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American Recipes
Carolina Barbecue Chicken

Carolina Barbecue Chicken

with Quick Stovetop Mac ʼnʼ Cheese and Green Beans

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Rated 3.4 / 4out of 3890 ratings
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Although nothing beats kicking back by the grill on a lazy Sunday, sometimes you just wanna get your barbecue fix pronto. Which is why we came up with this quick and easy chicken recipe that’s inspired by the tart, spicy flavors of North Carolina’s signature ’cue sauce. Served with green beans and a mac ’n’ cheese that comes together with just a few stirs, it’s ready in less time than it takes to fire up the charcoal.

Tags:Spicy
Allergens:WheatMilkSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Breasts

1 unit

Chili Pepper

¼ ounce

Chives

4 ounce

Gemelli Pasta

(ContainsWheat)

6 ounce

Green Beans

½ cup

Cheddar Cheese

(ContainsMilk)

1 ounce

Cream Cheese

(ContainsMilk)

2 ounce

Barbecue Sauce

(ContainsSoy)

2 tablespoon

White Wine Vinegar

Not included in your delivery

1 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat24 g
Saturated Fat11 g
Carbohydrate64 g
Sugar16 g
Dietary Fiber5 g
Protein57 g
Cholesterol145 mg
Sodium570 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Plastic Wrap
Large Pan
Paper Towel
Slotted Spoon
Strainer
Instructionsarrow up iconarrow up icon
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Pound Chicken
Pound Chicken
1

Wash and dry all produce. Bring a large pot of salted water to a boil. Place chicken on a cutting board and cover with plastic wrap. Pound with a mallet, rolling pin, or heavy-bottomed pan until ½ inch thick.

Cook Chicken and Prep
Cook Chicken and Prep
2

Heat a drizzle of oil in a large pan over medium-high heat. Season chicken all over with salt and pepper. Add to pan and cook until no longer pink in center, 3-4 minutes per side. Remove pan from heat. Meanwhile, mince chili. Finely mince chives until you have 1 TBSP.

Cook Pasta and Green Beans
Cook Pasta and Green Beans
3

Once water is boiling, add 4 oz gemelli (about ⅔ of the package) to pot and cook, stirring occasionally. After about 5 minutes, add green beans to same pot and continue cooking until tender, about 4 minutes longer.

Drain Green Beans and Pasta
Drain Green Beans and Pasta
4

Once green beans are tender, remove from pot with a slotted spoon and set aside on a paper-towel-lined plate to dry. Season with salt and pepper. Drain gemelli, then return to empty pot off heat.

Make Mac 'N' Cheese
Make Mac 'N' Cheese
5

Add cheddar cheese, 1 TBSP water, 1 TBSP butter, cream cheese, chives, and a pinch of chili (to taste) to pot with gemelli. Stir until a creamy, thick sauce has formed. Season with salt and pepper.

Coat Chicken and Plate
Coat Chicken and Plate
6

Add barbecue sauce, vinegar, and as much chili as you like to pan with chicken. Return to stove over low heat and toss until chicken is coated in a sticky sauce. Divide between plates and serve with mac ’n’ cheese and green beans on the side.