There’s a specific flavor that defines a perfect summer evening for me. It’s not just the smell of grilling meat; it’s the sweet scent of corn and butter warming in a skillet, the sharp tang of a homemade barbecue sauce simmering on the stove, and the sound of family gathering in the kitchen as dinner comes together. This Barbecue Chicken with Succotash recipe is my all in one love letter to that feeling. It’s the meal I turn to when I want something that feels like a backyard cookout but is made with the comfort and control of my own kitchen. No grill required.
The beauty of this dish is in its contrasts. You get incredibly juicy, crispy skinned chicken with a sticky, sweet tangy glaze that caramelizes into little flavor packed pockets under the broiler. Paired with it is the bright, buttery succotash; a colorful Southern classic of corn, lima beans, and red bell peppers. The succotash is fresh and a little crisp, providing the perfect light, vegetable forward counterbalance to the rich, saucy chicken. Every forkful is a harmony of smoky, sweet, savory, and fresh.
Why You Need This Recipe in Your Life
This isn’t just another chicken dinner. It’s a masterclass in efficient, flavorful cooking. The magic is in the timing: while the chicken roasts to golden perfection in the oven, you have just enough time to whip up the easy homemade barbecue sauce and the vibrant skillet succotash. In about 50 minutes, you’ll have a complete, beautiful meal on the table that looks and tastes like you spent all day in the kitchen. It’s perfect for a busy weeknight but special enough for Sunday supper or casual weekend entertaining.
Flavor & Texture Breakdown:
- Chicken: Crispy, salty skin giving way to tender, juicy white meat, coated in a sweet, tangy, and slightly smoky barbecue glaze.
- Succotash: Sweet pops of corn, creamy lima beans, and crisp tender bell peppers in a light, savory butter sauce with a fresh finish from scallions.
Essential Tips & Tricks for Recipe Success
- The Crispy Skin Secret: Pat your chicken breasts completely dry with paper towels before seasoning. Any moisture on the skin will steam in the oven, preventing that crave worthy crackle. Letting them air dry on a rack in the fridge for 30 minutes before cooking is a pro move.
- Sauce Perfection: Don’t rush the simmer! Letting the sauce cook for the full 15 minutes allows the flavors to meld and the liquid to reduce, creating a thicker glaze that will stick to the chicken beautifully instead of sliding off.
- Broiler Watch: Every broiler is different. Stay nearby and watch closely during the final 3 minute broil. You want the sauce to bubble and caramelize, not burn. If your broiler runs hot, it may only take 2 minutes.
Make Ahead & Storage Instructions
- Make Ahead: The barbecue sauce can be made up to 5 days ahead and stored in an airtight container in the fridge. Reheat gently before using. The succotash vegetables (scallions, bell pepper) can be pre chopped 1-2 days in advance.
- Storage: Store leftover chicken and succotash separately in airtight containers in the refrigerator for up to 3-4 days.
- Reheating: Reheat chicken in a 350°F oven until warmed through (about 10-15 minutes) to help maintain texture. Reheat succotash gently in a skillet with a splash of water or broth to prevent drying out.
Freezing Instructions
- Chicken: The cooked, sauced chicken does not freeze well, as the texture of the meat and sauce can become watery and grainy upon thawing.
- Succotash: The cooked succotash freezes beautifully for up to 3 months. Let it cool completely, then transfer to a freezer safe bag or container. Thaw overnight in the refrigerator and reheat in a skillet.
Step by Step Instructions
1Roast the Chicken to Golden Perfection
Preheat your oven to 425°F and position a rack in the upper third. Line a rimmed baking sheet with foil for easy cleanup. Pat 4 bone in, skin on chicken breasts very dry with paper towels. Season liberally on both sides with kosher salt and freshly ground black pepper. Place them skin side up on the prepared sheet. Roast for 25-30 minutes, until the skin is deeply golden and crisp, and an instant read thermometer inserted into the thickest part (without touching bone) registers 160°F. It will carry over to 165°F as it rests.
2Build Your Homemade Barbecue Sauce
While the chicken roasts, combine 1/2 cup apple cider, 1/4 cup ketchup, 2 tablespoons Worcestershire sauce, and 1 tablespoon of the Dijon mustard in a small saucepan. Bring to a simmer over medium heat, then reduce to maintain a gentle simmer. Cook, stirring occasionally, for about 12-15 minutes until the sauce has reduced by about a third and coats the back of a spoon. Remove from heat.
3Create the Vibrant Skillet Succotash
In a large skillet (I use a 12 inch cast iron or stainless steel), melt 3 tablespoons of unsalted butter over medium heat. Add the chopped white parts of one bunch of scallions and one chopped red bell pepper. Season with 1/2 teaspoon of kosher salt and a few grinds of black pepper. Cook, stirring often, for about 5 minutes until the vegetables have softened slightly. Add 1/4 cup water, one 10 ounce package of frozen corn, one 10 ounce package of frozen baby lima beans, and the remaining 1 teaspoon of Dijon mustard. Stir to combine. Bring to a simmer, cover, and cook for 8-10 minutes, until the vegetables are tender. Stir in the chopped green scallion tops. Taste and adjust seasoning.
4Glaze and Finish the Chicken
When the chicken is done roasting, switch your oven to the BROIL setting. Using a pastry brush, generously coat the top of each chicken breast with the prepared barbecue sauce. Return the baking sheet to the upper rack of the oven and broil for 2-4 minutes, watching closely, until the sauce is thick, bubbling, and caramelized in spots.
5Serve and Enjoy
Let the chicken rest for 5 minutes after broiling. Serve each saucy chicken breast alongside a generous scoop of the warm succotash.
Ingredient Substitutions & Dietary Swaps
Dietary Swaps:
- Gluten Free: Use a certified gluten free Worcestershire sauce (like Lea & Perrins Gluten Free) or substitute with coconut aminos for a slightly different but delicious flavor.
- Dairy Free: Substitute the unsalted butter in the succotash with an equal amount of high quality extra virgin olive oil or a plant based butter stick.
Common Ingredient Substitutes:
- Apple Cider: Unsweetened apple juice or 1/3 cup water + 2 tbsp brown sugar can work in a pinch.
- Dijon Mustard: Yellow mustard or whole grain mustard can be substituted 1:1.
- Baby Lima Beans: Frozen edamame (shelled soybeans) or fava beans make an excellent, high protein substitute. Fresh corn cut from 2-3 cobs can replace frozen.
Serving Suggestions
- Side Dish Pairings: This dish is a complete meal! However, if you want to extend the feast, a simple buttermilk biscuit or a slice of skillet cornbread is perfect for soaking up any extra sauce. A light, vinegary cucumber salad or coleslaw would also complement the richness beautifully.
- Wine/Drink Pairing: The sweet and smoky notes of the chicken pair wonderfully with a slightly chilled, fruity Zinfandel or a lighter Grenache. For a non alcoholic option, try sparkling water with muddled blackberries and a sprig of mint or a classic sweet iced tea.
Frequently Asked Questions (FAQ)
Can I use boneless, skinless chicken breasts?
You can, but you’ll lose the crispy skin element. Reduce the initial roasting time to 20-25 minutes (or until 160°F) to prevent drying out. The sauce will still add great flavor.
Can I make this in an air fryer?
Yes, for the chicken only! Cook the chicken breasts in a preheated 400°F air fryer for 18-22 minutes, flipping halfway, until golden and 160°F internal temp. Brush with sauce and air fry for an additional 2-3 minutes. You’ll still need a skillet for the succotash.
What if I don’t have a broiler?
If your oven doesn’t have a dedicated broil setting, simply brush the sauce on the chicken for the last 5-7 minutes of roasting at 425°F. The sauce won’t caramelize as much but will still be flavorful.
How long do leftovers last in the fridge?
Store leftovers in airtight containers for 3-4 days. Reheat as directed above for best results.
Equipment List
- Rimmed Baking Sheet (Half Sheet Pan): Essential for roasting the chicken and catching any drips. Lining it with foil makes cleanup a breeze.
- 12 inch Skillet: A large, heavy bottomed skillet (cast iron or stainless steel is ideal) is necessary to cook the succotash properly without crowding.
- Small Saucepan (1 qt): For simmering the barbecue sauce.
- Instant Read Thermometer: The only reliable way to ensure your chicken is perfectly cooked and juicy. I highly recommend the ThermoPop or Thermapen for speed and accuracy.
- Pastry Brush: For evenly applying the sticky barbecue glaze to the chicken.
- Sharp Chef’s Knife & Cutting Board: For prepping the scallions and bell pepper.
Barbecue Chicken with Summer Succotash
Ingredients
For the Chicken:
- 4 bone in skin on chicken breasts (about 2 pounds total)
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
For the Barbecue Sauce:
- 1/2 cup apple cider
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
For the Succotash:
- 3 tablespoons unsalted butter
- 1 bunch scallions white and green parts separated and chopped
- 1 red bell pepper chopped
- 1 10 oz package frozen corn kernels
- 1 10 oz package frozen baby lima beans
- 1/4 cup water
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Roast the Chicken: Preheat oven to 425°F with a rack in the upper third. Line a rimmed baking sheet with foil. Pat chicken breasts very dry with paper towels. Rub with olive oil and season generously on all sides with salt and pepper. Place skin side up on the prepared sheet. Roast for 25-30 minutes, until skin is golden and crisp and an instant read thermometer registers 160°F.
- Make the Sauce: While chicken roasts, combine apple cider, ketchup, Worcestershire sauce, and 1 tablespoon mustard in a small saucepan. Bring to a simmer over medium heat. Reduce heat and simmer gently for 12-15 minutes, stirring occasionally, until slightly thickened.
- Make the Succotash: About 10 minutes before chicken is done, melt butter in a large skillet over medium heat. Add scallion whites and bell pepper. Season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, for 5 minutes until slightly softened. Add water, frozen corn, frozen lima beans, and 1 teaspoon mustard. Stir, bring to a simmer, cover, and cook for 8-10 minutes until vegetables are tender. Stir in scallion greens.
- Glaze the Chicken: Turn oven to BROIL. Brush the tops of the roasted chicken breasts generously with the prepared barbecue sauce. Return to the upper rack and broil for 2-4 minutes, watching closely, until sauce is bubbling and caramelized.
- Serve: Let chicken rest for 5 minutes. Serve immediately with the warm succotash.
Notes
- For ultra crispy skin, ensure chicken is patted completely dry before seasoning.
- The chicken is done when an instant read thermometer reads 160°F; it will reach 165°F while resting.
- Leftover succotash freezes well for up to 3 months.
