Easy Chicken & Summer Vegetable Foil Packets

Go Native with my flavorful and Easy Chicken & Summer Vegetable Foil Packets with Habanero Butter made with El Yucateco® Red Habanero Sauce.

I love to take my family camping. We usually get to go at least once a year but I wish we would make time to go more often.  When the kids were little, we had an old popup camper. It was in pretty rough shape and I finally sold it and bought a new tent that was plenty big enough for the whole family.

When it comes to camping I am all about the food. Now campfire cooking can be as easy as hot dogs and chips but I like to get a little more flavor out of my camping food especially when using El Yucateco® sauces.

Easy Chicken & Summer Vegetable Foil Packets

My Easy Chicken & Summer Vegetable Foil Packets with Habanero Butter is the perfect plan ahead meal for the campfire or the grill, even if you are just camping out, in the backyard with the kids. I used El Yucateco® Red Habanero Sauce and El Yucateco® Chipotle Sauce to make my habanero butter and the marinade for my recipe.

El Yucateco® sauces enhance the flavor of any dish. You can find El Yucateco® Sauces and most retailers. I found the sauces at my local Jungle Jim’s international market in the hot sauce section of the store.

Method:

All ingredients for my Easy Chicken & Summer Vegetable Foil Packets can be prepared and assembled ahead of time to make your camping experience easier. Make the butter by combining softened butter,  Habanero Sauce, and Chipotle Sauce until smooth. Freeze or refrigerate until ready to make packets.

Whisk the ingredients for the marinade and set aside. Pre-heat your campfire or grill to medium-high heat. Make your packets by overlapping two pieces of foil and spraying it with cooking spray. Divide chicken and veggies between the four packets.

Brush with marinade and top with butter. Fold the long edges to close the packets. Fold in the ends to seal completely. Cook for 20 – 25 minutes until internal chicken temperature reaches 165°F. Remove from grill and allow to rest for 5 minutes before opening packets. Serve with extra El Yucateco® Sauces.

What is your favorite campfire recipes?

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Easy Chicken & Summer Vegetable Foil Packets with Habanero Butter

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

Go Native with my flavorful and Easy Chicken & Summer Vegetable Foil Packets with Habanero Butter made with El Yucateco® Red Habanero Sauce.

Course: Main

Servings: 4

Author: Quinn Caudill

Ingredients

Habanero Butter:

• 1 stick butter, room temperature
• 2 tbsp. El Yucateco® Red Habanero Sauce

Marinade:

• 1 tbsp. El Yucateco® Red Habanero Sauce
• 1/4 cup oil
• 1/4 cup cider vinegar
• 1 tbsp. El Yucateco® Chipotle Sauce

Chicken Packs:

• 8 12" x 16" heavy duty aluminum foil sheets
• 4 skinless chicken breasts (bone-in or boneless)
• 16 Red and Yukon gold, small potatoes
• 4 ears of corn, cut in half
• 4 spring onions
• 16 red, orange or yellow mini sweet peppers
• salt and fresh ground pepper, to taste

Instructions

Habanero Butter:

1. Using a hand mixer on medium speed, whip butter and sauce until combined and smooth. Pace butter in airtight container and store in fridge or freezer until ready to use. Can be frozen for up to 1 month.

Marinade:

1. In a small bowl, whisk together 1 tbsp El Yucateco® Red Habanero Sauce, 1/4 cup oil and a 1/4 cider vinegar. Set aside.

Chicken Packs:

1. Preheat the grill or campfire to medium-high heat.
2. For each foil pack, overlap two sheets of aluminum foil extending on long edge by 4 inches; Spray with cooking spray.
3. Place one chicken breast on each stacked pair of foil sheets.
4. Divide vegetables equally between packets around each chicken breast.
5. Brush chicken and vegetables with marinade; season with salt and pepper.
6. Add habanero butter pats on top of chicken and vegetables.
7. Fold the long sides of the foil over the chicken, covering completely; seal the packets closed and fold the short edges to seal completely.
8. Place foil packets on the campfire cooking grate or preheated grill rack.
9. Cook for 20 to 25 minutes, or until done, turning once, until internal temperature reaches 165°F
10. Allow the chicken to rest for a few minutes.

Oven Method:

1. Preheat oven to 400F.
2. Prepare chicken as directed above.
3. Seal the packets closed and transfer to a baking sheet.
4. Bake in the oven for 25 minutes, or until done.
5. Remove from oven and let stand few minutes.

Recipe Notes

First published by Quinn Caudill for DadWhats4Dinner.com ©2016

I  will be bringing my Easy Chicken & Summer Vegetable Foil Packets with Habanero Butter recipe to Freedom Fridays, Fiesta Friday, and Weekend Potluck, Check out my Link Parties Page for other great places to find new recipes.

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