Summer BBQ Chicken Plates
with Maple Bacon Beans & Charred Corn Salad
These plates are packed with summery flavors. First, you’ll char sweet corn, then mix the kernels into a spoonable salad with tomato, scallion, and a creamy dressing. Next up, you’ll simmer beans with bacon, maple syrup, and a slew of smoky spices. The main event: BBQ chicken, basted with a rich sauce and topped with zingy pickled onions. Whether you serve this dinner plated or buffet style, get ready for an effortless backyard (or indoor!) BBQ.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
13.4 ounce
Corn
1 unit
Red Onion
1 unit
Roma Tomato
2 unit
Scallions
4 ounce
Bacon
10 ounce
Chicken Cutlets
1 tablespoon
Sweet and Smoky BBQ Seasoning
1 teaspoon
Smoked Paprika
13.4 ounce
Kidney Beans
2 tablespoon
Maple Syrup
4 tablespoon
BBQ Sauce
5 teaspoon
White Wine Vinegar
2 teaspoon
Dijon Mustard
2 tablespoon
Mayonnaise
(Contains Eggs)
Not included in your delivery
2 teaspoon
Cooking Oil
3.5 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Preheat a well-oiled grill to medium-high heat. (TIP: If using a grill pan, you’ll heat it in step 6.) Wash and dry produce. • Drain corn, then pat dry with paper towels. Halve and peel onion; thinly slice one half (whole onion for 4 servings). Finely chop remaining onion. Dice tomato into 1⁄2-inch pieces. Trim and thinly slice scallions. • Slice bacon crosswise into 1⁄2-inch pieces. Pat chicken dry with paper towels; season all over with half the BBQ seasoning, half the paprika, salt, and pepper.
• Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 3-5 minutes. TIP: If corn begins to pop, cover pan and shake to toss. • Turn off heat; transfer to a large bowl to cool. Wipe out pan.
• Heat dry pan used for corn over medium- high heat. Add bacon; cook, turning occasionally, until fat begins to render, 1-3 minutes. TIP: Lower heat if bacon begins to brown too quickly. • Add chopped onion; cook, stirring occasionally, until bacon fat is rendered and onion is softened, 4-6 minutes. • Stir in beans and their liquid, maple syrup, half the BBQ sauce, remaining BBQ seasoning, remaining paprika, 1 TBSP sugar (2 TBSP for 4 servings), 1⁄4 cup water (1⁄2 cup for 4), and a pinch of salt and pepper. Bring to a boil over medium-high heat. Reduce heat to low and simmer until thickened, 3-5 minutes. • Turn off heat; keep covered until ready to serve.
• While beans simmer, in a small, microwave- safe bowl combine sliced onion, half the vinegar, 1⁄4 tsp sugar (1⁄2 tsp for 4 servings), 1⁄2 tsp water (1 tsp for 4), and a pinch of salt. Cover bowl with plastic wrap. Microwave until bright pink, 30-45 seconds. • Transfer pickled onion to a plate, reserving pickling liquid in bowl. • Add remaining BBQ sauce to bowl with pickling liquid; stir to combine.
• To bowl with charred corn, add tomato, scallions, mustard, mayonnaise, remaining vinegar, and 1⁄4 tsp sugar (1⁄2 tsp for 4 servings). Toss to thoroughly combine. Season with salt and pepper to taste.
• Grill chicken until cooked through, 3-5 minutes per side. (TIP: If using a grill pan, lightly oil and heat over medium-high heat; grill in batches if necessary.) In the last 1-2 minutes of cooking, brush chicken with BBQ sauce mixture; cook until sauce has thickened. • Transfer to a cutting board to rest for at least 5 minutes. • PAN ALTERNATIVE: Cook chicken in a large oiled pan over medium-high heat until cooked through, 3-5 minutes per side. In the last 1-2 minutes, brush with BBQ sauce mixture; cook until sauce has thickened. TIP: If sauce starts to burn, lower heat and add a splash of water.
• Slice chicken crosswise. • Divide bacon beans between small serving bowls and place on each plate. Divide chicken between plates and top with pickled onion. Serve corn salad on the side.
Explore Similar Recipes
