Tangy Vinegar BBQ Chicken with Chive Mac and Green Beans

This stovetop barbecue chicken brings together a sweet-tangy sauce, a little fresh chili heat and juicy pan-seared chicken breasts without needing to fire up a grill.

On the side, gemelli pasta turns into a quick creamy mac with cheddar, cream cheese, butter and chives, while green beans cook right in the pasta pot for an easy, balanced plate.

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Ingredients

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

4 ounce Gemelli PastaView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce BBQ SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Bring a large pot of salted water to a boil. Place the chicken breasts on a cutting board, cover with plastic wrap and pound to an even ½-inch thickness.
2. Heat the vegetable oil in a large pan over medium-high heat. Season the chicken all over with salt and pepper, then cook until no longer pink in the center, 3 to 4 minutes per side. Remove the pan from the heat.
3. While the chicken cooks, finely mince the chives until you have about 1 tablespoon. Mince the chili pepper, removing the ribs and seeds first if you want a milder heat level.
4. When the water is boiling, add the gemelli and cook, stirring occasionally. After about 5 minutes, add the green beans to the same pot and continue cooking until the beans are tender and the pasta is cooked, about 4 minutes more.
5. Use a slotted spoon to transfer the green beans to a paper towel-lined plate. Season them with salt and pepper. Drain the gemelli, then return it to the empty pot off the heat.
6. Add the cheddar, cream cheese, minced chives, water, butter and a pinch of minced chili to the pot with the gemelli. Stir until the pasta is coated in a thick, creamy sauce. Season with salt and pepper to taste.
7. Add the BBQ sauce, white wine vinegar and as much remaining minced chili as you like to the pan with the chicken. Return the pan to low heat and turn the chicken in the sauce until evenly coated and sticky.
8. Divide the glazed chicken between plates and serve with the chive mac and green beans alongside.

Recipe Tips

FAQ

Can I make this BBQ chicken less spicy?

Yes. Remove the ribs and seeds from the chili pepper, then use only a small pinch in the pasta and skip adding extra chili to the sauce.

Why pound the chicken before cooking?

Flattening the chicken to about ½ inch helps it cook evenly in the pan and reduces the chance of dry edges or an undercooked center.

Can the green beans and pasta cook in the same pot?

Yes. The pasta starts first, then the green beans are added near the end so both finish cooking without needing a second pot.

What makes the barbecue sauce tangy?

White wine vinegar is stirred into the BBQ sauce, giving the glaze a sharper, vinegar-forward flavor that balances the sweetness.