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