Barbecue Chicken with Basil Zucchini and Corn
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Ingredients & Equipment
What we send
- 3 clovesgarlic
- 1/2 cupketchup
- 2 packetsgluten-free soy sauce
- 1 tablespoonsherry vinegar
- 2 tablespoonslight brown sugar
- 12 ounceszucchini
- 1/4 ouncebasil
- 2ears corns
- 2boneless skinless chicken breasts
- 1/2 teaspoonchili powder
- 1/2 teaspoonground coriander
- 1/4 teaspoonground cayenne pepper
- 1/2 teaspoonground cumin
What You’ll Need
- 10" medium pan
- aluminum foil
- baking sheet
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.
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.
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.
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.
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.
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!