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
2 tablespoon (tbsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
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.
