Ingredients:

  • 2 tbsp extra virgin olive oil
  • 3 tbsp fresh lime juice
  • 1 tbsp lime zest
  • 4 cloves garlic, minced
  • 1 tsp honey
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1.5 lbs boneless skinless chicken breasts, sliced into 1-inch strips
  • 1 cup red bell pepper, sliced
  • 1 cup zucchini, sliced into half-moons
  • 1 tbsp olive oil

Instructions:

  1. In a large bowl, whisk together the olive oil, lime juice, zest, minced garlic, honey, paprika, salt, and pepper.
  2. Add the chicken strips to the marinade and toss until evenly coated. Let the chicken marinate for at least 10 minutes.
  3. Tear off three large sheets of heavy-duty aluminum foil (approximately 12x18 inches) and brush the center of each with a small amount of olive oil.
  4. Divide the marinated chicken, red peppers, and zucchini evenly among the three foil sheets.
  5. Fold the sides of the foil up and pinch the top tightly to create a sealed pouch, ensuring no steam can escape.
  6. Place the packets directly on hot coals or a campfire grill grate. Cook for 10 minutes per side.
  7. Remove from heat when the packets puff up and the chicken reaches an internal temperature of 165°F (74°C). Carefully open packets away from the face.