Honey Mustard Barbecued Chicken WITH Butter Bean Salad AND Corn on the Cob with Chili and Lime

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • Chicken:
  • 2 tbsp vegetable oil
  • 1/2 red onion, chopped
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 cup chicken stock
  • 1/2 cup honey mustard
  • 1/2 tsp allspice
  • 1/2 tsp curry powder
  • 4 chicken breasts
  • salt and pepper
  • Beans:
  • 2- 15 oz cans butter beans, rinsed and drained
  • 1/2 red bell pepper, diced
  • 1/2 green pepper, diced
  • 1/4 red onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 2 tbsp olive oil
  • juice of 1 lemon
  • salt and pepper
  • Corn:
  • 4 ears corn, cleaned
  • 1 lime, cut into wedges
  • 1/3 stick butter, cut into pats
  • chili powder
  • salt

Directions

  1. Chicken:

  2. Preheat grill pan over medium-high.

  3. Add vegetable oil to a small saucepan over medium. Add red onions and saute 3-5 minutes. Add vinegar and reduce by half, 1-2 minutes. Add brown sugar and cook 1 minute. Whisk in stock and honey mustard, allspice and curry powder. Bring sauce to a bubble and reduce to simmer.

  4. Coat chicken with a drizzle of oil and salt and pepper. Place chicken on grill pan and cook 4-5 minutes, then turn. Baste chicken liberally with sauce and grill another 5 minutes. Turn once again and baste. Cook 2-3 minutes more, then serve.

  5. Beans:

  6. Combine all ingredients in a medium bowl. Toss to coat evenly.

  7. Corn:

  8. In a medium pot, bring water to a boil and simmer corn, 3-5 minutes. Drain and place corn on a plate. Squeeze lime juice over all ears. Nest pats of butter into paper towels and rub corn with butter. Season with chili powder and salt.

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