Grilled Chicken & Corn with Honey Butter

by Susan on July 7, 2017

Our newest obsession this summer is creating foil packets for the grill; they’re an easy way to create a full meal without a lot of effort or mess. While my husband and I usually just wing it, I was inspired by the latest issue of Food Network magazine, which had a whole spread on grilling in foil.

This dish jumped out at me because of the honey butter topping. It was ridiculously easy to whip up and added a ton of flavor to both the meat and vegetables. The original recipe called for shiitake mushrooms, but since my kids don’t eat shrooms I opted for some small purple potatoes instead. I also added a little more seasoning than called for on the chicken.

Everyone gave this one a huge thumbs up, and I’m already thinking of other ways to incorporate honey butter into my repertoire.

As written this dish is gluten-free and easy to make dairy-free by using Earth Balance or coconut oil as a sub for the butter.

Grilled Chicken & Corn with Honey Butter
adapted from Food Network

1 stick unsalted butter, at room temperature
2 tbs. raw honey
Sea salt, black pepper & garlic powder
2 ears of corn, shucked and cut into 1-inch pieces
8 oz. small potatoes, cut into small wedges
1 bunch scallions, trimmed and cut into 2-inch sections
4 sprigs fresh thyme
4 skinless, boneless chicken breasts (6 to 8 ounces each)
1/2 tsp. sweet smoked paprika

Preheat a grill to medium high. Mix the butter, honey, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
Tear off 4 large sheets of heavy-duty foil. Divide the corn evenly among the sheets, placing it off to one side.

Top with the potatoes, scallions and thyme. Season the chicken with salt and the paprika and place on top of the vegetables. Place a heaping tablespoon of the honey butter on top. Fold the other half of the foil over the chicken and vegetables and fold the ends twice to seal, leaving room for heat to circulate.

Grill the foil packets for 8 minutes. Flip the packets, gently press and cook 6 more minutes. Flip back onto a platter to rest, 3 minutes. Carefully open the packets and top with the remaining honey butter.

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