Charred Barbecue Chicken

Name: Charred Barbecue Chicken with Black Bean & Corn Salad
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Baby Red Potatoes; 2 unit Scallions; 1 unit Red Bell Pepper; 1 box Black Beans; 12 ounce Chicken Thighs; 2 ounce BBQ Sauce; 1 unit Corn on the Cob; 1 teaspoon Olive Oil; unit Salt; unit Pepper; 1 unit Lime; 2 tablespoon Sour Cream

with Black Bean & Corn Salad

Recipe Development TeamPublished on June 06, 2016

3.6

(2.6K customers rated)

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Barbecue chicken and corn scream summer entertaining. No backyard party is complete without them! This salad is excellent served warm or cold—perfect for picnics. If you have a grill, feel free to cook the chicken and corn there!

Tags:

Gluten-free

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Baby Red Potatoes

2 unit

Scallions

1 unit

Red Bell Pepper

1 box

Black Beans

12 ounce

Chicken Thighs

2 ounce

BBQ Sauce

1 unit

Corn on the Cob

1 unit

Lime

2 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

1 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories679 kcal

Energy (kJ)2840.9 kJ

Fat14 g

Saturated Fat4 g

Carbohydrate80 g

Sugar18 g

Dietary Fiber24 g

Protein53 g

Cholesterol159 mg

Sodium577 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

•Strainer

•Aluminum Foil

•Baking Sheet

•Large Pot

•Small Bowl

•Zester

•Large Bowl

Instructions

Wash and dry all produce. Preheat the broiler or the grill to high or the oven to 500 degrees. Halve the potatoes, quartering any larger ones. Core, seed, and dice the bell pepper into ½-inch cubes. Thinly slice the scallions, keeping the greens and whites separate. Drain and rinse the black beans.

Place the chicken on a foil-lined, lightly oiled baking sheet and season with salt and pepper. Spoon half the barbecue sauce over the chicken. Place the corn alongside. Broil for 10 minutes, turning the corn halfway through cooking. TIP: If you’re using the grill, just brush the sauce on towards the end of cooking.

Boil the potatoes: Place the potatoes in a large pot with a pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook for 10-12 minutes, until fork-tender. Drain

Zest and halve the lime; cut one half into wedges. Combine the sour cream, lime zest and the juice of ½ lime in a small bowl. Season with salt and pepper.

Finish the chicken: Remove the baking sheet from the oven. Set the corn aside to cool. Top the chicken with the remaining barbecue sauce and return to the oven for 8-10 minutes, until charred and cooked through. Once cool enough to handle, cut the corn kernels off the cob.

In a large bowl, toss together the corn, black beans, bell pepper, potatoes, scallion whites, and the dressing. Season generously with salt and pepper. Serve the barbecue chicken on a bed of black bean and corn salad, garnished with the scallion greens. Serve with a wedge of lime and enjoy!