15 minutes. Top the chicken with chives; serve with the grilled vegetables, cornbread and the reserved honey mustard sauce.
Nutrition Facts
| Calories | 505 |
| Total Fat | 20 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 141 milligrams |
| Sodium | 436 milligrams |
| Carbohydrates | 35 grams |
| Dietary Fiber | 4 grams |
| Protein | 49 grams |
Reviews
The chicken and sauce were so flavorful. I used the chicken as a topping for a simple salad.
I bought the okra and peppers but didn’t make it because we were grilling so much chicken I didn’t have room for the vegetables. The chicken and sauce were a hit. I served the chicken with a salad and potato wedges I cut and seasoned with olive oil, paprika, salt and garlic powder.
I only made the chicken part of this recipe. The chicken was easy and quick. I really liked the chicken with the sauce on the side or spread over after cooking. I think that just basting alone on grill would not give it enough flavor for me. Be sure to save some sauce for this purpose. I will make it again.