Tonight I made a simple recipe that I found in one of the summer issues of Food Network magazine. It was called Smoky Chicken and Corn with Honey Butter. I made enough for just the two of us. Here is what you will need if you want to make it for someone that you love…or just as a simple dinner using your grill.
- 1/2 stick of butter at room temperature
- 1 tablespoon of honey
- Kosher salt and freshly ground pepper
- 2 ears of corn, cut in thirds
- 6-8 ounces shiitake mushrooms, stemmed and thinly sliced
- 1 bunch scallions, trimmed and cut into 2-inch sections
- 2 sprigs of thyme
- 2 boneless chicken breasts (about 1 pound total)
- 1/2 teaspoon sweet smoked paprika
Preheat a grill to medium high. Mix the butter, honey, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
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 tablespoon of the honey butter on top. Fold the other half of the foil over the chicken and vegetables and fold the ends twice to seal, leaving room for heat to circulate.
Grill the foil packets for 8 minutes. Flip the packets, gently press and cook 6 more minutes. Flip back onto a platter to rest, 3 minutes. Carefully open the packets and top with the remaining honey butter.