Past Recipes
Barbecue Chicken

Barbecue Chicken with Basil Zucchini

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As far as we know, you can’t boast about your barbecue game until you have the right sweet, tangy, and slightly spicy sauce recipe under your belt. Well, here it is. Introducing Chef Suzanne’s barbecue chicken, which is basted in one of our favorite homemade sauces to date, complete with sherry vinegar, soy, ketchup and a hint of jalapeño. The sticky sauce is lacquered on the chicken as it roasts, enhancing every juicy bite. To round out this quintessentially summer dish, we’re adding a vegetable sauté of corn and zucchini with a sprinkling of basil.
  • < 600 Calories
  • Spicy
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium

Ingredients & Equipment

What we send

  • garlic
    • 3 cloves
    • garlic
  • jalapeño
    • 1
    • jalapeño
  • chili powder
    • 1/2 teaspoon
    • chili powder
  • coriander
    • 1/2 teaspoon
    • coriander
  • cumin
    • 1/2 teaspoon
    • cumin
  • cayenne pepper
    • 1/4 teaspoon
    • cayenne pepper
  • ketchup
    • 1/2 cup
    • ketchup
  • Little Soya (GF Soy Sauce) PC's
    • 2 packets
    • Little Soya (GF Soy Sauce) PC's
  • sherry vinegar
    • 1 tablespoon
    • sherry vinegar
  • light brown sugar
    • 2 tablespoons
    • light brown sugar
  • zucchinis
    • 2
    • zucchinis
  • fresh basil
    • 1/4 ounce
    • fresh basil
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • ears corns
    • 2
    • ears corns

What You’ll Need

  • canola oil
  • olive oil
  • kosher salt
  • black pepper
  • 12" large pan
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Sauté Aromatics

    Sauté Aromatics

    Preheat oven to 425°F. Mince garlic. Rinse jalapeño and halve lengthwise. Using a knife tip, discard seeds and mince as much as desired. Heat 1 tablespoon canola oil in a large pan over medium heat. When oil is shimmering, add jalapeño and half of garlic and sauté, stirring, until softened, 2-3 minutes. Add spice mix and as much cayenne pepper as desired (it's spicy!) Sauté, stirring frequently, until fragrant, about 1 minute more.
  2. Make Barbecue Sauce

    Make Barbecue Sauce

    Add ketchup, soy sauce, sherry vinegar, and brown sugar to pan with aromatics over medium heat. Cook, stirring frequently, until sugar is dissolved and flavors are melded, 2-3 minutes. Remove pan from heat. Season with ¼ teaspoon salt and black pepper as desired. Set aside.
  3. Prepare Ingredients

    Prepare Ingredients

    While barbecue sauce cooks, rinse produce. Halve zucchini lengthwise and cut crosswise into 1-inch half-moons. Thinly slice basil leaves, discarding stems. Pat chicken dry with paper towel. Shuck corn, discarding husks and silk. Slice kernels off cob into medium bowl.
  4. Season Chicken and Zucchini

    Season Chicken and Zucchini

    Place chicken on half of a foil-lined baking sheet. Season all over with ¼ teaspoon salt and black pepper as desired. Brush tops of chicken with half of barbecue sauce. On other side of baking sheet, toss zucchini with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange in a single layer.
  5. Roast Chicken and Zucchini

    Roast Chicken and Zucchini

    Transfer chicken and zucchini to oven and roast until chicken is almost cooked through and zucchini is becoming tender, 8-10 minutes, then remove baking sheet from oven. Brush remaining barbecue sauce over tops of chicken, mix corn and remaining garlic with zucchini, and return baking sheet to oven. Roast until chicken is cooked through and no longer pink and corn is tender and bright yellow, 6-8 minutes more.
  6. Plate Chicken

    Plate Chicken

    Sprinkle basil over zucchini and corn and toss to combine. Serve with barbecue chicken and dig into your summery meal!

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