Pre-heat oven or grill to 375.

In a large bowl mix together vinegar, gochujang, maple syrup, soy sauce, olive oil, mustard, salt and pepper to form marinade. Dip Chicken in marinade toss lightly until coated.

Lightly oil foil pouch and layer base of pouch with cauliflower. Add scallions and sugar snap peas then Place Chicken on top. Carefully pour remaining marinade over pouch contents (ensure that the liquid stays inside foil.)

Seal foil packet and bake on grill 30 minutes. Open foil to create two in Long vent then bake on grill another 15 minutes or until completely cooked. Garnished with cilantro before serving.

Tip: for best results and added flavor marinade chicken 30 minutes before preparing pouches.

Substitutions: in place of gochujang red pepper flake Paste can be made by mixing 1 tablespoon of red pepper flakes with a few dashes of soy sauce and a dash of sugar. Another alternative substitute two teaspoons sriracha for gochujang.

Enjoy with family and friends!