Barbecue Chicken with Succotash

Some meals just feel like sunshine on a plate. That’s exactly what Barbecue Chicken with Succotash delivers. Juicy, smoky-glazed chicken paired with a vibrant mix of sweet corn, tender lima beans, crunchy peppers, and green onions—it’s a simple, colorful dish that tastes like a backyard cookout and a weeknight dinner all at once. Fresh, fast, and full of flavor, it brings together the best of summer in one easy plate.

Behind the Recipe

I first made this dish during a midweek scramble to use up what was in the fridge. There were two chicken breasts, half a bag of frozen corn, and a leftover red bell pepper. A few scallions and a bottle of barbecue sauce sealed the deal. What came out of it was a light, protein-packed dinner that felt way more exciting than the sum of its parts. Now it’s one of those go-to meals I turn to when I want something fast, fresh, and feel-good.

Recipe Origin or Trivia

Succotash is a classic dish with deep American roots, often made from a mix of sweet corn and lima beans, sometimes with seasonal vegetables added in. Its origins date back to Native American cuisine, where it was a staple long before it made its way into regional Southern cooking. Paired with barbecue chicken—a Southern icon—you get a flavor-packed fusion that celebrates both tradition and ease. This modern version keeps things light and quick while staying true to that heritage.

Why You’ll Love Barbecue Chicken with Succotash

This one’s a total game-changer for busy nights and weekend meals alike.

Versatile: Perfect for lunch or dinner, and easy to adapt with whatever vegetables you have.

Budget-Friendly: Uses everyday, affordable ingredients.

Quick and Easy: On the table in under 30 minutes with minimal prep.

Customizable: Swap the veggies, change the protein, or use store-bought sauce or homemade.

Crowd-Pleasing: Sweet, smoky, and colorful—everyone’s happy at the table.

Make-Ahead Friendly: Cook the succotash in advance and reheat with no fuss.

Great for Leftovers: Both the chicken and succotash keep well and are delicious cold or warm.

Chef’s Pro Tips for Perfect Results

You don’t need to overthink it—just a few small tweaks for maximum flavor.

• Pound the chicken slightly to ensure even cooking and quicker searing.
• Let the chicken rest before slicing to keep all the juices in.
• Char the corn slightly in the pan for that extra pop of smoky flavor.
• Don’t overcook the veggies—succotash should be fresh and lightly crisp.
• Finish with a sprinkle of fresh herbs or a squeeze of lemon to brighten everything.

Kitchen Tools You’ll Need

Simple tools for a simple, satisfying dish.

Skillet or Grill Pan: For cooking the chicken and giving it that caramelized crust.

Tongs or Spatula: To flip and glaze the chicken evenly.

Chef’s Knife: For prepping the veggies quickly.

Cutting Board: For clean and organized prep.

Mixing Bowl: Optional, to toss succotash ingredients before adding to the pan.

Basting Brush: Great for applying barbecue sauce while cooking.

Ingredients in Barbecue Chicken with Succotash

It’s all about colorful, fresh flavors with a few pantry staples tying it together.

1. Chicken Breasts: 2 large, boneless and skinless — Lean protein base, juicy and satisfying.
2. Barbecue Sauce: ½ cup — Sweet, tangy glaze for a smoky finish.
3. Corn Kernels: 1 cup (fresh or frozen) — Adds juicy bursts of sweetness.
4. Lima Beans: 1 cup (fresh or frozen) — Creamy and hearty, a classic succotash star.
5. Red Bell Pepper: 1, diced — Brings sweetness, crunch, and color.
6. Green Beans: ½ cup, chopped — Adds texture and earthiness.
7. Scallions: 3, chopped — Mild onion flavor and bright green freshness.
8. Olive Oil: 2 tablespoons — For sautéing and flavor.
9. Salt: 1 teaspoon — Balances the sweet and smoky notes.
10. Black Pepper: ½ teaspoon — Adds gentle heat and contrast.
11. Fresh Parsley: 2 tablespoons, chopped — For garnish and herbal brightness.

Ingredient Substitutions

Run out of something? Here’s how to flex the recipe.

Lima Beans: Use edamame, chickpeas, or even kidney beans.

Green Beans: Zucchini or asparagus make a great swap.

Scallions: Try red onion or shallots for a deeper flavor.

Barbecue Sauce: Homemade or store-bought both work—go spicy, smoky, or sweet.

Chicken Breasts: Boneless thighs or even tofu slices are great substitutes.

Ingredient Spotlight

Corn Kernels: Corn adds more than sweetness—it brings texture and golden color that brightens up the plate.

Barbecue Sauce: This is where the dish gets its character. Smoky, sweet, tangy, or spicy—it defines the overall flavor and can shift the whole vibe depending on what you use.

Instructions for Making Barbecue Chicken with Succotash

Here’s how to get dinner on the table with ease and style.

1. Preheat Your Equipment:
   Heat a large skillet over medium-high heat and drizzle in 1 tablespoon olive oil.
2. Combine Ingredients:
   Season chicken breasts with salt and pepper. Sear for 5–6 minutes per side, or until golden brown and almost cooked through.
3. Prepare Your Cooking Vessel:
   Brush the chicken generously with barbecue sauce. Continue cooking for another 2–3 minutes, flipping to caramelize both sides.
4. Assemble the Dish:
   Remove chicken and set aside to rest. In the same pan, add remaining olive oil and toss in corn, lima beans, red pepper, green beans, and scallions.
5. Cook to Perfection:
   Sauté for 5–7 minutes until vegetables are tender but still crisp. Season with salt and pepper, then stir in chopped parsley just before serving.
6. Finishing Touches:
   Slice the rested chicken and plate it next to a generous serving of succotash.
7. Serve and Enjoy:
   Serve warm, garnished with extra parsley or a drizzle of leftover barbecue sauce if desired.

Texture & Flavor Secrets

You get the perfect mix of juicy, charred chicken with a glossy barbecue glaze paired with the crisp-tender texture of the succotash. The corn pops with sweetness, the beans give a creamy base, and the fresh scallions and parsley bring a clean, herby finish. It’s bold and balanced, bright and hearty.

Cooking Tips & Tricks

A few quick tips to lock in flavor and ease.

• Use a meat thermometer to make sure chicken hits 165°F internally.
• Lightly char the corn for deeper flavor without overcooking the other veggies.
• Let the chicken rest so you don’t lose all those tasty juices when slicing.

What to Avoid

Avoid these small mistakes and dinner will be flawless.

• Overcooking the chicken—dry meat ruins the balance.
• Overloading the pan—sauté in batches if needed to keep the veggies crisp.
• Skipping the seasoning. Even a simple succotash needs proper salt and pepper to shine.

Nutrition Facts

Servings: 2
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

You can cook the succotash in advance and reheat it just before serving. Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. The chicken also holds well, but slice only when ready to serve for best juiciness.

How to Serve Barbecue Chicken with Succotash

Serve with warm cornbread, rice, or a fresh salad on the side. For a lighter summer version, plate it over a bed of arugula or spinach. Want something heartier? Add a baked sweet potato or grilled bread on the side.

Creative Leftover Transformations

• Chicken Salad Wrap: Toss sliced chicken and succotash in ranch or vinaigrette and wrap in a tortilla.
• BBQ Bowl: Serve leftovers over quinoa or brown rice with a drizzle of sauce.
• Stuffed Peppers: Mix leftovers with cooked rice and bake inside bell peppers.

Additional Tips

• Add a splash of vinegar or lemon juice to the succotash for a tangy kick.
• For more smokiness, grill the chicken instead of pan-searing.
• Add hot sauce to the barbecue glaze for a spicier twist.

Make It a Showstopper

Plate on a white dish with a sprinkle of chopped herbs or a swirl of extra barbecue sauce around the chicken. Use a ring mold to neatly stack the succotash or scatter it artistically for color contrast.

Variations to Try

• Spicy Kick: Add chopped jalapeños or a spicy BBQ sauce.
• Veggie Version: Use grilled tofu or tempeh glazed in barbecue sauce.
• Tex-Mex Style: Add black beans, cumin, and cilantro to the succotash.
• Cheesy Finish: Sprinkle shredded cheddar over hot succotash just before serving.
• Bacon Boost: Sauté veggies in a bit of rendered bacon fat for extra richness.

FAQ’s

Q1: Can I grill the chicken instead of pan-searing?

Yes, grilling adds a lovely smoky flavor and works beautifully with the BBQ glaze.

Q2: Can I use canned beans for the succotash?

Yes, canned lima beans work great. Just rinse and drain them first.

Q3: What’s a good side dish?

Cornbread, mashed potatoes, or a fresh green salad pair well.

Q4: Can I make this ahead?

Yes, the succotash holds well, and chicken can be reheated gently.

Q5: Can I use frozen vegetables?

Absolutely—just thaw and drain before using to avoid excess moisture.

Q6: How do I keep chicken from drying out?

Don’t overcook it and let it rest before slicing.

Q7: What other protein can I use?

Try boneless thighs, turkey breast, or even grilled shrimp.

Q8: Is this dish gluten-free?

Yes, just ensure your BBQ sauce is gluten-free.

Q9: How spicy is it?

It’s mild as written, but you can kick it up with hot sauce or spicy BBQ sauce.

Q10: Can I make it dairy-free?

Yes! There’s no dairy in the base recipe, and it’s full of natural flavor.

Conclusion

Barbecue Chicken with Succotash is everything you want in a meal—easy, fresh, full of color and crunch, and packed with big, bold flavors. It’s the kind of dinner you’ll want to make on repeat, whether it’s summer or not. Trust me, once you’ve tried it, you’ll keep coming back to this simple, satisfying classic.

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