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Go Native with my flavorful and Easy Chicken & Summer Vegetable Foil Packets with Habanero Butter made with El Yucatec® Red Habanero Sauce. El Yucatec® sauces add great flavor to your summer adventures.

Easy Chicken & Summer Vegetable Foil Packets with Habanero Butter

Go Native with my flavorful and Easy Chicken & Summer Vegetable Foil Packets with Habanero Butter made with El Yucateco® Red Habanero Sauce.
Course Main
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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