Ingredients

• 1/2 cup honey mustard
• 3 tablespoons molasses
• 2 tablespoons apple cider vinegar
• 2 tablespoons unsalted butter, melted
• 2 teaspoons chipotle hot sauce
• Kosher salt and freshly ground pepper
• 12 ounces fresh okra, trimmed
• 8 ounces assorted baby bell peppers, trimmed, halved lengthwise if large
• 2 tablespoons vegetable oil, plus more for the grill
• 4 skinless, boneless chicken breasts (about 8 ounces each)
• Chopped fresh chives, for topping
• Cornbread, for serving (optional)

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Instructions

1. Preheat a grill to medium high. Whisk the honey mustard, molasses, vinegar, melted butter and hot sauce in a bowl until smooth; season with salt and pepper. Remove 1/4 cup to a small bowl for basting the chicken; set aside the rest for serving.
2. Toss the okra and bell peppers with the vegetable oil in a bowl; season with salt and pepper. Tear off a 16-inch piece of foil. Spread the vegetables on the left side of the foil. Fold the right side of the foil over and seal the edges to form a packet.
3. Brush the grill grates with vegetable oil. Season the chicken with salt and pepper and grill until marked, about 2 minutes per side. Brush with the honey mustard basting sauce; cover and cook until almost cooked through, 5 to 8 minutes. Uncover and cook, flipping and brushing with the remaining basting sauce, until cooked through, about 5 more minutes. Remove to a cutting board and let rest before slicing.
4. Meanwhile, grill the foil packet, flipping halfway through, until the vegetables are tender and charred, 12 to 15 minutes. Top the chicken with chives; serve with the grilled vegetables, cornbread and the reserved honey mustard sauce.
5. Photograph by Justin Walker