Sweet and spicy chicken with pepper and okra garnish in foil on the grill
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 505, total fat 20 G., saturated fats 6 G., proteins 49 G., carbohydrates 35 G., fiber 4 G., cholesterol 141 mg, sodium 436 mg, sugar 0 G.
Calories 505, total fat 20 G., saturated fats 6 G., proteins 49 G., carbohydrates 35 G., fiber 4 G., cholesterol 141 mg, sodium 436 mg, sugar 0 G.
This easy-to-make dish gets its amazing flavor from a honey mustard sauce made with honey mustard, molasses, vinegar, butter, and hot sauce for a hint of zing. Make it first and use it to brush the chicken breasts while grilling to create a delicious, glossy crust, then set some aside for basting the chicken on the plate. The chicken breast turns out incredibly juicy and bursting with flavor. Serve it with foil-roasted bell peppers and okra, along with a slice of cornbread.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 boneless, skinless chicken breasts (about 200g each)
- 0.5 cup honey mustard
- 3 tablespoons molasses
- 2 tablespoons apple cider vinegar
- 2 tablespoons unsalted butter, melted
- 2 teaspoons chipotle hot sauce
- 340 g fresh okra, trimmed
- 220 g small sweet peppers of different colors, trimmed, large ones cut in half
- 2 tbsp vegetable oil + extra for grilling
- Chopped fresh chives, for serving
- Cornbread, for serving (optional)
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Cooking the dish according to the recipe:
- Preheat the grill to medium-high heat. In a bowl, whisk together the honey mustard, molasses, vinegar, melted butter, and hot sauce until smooth; season with salt and pepper to taste. Transfer 1/4 cup of the sauce to a small bowl for brushing the chicken; set the rest aside for serving.
- In a bowl, combine the okra and bell peppers with vegetable oil; season with salt and pepper to taste. Tear off a 40 cm (16 in) piece of foil. Arrange the vegetables on the left side of the foil. Fold the right side over the vegetables and press the edges to form a parcel.
- Brush the grill grate with vegetable oil. Season the chicken with salt and black pepper and grill until grill marks appear, about 2 minutes per side. Brush with honey mustard sauce; cover and grill until almost cooked through, 5 to 8 minutes. Uncover and continue grilling, turning the chicken and brushing with the remaining sauce, until cooked through, about 5 minutes. Transfer the chicken to a cutting board and let rest before slicing.
- Meanwhile, place the foil packet on the grill and grill the vegetables, turning halfway through, until tender and charred, 12 to 15 minutes. Sprinkle the chicken with green onions; serve with grilled vegetables, cornbread, and the reserved honey mustard sauce.
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