Summer BBQ Chicken Plates
with Maple Bacon Beans & Charred Corn Salad
- Eggs
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.
Ingredients
4 tablespoon
BBQ Sauce
1 unit
Kidney Beans
4 ounce
Bacon
1 unit
Red Onion
5 teaspoon
White Wine Vinegar
1 teaspoon
Smoked Paprika
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
1 tablespoon
Sweet and Smoky BBQ Seasoning
10 ounce
Chicken Cutlets
2 tablespoon
Maple Syrup
2 unit
Scallions
2 teaspoon
Dijon Mustard
1 unit
Corn
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The maple bacon beans were a standout hit 🎉, and the charred corn salad won over many who expected to skip it. The BBQ chicken was well-received, though some wanted a stronger BBQ flavor.
- Ease of prep: This is a more involved recipe with several simultaneous steps; budget extra time beyond what's listed, as many found it took closer to 90 minutes.
- Suggestions: Use pinto, navy, or red beans instead of kidney beans if you prefer a softer texture. Reduce the mayo in the corn salad or swap it for olive oil if you find the dressing too heavy; adding cilantro or jalapeño gives it a fresh lift.
- Leftovers: The corn salad held up well the next day and several customers made it again on its own for cookouts.
- Portions: The beans made generous leftovers — one reviewer used extras for stuffed baked potatoes.
Reviews from our home cooks
10 stars!!! My favorite meal from Hello Fresh I have ever had. The beans tasted like they were cooked all day and the corn salad has been added to my list of salads I make for cookouts. And pickled onions on BBQ chicken....never knew I needed these and now will always make them.
All of this was really VERY good and tasty. We had never had charred corn salad and everyone loved it! If you sell that as side alone, I bet it will do great. We will definitely be remaking on our own. The beans were good, but needed a bit more flavor, in my opinion. The family loved them, but I added some brown sugar and some Kansas City Gates BBQ sauce - that made them perfect.
I don't even like baked beans but the side dish was really elevated with the different flavors of bacon and maple syrup. The chicken and sauce was absolutely delicious and savory
Oh my goodness YUMM! The charred corn salad was my favorite part of this dish by far. The chicken is good quality, tender, and juicy.
Didn't care for the flavors in this one, especially the corn salad. It was just weird. You should make it more like a street corn salad. The beans were good, but I wouldn't typically think of using kidney beans for baked beans, and the bacon wasn't very flavorful. The chicken was just okay. This meal wasn't fast or easy either. And I had to pay extra for it.
Great recipe, but the BBQ sauce needed a little something more on the chicken. Corn salad could use some heat!
I CAN NOT say enough about these recipes! They were ABSOLUTELY DELICIOUS!!! The baked beans were our favorite and can't wait to make the recipe again. EVERYTHING was DELICIOUS!! From the chicken to the corn to the pickled onions! 🤤. It's been one of our absolute favorites!!!
Everything was good, but we all thought that kidney beans were a strange choice for barbecue beans. They are a little too thick and tough. We think a different kind of beans would be better. Maybe pinto beans, red beans, or navy beans. The corn salad was fresh and delicious.
This was a delicious meal but adding the BBQ sauce/vinegar mixture over the chicken while cooking made it a little too charred (and made a mess of my pan)--will skip that step next time!
I liked the corn salad; with some modifications I'm adding that one to my salad rotation. The beans were good but really should cook longer. Where time and routine allows, put them in a slow oven for at least an hour.
