Sweet and spicy chicken with pepper and okra garnish in foil on the grill

Ingredients:

• 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)

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.