Summer BBQ Chicken Plates

Name: Summer BBQ Chicken Plates with Maple Bacon Beans & Charred Corn Salad
Yield: 2 servings
Cuisine: American
Ingredients: 4 tbsp Barbecue Sauce; 1 Kidney Beans; 4 oz Bacon; 1 Onion; 5 tsp Wine; 1 tsp Smoked Paprika; 2 tbsp Mayonnaise; 1 Tomato; 1 tbsp Sweet and Smoky BBQ Seasoning; 10 oz Chicken Cutlets; 2 tbsp Maple Syrup; 2 unit Scallions; 2 tsp Dijon Mustard; 1 Corn; 2 tbsp Granulated Sugar, tbsp; 2 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Maple Bacon Beans & Charred Corn Salad

By Recipe0 System

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.

American

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 tbsp Barbecue Sauce
1 Kidney Beans
4 oz Bacon
1 Onion
5 tsp Wine
1 tsp Smoked Paprika
2 tbsp Mayonnaise
1 Tomato
1 tbsp Sweet and Smoky BBQ Seasoning
10 oz Chicken Cutlets
2 tbsp Maple Syrup
2 unit Scallions
2 tsp Dijon Mustard
1 Corn
2 tbsp Granulated Sugar, tbsp
2 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.
7

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.

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