Description
Craving a vibrant, easy-to-make dish that’s perfect for summer grilling or a fuss-free dinner? This Honey-Lime Chicken and Veggies in Foil is your ideal choice! Featuring juicy chicken breasts, crisp asparagus, sweet corn, and a zesty honey-lime-ginger sauce, all cooked in convenient foil packets, this dish is a delightful blend of sweet, tangy, and savory flavors
Ingredients
Here’s what you need to make Honey-Lime Chicken and Veggies in Foil. Each ingredient adds to the zesty, savory, and fresh magic.
- Unsalted Butter (3 Tbsp, melted): Adds richness to the sauce.
- Extra-Virgin Olive Oil (2 Tbsp): Enhances flavor and aids grilling.
- Garlic Cloves (2, minced): Brings bold, savory depth.
- Ginger (1 Tbsp, minced): Adds warm, zesty kick.
- Honey (2 Tbsp): Provides sweet balance to the sauce.
- Lime (Zest of 1): Infuses bright, citrusy freshness.
- Chicken Breasts (Four 6-oz): Offer lean, tender protein.
- Cumin (1 tsp): Adds earthy, warm flavor.
- Smoked Paprika (½ tsp): Brings smoky depth.
- Asparagus (1 bunch): Provides crisp, green texture.
- Kosher Salt and Black Pepper (to taste): Enhances flavor balance.
- Corn (2 ears, halved): Adds sweet, charred crunch.
- Fresh Cilantro (2 Tbsp, chopped): Infuses vibrant, herbaceous flavor.
- Green Onion (¼ cup, thinly sliced): Adds mild, oniony crunch.
Substitutions and Variations
- Chicken Breasts: Swap with chicken thighs, shrimp, or tofu for vegetarian (grill tofu 8–10 minutes).
- Honey: Replace with maple syrup or sugar-free sweetener for keto (~2–3g net carbs per serving).
- Asparagus: Use green beans, zucchini, or bell peppers for similar texture.
- Corn: Swap with cauliflower florets or omit for keto.
- Butter: Use all olive oil or vegan butter for dairy-free.
- Keto Adjustment: Omit corn, reduce honey to 1 tsp sugar-free sweetener, and use zucchini (~2–3g net carbs per serving).
- Gluten-Free Version: Already gluten-free; ensure all ingredients are certified gluten-free.
- Vegan Version: Swap chicken with tofu and butter with vegan butter or oil; ensure honey is vegan-friendly.
- Spicy Version: Add ¼ tsp cayenne or a sliced jalapeño to the sauce.
Instructions
Step 1: Make the Honey-Lime Sauce
- In a small bowl, stir together 3 Tbsp melted unsalted butter, 2 Tbsp extra-virgin olive oil, 2 minced garlic cloves, 1 Tbsp minced ginger, 2 Tbsp honey, and zest of 1 lime until well combined.
Tip: Whisk thoroughly for a cohesive sauce; zest lime finely to avoid bitterness.
Step 2: Assemble the Foil Packets
- Cut four 12-inch sheets of heavy-duty aluminum foil.
- Place one 6-oz chicken breast in the center of each foil sheet.
- Season each chicken breast with ¼ tsp cumin and ⅛ tsp smoked paprika.
- Divide 1 bunch asparagus evenly among the packets, arranging around the chicken.
- Brush chicken and asparagus generously with the honey-lime sauce.
- Season with kosher salt and black pepper to taste.
- Fold foil over the ingredients and crimp edges several times to seal tightly.
Tip: Use heavy-duty foil to prevent leaks; ensure packets are sealed to trap steam.
Step 3: Grill the Packets
- Preheat a grill or grill pan to medium-high heat (about 400°F/200°C).
- Place foil packets on the grill and cook until chicken is cooked through (165°F internally), about 10–12 minutes.
Tip: Flip packets halfway for even cooking; check doneness with a meat thermometer.
Step 4: Grill the Corn
- About 5 minutes before the chicken is done, place 2 halved corn ears on the grill.
- Cook, turning occasionally, until browned on all sides, about 5 minutes.
Tip: Brush corn lightly with olive oil for better char; watch closely to avoid burning.
Step 5: Serve
- Carefully open foil packets (watch for steam) and transfer contents to plates.
- Add a piece of grilled corn to each plate.
- Garnish with 2 Tbsp chopped fresh cilantro and ¼ cup sliced green onion.
- Serve immediately.
Tip: Serve hot for the best flavor; offer extra lime wedges for added zest.