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BBQ Chicken with Fresh Summer Succotash

Barbecue Chicken with Summer Succotash

This complete meal features crispy roasted chicken with a sweet, tangy homemade barbecue glaze, served alongside a vibrant, buttery succotash of corn, lima beans, and peppers. It's summer comfort food made easy in under an hour.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 2
Calories 520 kcal

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.