Past Recipes
Barbecue Chicken

Barbecue Chicken with Basil Zucchini and Corn

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As far as we know, you can’t boast about your barbecue game until you have the perfect barbecue sauce. Well, here it is. We’re bringing back Chef Suzanne’s much-loved barbecue chicken, basted in one of our favorite sticky, sweet, and spicy sauces to date. To round out this quintessentially summer dish, we’re adding a vegetable sauté of corn, zucchini, and fresh basil. Bragging rights: check.
  • < 600 Calories
  • Spicy
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 580
  • Protein 47g
  • Total Carb 56g
  • Total Fat 20g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jalapeño
    • 1
    • jalapeño
  • ketchup
    • 1/2 cup
    • ketchup
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • garlic
    • 3 cloves
    • garlic
  • chili powder
    • 1/2 teaspoon
    • chili powder
  • ground cayenne pepper
    • 1/4 teaspoon
    • ground cayenne pepper
  • ground coriander
    • 1/2 teaspoon
    • ground coriander
  • ground cumin
    • 1/2 teaspoon
    • ground cumin
  • ears corns
    • 2
    • ears corns
  • gluten-free soy sauce
    • 2 packets
    • gluten-free soy sauce
  • zucchini
    • 12 ounces
    • zucchini
  • basil
    • 1/4 ounce
    • basil
  • sherry vinegar
    • 1 tablespoon
    • sherry vinegar
  • light brown sugar
    • 2 tablespoons
    • light brown sugar

What You’ll Need

  • black pepper
  • olive oil
  • canola oil
  • kosher salt
  • 10" medium 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 stem, then mince up to half of pepper. Heat 1 tablespoon canola oil in a medium pan over medium heat. When oil is shimmering, add minced jalapeño and half of garlic and sauté until softened, 2-3 minutes. Add spice mix and 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, still 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, then set aside.

  3. Prepare Vegetables

    Prepare Vegetables

    Rinse zucchini and halve lengthwise, then cut crosswise into ½-inch half-moons. Rinse basil and roughly chop leaves, discarding stems. Shuck corn, discarding husks and silk, then slice kernels off cobs. Try arranging the cobs flat on your cutting board, rather than standing them on their ends, to safely cut 1 side at a time.

  4. Season Chicken and Zucchini

    Season Chicken and Zucchini

    Line a baking sheet with foil. Pat chicken dry with paper towel and place on 1 half of prepared baking sheet. Season all over with ¼ teaspoon salt and black pepper as desired, then brush tops with half of barbecue sauce. On other half 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 baking sheet to oven and roast until zucchini becomes tender, 8-10 minutes (this is a good time to set the table). Remove from oven. Baste tops of chicken with remaining barbecue sauce. Add corn, remaining garlic, and ⅛ teaspoon salt to zucchini, toss to combine, and spread in an even layer. Continue roasting until chicken is cooked through and no longer pink and corn is tender and bright yellow, 6-8 minutes more.

  6. Plate Barbecue Chicken

    Plate Barbecue Chicken

    Once chicken is cooked through, sprinkle basil over vegetables on baking sheet, and toss to combine. Serve barbecue chicken with basil zucchini and corn, and dig into your summery meal!

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