Categories: Meals

Ingredients

• 1 stick unsalted butter, at room temp
• 2 tbsp. honey
• Kosher salt and black pepper
• 2 ears of corn, shucked and cut into 1-inch pieces
• 8 oz. shiitake mushrooms, stemmed and thinly sliced
• 1 bunch scallions, trimmed and cut into 2-inch sections
• 4 sprigs fresh thyme
• 4 chicken breasts
• 1/2 tsp sweet smoked paprika

Directions

1. Preheat a grill to medium high. Mix the butter, honey, 1/2 tsp salt and some black pepper in a small bowl.

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

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

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