BBQ Chicken Succotash
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
BBQ Chicken Succotash - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 bone-in chicken breasts with skin (about 900 g)
- 280 g frozen corn
- 280 g frozen young lima beans
- 1 finely chopped red bell pepper
- 1 bunch finely chopped green onions (white and green parts separated)
- Coarse salt and freshly ground pepper
- 1/2 cup apple cider
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp and 1 tsp Dijon mustard
- 3 tbsp (45 g) unsalted butter
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Recipes with similar ingredients: chicken breasts, corn, sweet pepper, lima beans, apple cider, ketchup, Worcestershire sauce, Dijon mustard, green onions, barbecue sauce
Cooking the dish according to the recipe:
- Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). Use the top rack for baking. Season the chicken breasts with salt and pepper and place them on a foil-lined baking sheet with high edges. Bake for about 30 minutes until golden and crispy.
- Meanwhile, prepare the barbecue sauce: In a small saucepan, combine the cider, ketchup, Worcestershire sauce, and 1 tablespoon mustard. Bring the mixture to a boil over medium heat and cook for 15 minutes, stirring occasionally, until the sauce thickens slightly.
- Prepare the vegetables: Melt the butter in a large skillet over medium heat. Add the white parts of the onion, bell pepper, 1/2 teaspoon of salt, and a few grinds of pepper. Cook for 5 minutes, stirring constantly, until the vegetables are softened.
Add 1/4 cup water, corn, lima beans, and the remaining 1 teaspoon mustard. Bring the mixture to a boil and continue cooking for 10 minutes until the vegetables are tender. Add the green parts of the onion. - Turn on the grill. Brush the chicken with the prepared barbecue sauce and grill for 3 minutes, until the sauce thickens and begins to bubble. Serve the succotash with the barbecue chicken.
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