BBQ Chicken with Maple Bacon Beans and Charred Corn Salad

Fire up the grill (or your stovetop) for a dinner that tastes like summer on a plate. Tender chicken cutlets are slathered in a rich BBQ sauce and topped with quick-pickled red onions for a zesty kick. On the side, enjoy smoky maple bacon beans and a creamy charred corn salad studded with fresh tomato and scallion.

This meal comes together in about 45 minutes and is perfect for casual backyard dinners or indoor cooking any night of the week. Each component is simple to make, but the combination of sweet, smoky, tangy and creamy flavors will make you feel like a BBQ pro.

Log in to save recipes and build weekly shopping lists.

Ingredients

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 unit Kidney BeansView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the pickled onions: Thinly slice half the red onion. In a small bowl, combine sliced onion, white wine vinegar, sugar and a pinch of salt. Set aside to quick-pickle.
2. Char the corn: Heat a dry skillet or grill pan over high heat. Cook the corn, turning occasionally, until charred on all sides (about 8 minutes). Let cool slightly, then cut kernels off the cob.
3. Make the corn salad: In a medium bowl, combine charred corn kernels, diced tomato, sliced scallions (white and light green parts), mayonnaise and a pinch of salt and pepper. Mix well and set aside.
4. Cook the bacon: In a medium pot over medium heat, cook the bacon until crispy. Remove bacon and crumble, leaving about 1 tablespoon of drippings in the pot.
5. Prepare the beans: Add the remaining diced red onion to the pot with bacon drippings and cook until softened, about 2 minutes. Add kidney beans (drained and rinsed), maple syrup, smoked paprika and half the BBQ seasoning. Simmer for 5-7 minutes until thickened. Stir in crumbled bacon.
6. Cook the chicken: Pat chicken cutlets dry and season with remaining BBQ seasoning, salt and pepper. Heat cooking oil in a large skillet over medium-high heat. Cook chicken 3-4 minutes per side until golden and cooked through.
7. Glaze the chicken: Brush BBQ sauce onto both sides of the chicken during the last minute of cooking. Remove from heat.
8. Serve: Plate the BBQ chicken topped with pickled onions. Serve alongside the maple bacon beans and charred corn salad.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, thawed frozen corn can be charred in the same way – just pat it dry first to get good browning.

What can I substitute for the BBQ seasoning?

A mix of smoked paprika, garlic powder, onion powder and a pinch of cayenne works well.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat gently.