BBQ Chicken

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Prep Time: 35 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 660kcal

Ingredients

Salad

  • 2 cups Spring mix
  • 8 Grape tomatoes halved
  • 1/2 cup Cucumber sliced into half circles
  • 2 TBSP Red onion sliced thin

Vinaigrette

  • 3 tsp Extra-virgin olive oil
  • 1 cloves Garlic grated
  • 1/4 tsp Dijon mustard
  • 1 tsp Red wine vinegar

Seasoning

  • Salt
  • Black pepper

BBQ Chicken

  • 1/4 cup Ketchup
  • 2 TBSP Brown sugar
  • 2 TBSP Water
  • 1 TBSP Apple cider vinegar
  • 1/2 TBSP Worcestershire sauce
  • 1/2 TBSP Molasses
  • 1/2 tsp Salt
  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion Powder
  • 1/8 tsp Ground mustard
  • 1/8 tsp Paprika
  • 8 oz Chicken breast boneless skinless

Corn

  • 1 TBSP Butter
  • 1/2 cup Corn

Garlic bread

  • 1 TBSP Butter softened
  • 2 cloves Garlic minced
  • 1 TBSP Lemon juice
  • 2 slices Crusty bread

Sweet Tea

  • 24 oz Sweet tea cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Place all the ingredients for the salad into a bowl. Set aside.
  • Make the vinaigrette: In a bowl whisk together all the ingredients for the dressing until fully combined. Set aside.
  • Make BBQ chicken: Combine all ingredients in a saucepan (except the chicken) over medium heat and bring to a low simmer for 3 to 5 minutes. Then set-aside. Separate half of the sauce for serving.
  • Preheat a grill or grill pan on medium heat. Brush the BBQ sauce on one side of the chicken. Place the chicken on the grill sauce side down, then brush the top side of the chicken with sauce. Cook on both sides, lightly brushing with sauce, to an internal temperature of 160℉ (71℃). Set aside to rest for 5 minutes.
  • Make the corn: Melt the butter in a non-stick pan over medium heat. Add corn, and season with salt and pepper. Cook, stirring frequently until tender and heated through (about 3-5 minutes). Season with salt to taste.
  • Make the garlic bread: Mix together the butter, garlic, and lemon until fully combined. Then spread it onto the bread. Using the oven broiler on low or a toaster oven, toast until golden brown.
  • Dress the salad.
  • Serve the chicken with salad, corn, bread, and sparkling water. Enjoy with more BBQ sauce on the side.

Nutrition

Calories: 660kcal | Carbohydrates: 74g | Protein: 41g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 121mg | Sodium: 1653mg | Potassium: 1234mg | Fiber: 4g | Sugar: 30g | Vitamin A: 1759IU | Vitamin C: 30mg | Calcium: 122mg | Iron: 5mg

BBQ Chicken

No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 30 minutes
Servings 2
Calories 660 kcal

Ingredients
 
 

Salad

  • 2 cups Spring mix
  • 8 Grape tomatoes halved
  • 1/2 cup Cucumber sliced into half circles
  • 2 TBSP Red onion sliced thin

Vinaigrette

  • 3 tsp Extra-virgin olive oil
  • 1 cloves Garlic grated
  • 1/4 tsp Dijon mustard
  • 1 tsp Red wine vinegar

Seasoning

  • Salt
  • Black pepper

BBQ Chicken

  • 1/4 cup Ketchup
  • 2 TBSP Brown sugar
  • 2 TBSP Water
  • 1 TBSP Apple cider vinegar
  • 1/2 TBSP Worcestershire sauce
  • 1/2 TBSP Molasses
  • 1/2 tsp Salt
  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion Powder
  • 1/8 tsp Ground mustard
  • 1/8 tsp Paprika
  • 8 oz Chicken breast boneless skinless

Corn

  • 1 TBSP Butter
  • 1/2 cup Corn

Garlic bread

  • 1 TBSP Butter softened
  • 2 cloves Garlic minced
  • 1 TBSP Lemon juice
  • 2 slices Crusty bread

Sweet Tea

  • 24 oz Sweet tea cold

Instructions
 

  • Prep the ingredients per the instructions above.
  • Place all the ingredients for the salad into a bowl. Set aside.
  • Make the vinaigrette: In a bowl whisk together all the ingredients for the dressing until fully combined. Set aside.
  • Make BBQ chicken: Combine all ingredients in a saucepan (except the chicken) over medium heat and bring to a low simmer for 3 to 5 minutes. Then set-aside. Separate half of the sauce for serving.
  • Preheat a grill or grill pan on medium heat. Brush the BBQ sauce on one side of the chicken. Place the chicken on the grill sauce side down, then brush the top side of the chicken with sauce. Cook on both sides, lightly brushing with sauce, to an internal temperature of 160℉ (71℃). Set aside to rest for 5 minutes.
  • Make the corn: Melt the butter in a non-stick pan over medium heat. Add corn, and season with salt and pepper. Cook, stirring frequently until tender and heated through (about 3-5 minutes). Season with salt to taste.
  • Make the garlic bread: Mix together the butter, garlic, and lemon until fully combined. Then spread it onto the bread. Using the oven broiler on low or a toaster oven, toast until golden brown.
  • Dress the salad.
  • Serve the chicken with salad, corn, bread, and sparkling water. Enjoy with more BBQ sauce on the side.

Nutrition

Calories: 660kcalCarbohydrates: 74gProtein: 41gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 121mgSodium: 1653mgPotassium: 1234mgFiber: 4gSugar: 30gVitamin A: 1759IUVitamin C: 30mgCalcium: 122mgIron: 5mg
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