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Summer BBQ chicken plate with grilled chicken sliced into three pieces on a black square plate with a bowl of bacon ranchero beans and a plate of coleslaw on a wooden table with a glass of beer.

Summer BBQ Chicken Plate

bacon ranchero beans, creamy coleslaw

STARS

Take the Santa Maria Tri-Tip concept and apply it to chicken breast. This method of barbecuing dates back to the mid-19th century and is still wildly popular today. Season chicken breast with a dry rub then cook it slowly over indirect heat. You'll feel right at home on the range when you plate this dish with bacon ranchero beans and a creamy coleslaw.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  30 minutes
Ingredients

Bacon Ranchero Beans

  • 4 Roma tomatoes
  • 1 jalapeño pepper
  • 1 yellow onion, roughly chopped
  • 1 7-ounce can chipotles in adobo
  • 1 lime, juiced
  • ½ cup cilantro
  • 8 ounces bacon
  • 1 cup ketchup
  • ¼ cup honey
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon chile paste, like Sambal Oelek
  • 1 tablespoon tamari sauce
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Ancho chile powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • 2 15-ounce cans pinto beans, drained and rinsed

Chicken

  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 can chipotle in adobo, pureed
  • 1 teaspoon honey
  • 4 cups water
  • 1 vegetable or chicken bouillon cube
  • 1 tablespoon cornstarch
  • 1 lime, juiced
  • Salt and pepper to taste
  • 4 boneless, skinless chicken breasts

Coleslaw

  • 2 tablespoons whole grain mustard
  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt, to taste
  • Black pepper, to taste
  • 2 cups shredded cabbage
  • ½ onion, sliced 
  • ½ cup matchstick-sliced carrots
Directions
1
Preheat the oven to 400°F. Toss the tomatoes, jalapeño and onion on a rimmed baking sheet with the canola oil and a big pinch of salt. Roast for 10-15 minutes, until softened. 
2
Transfer the roasted vegetables to a blender, along with the chipotles in adobo, lime juice, cilantro, salt and pepper to taste. Blend until smooth, adding water as necessary.  
3
Heat a skillet over medium heat. Cook the bacon, turning once, until crisp. Transfer to a paper towel lined plate to cool, then dice. 
4
In a large bowl, whisk together the ketchup, honey, vinegar, chile paste, tamari, Worcestershire, cumin, onion powder, garlic powder, chile powder, and both paprikas. Stir in the roasted tomato salsa from the blender, pinto beans and bacon. 
5
In a small cold saucepan, place the canola oil and garlic. Heat the skillet until the garlic starts to turn golden. Stir in the chipotles in adobo and honey and bring to a boil. Stir in the water and bouillon cube and return to a boil. In a small bowl, whisk together the cornstarch and 1 tablespoon of the boiling liquid. Add this back into the pot, whisking as you return the sauce to a boil. Purée the sauce with an immersion or regular blender. Stir in lime juice and season with salt and pepper. 
6
Arrange the chicken on a sheet pan and brush with the sauce. Roast for about 15 minutes, or until cooked through. 
7
To make the cole slaw, combine the mustard, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Fold in the cabbage, onion and carrots. 
8
Serve the chicken alongside bacon ranchero beans and cole slaw. 

Summer BBQ Chicken Plate

bacon ranchero beans, creamy coleslaw

STARS

Take the Santa Maria Tri-Tip concept and apply it to chicken breast. This method of barbecuing dates back to the mid-19th century and is still wildly popular today. Season chicken breast with a dry rub then cook it slowly over indirect heat. You'll feel right at home on the range when you plate this dish with bacon ranchero beans and a creamy coleslaw.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Bacon Ranchero Beans

  • 4 Roma tomatoes
  • 1 jalapeño pepper
  • 1 yellow onion, roughly chopped
  • 1 7-ounce can chipotles in adobo
  • 1 lime, juiced
  • ½ cup cilantro
  • 8 ounces bacon
  • 1 cup ketchup
  • ¼ cup honey
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon chile paste, like Sambal Oelek
  • 1 tablespoon tamari sauce
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Ancho chile powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • 2 15-ounce cans pinto beans, drained and rinsed

Chicken

  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 can chipotle in adobo, pureed
  • 1 teaspoon honey
  • 4 cups water
  • 1 vegetable or chicken bouillon cube
  • 1 tablespoon cornstarch
  • 1 lime, juiced
  • Salt and pepper to taste
  • 4 boneless, skinless chicken breasts

Coleslaw

  • 2 tablespoons whole grain mustard
  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt, to taste
  • Black pepper, to taste
  • 2 cups shredded cabbage
  • ½ onion, sliced 
  • ½ cup matchstick-sliced carrots

Directions

1
Preheat the oven to 400°F. Toss the tomatoes, jalapeño and onion on a rimmed baking sheet with the canola oil and a big pinch of salt. Roast for 10-15 minutes, until softened. 
2
Transfer the roasted vegetables to a blender, along with the chipotles in adobo, lime juice, cilantro, salt and pepper to taste. Blend until smooth, adding water as necessary.  
3
Heat a skillet over medium heat. Cook the bacon, turning once, until crisp. Transfer to a paper towel lined plate to cool, then dice. 
4
In a large bowl, whisk together the ketchup, honey, vinegar, chile paste, tamari, Worcestershire, cumin, onion powder, garlic powder, chile powder, and both paprikas. Stir in the roasted tomato salsa from the blender, pinto beans and bacon. 
5
In a small cold saucepan, place the canola oil and garlic. Heat the skillet until the garlic starts to turn golden. Stir in the chipotles in adobo and honey and bring to a boil. Stir in the water and bouillon cube and return to a boil. In a small bowl, whisk together the cornstarch and 1 tablespoon of the boiling liquid. Add this back into the pot, whisking as you return the sauce to a boil. Purée the sauce with an immersion or regular blender. Stir in lime juice and season with salt and pepper. 
6
Arrange the chicken on a sheet pan and brush with the sauce. Roast for about 15 minutes, or until cooked through. 
7
To make the cole slaw, combine the mustard, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Fold in the cabbage, onion and carrots. 
8
Serve the chicken alongside bacon ranchero beans and cole slaw.