Chicken and corn with honey butter in foil

Ingredients:

• 4 boneless, skinless chicken breasts (170 to 230 g each)
• 110 g unsalted butter at room temperature
• 2 tablespoons of honey
• Coarse salt and freshly ground pepper
• 2 ears of corn, peeled and cut into 2.5 cm pieces
• 230 g shiitake mushrooms, thinly sliced
• 1 bunch green onions, cut into 5 cm pieces
• 4 sprigs of fresh thyme
• 1/2 tsp sweet smoked paprika

Preparation:

1. In a small bowl, combine butter, honey, 1/2 teaspoon salt and a few grinds of black pepper.
2. Tear off 4 large sheets of heavy-duty foil. Arrange the corn on each sheet of foil, separating it into one half. Top with mushrooms, green onions, and thyme.
   
   Season it chicken breasts Season with salt and paprika and place on top of the vegetables. Then top with a heaping tablespoon of honey butter. Cover with the other half of the foil and seal the ends, leaving openings for steam to circulate.
3. Preheat grill to medium-high heat.
   
   Fry the chicken and vegetables in foil for 8 minutes. Turn the bags over, press gently, and cook for another 6 minutes. Flip them back over and transfer to a serving platter. Let the meat rest for 3 minutes. Carefully open the bags and spread the remaining butter on top.