Ingredients
Heavy Duty Foil
4chicken breasts,skinless boneless, pounded to even thickness
⅛tspseasoned salt,or to taste
black pepper,to taste
1-2tbspolive oil
1corn ear,kernels removed
1zucchini,chopped
½red bell pepper,cut into chunks
¼red onion,cut into small chunks
2tbspfresh parsley,chopped for garnish
⅓cupbarbecue sauce,I used Stubb’s
2tbsphoney
1½tbspapple cider vinegar
½tspsmoked paprika
¼tspchili powder
Preparation
Preheat grill to medium-high heat. Cut four 12×12-inch squares of heavy duty foil and lay out on a flat surface. Divide the vegetables evenly among the foil packets then nestle one chicken breast in the middle.
Drizzle the chicken and vegetables with olive oil and season with seasoned salt and pepper to taste.
In a bowl, whisk together the barbecue sauce, honey, apple cider, paprika and chili powder. Brush sauce on both sides of the chicken – reserving enough for later. Sprinkle with half of the chopped parsley.
Lift the sides of the foil over the chicken and seal to close off the packets.
Place foil packets onto grill and grill for 7 to 8 minutes, then flip over and grill for an additional 7 to 9 minutes (depending on the thickness of the chicken), or until chicken is cooked through.
Remove from the grill and carefully open the foil packets. Brush chicken with reserved sauce and top with fresh parsley and serve immediately.
