Summer BBQ Chicken Plates
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Summer BBQ Chicken Plates

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.


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

Total Time45 minutes
Prep Time10 minutes


serving amount

13.4 ounce


1 unit

Red Onion

1 unit

Roma Tomato

2 unit


4 ounce


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


(Contains Eggs)

Not included in your delivery

2 teaspoon

Cooking Oil

3.5 teaspoon





Nutrition Values

/ per serving
Calories1130 kcal
Fat48 g
Saturated Fat12 g
Carbohydrate103 g
Sugar56 g
Dietary Fiber12 g
Protein53 g
Cholesterol160 mg
Sodium1340 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.


Grill Pan
Paper Towel
Large Pan
Large Bowl
Small Bowl
Plastic Wrap



• 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.

Char Corn

• 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.

Make Bacon Beans

• 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.

Pickle Onion & Make Sauce

• 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.

Make Salad

• 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

• 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.

Finish & Serve

• 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.