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Level easy
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Prep time 30 minutes
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Cook time 30 minutes
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Total time 01 hours
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Servings 6
Course: Dinner
Main Ingredient: Chicken
Ingredients
- 1 1/2 cup - barbecue sauce
- 1/4 cup - apricot preserves
- 1 garlic clove
- 4 boneless skinless chicken breasts
- 1 tablespoon - salt
Salad
- 1 tablespoon - salted butter
- 2 cups - frozen corn
- 1 15-oz - black beans - drained and rinsed
- 1 lime - juice
- 3 romaine lettuce hearts - chopped
- 1 cup - cilantro - fresh
- 1 cup - cherry tomatoes - halved
- 1 avocado - chopped
- 3/4 cup - ranch dressing
Directions
- Preheat the oven to 400 ̊. For the chicken: Pour the barbecue sauce into a medium saucepan, then add the apricot preserves and grate in the garlic. Heat the mixture over medium heat until piping hot. Remove 1/3 cup sauce to a bowl and set aside for when the chicken is done.
- Line a baking sheet with foil and add the chicken breasts skin-side up. Brush 1 tablespoon of sauce over each breast, then sprinkle each with 1⁄2 teaspoon salt.
- Roast the chicken in the oven for about 35 minutes, brushing each breast with about 1 tablespoon of sauce a couple of times. When the chicken is done, a thermometer inserted into the center will reach 165 ̊. Brush the chicken with the reserved sauce; let cool.
- For the salad: Melt the butter in a large skillet over medium-high heat. Stir in the corn and cook until heated through, 5 minutes. Add the black beans and lime juice and cook until hot, 2 minutes.
- Slice the chicken off the bone. Toss the lettuce, cilantro, tomatoes, avocado and corn-bean mixture in a large bowl;
- toss with the ranch dressing. Divide the salad among bowls and top with the chicken.
Resources
Crispy Chicken – If you’re looking for deliciously crispy pan seared chicken, the folks at America’s Test Kitchen suggest that—contrary to what you might think—the key is a cold pan or skillet, not a searing hot one like you’d have for a steak. Here’s why. The key is that by allowing the chicken and the pan to come up to temperature together, you have enough time for the chicken to render its fat, cooking the skin nice and crispy without overcooking the rest of the meat. You’ll probably need to pierce the skin a few times with a sharp knife to give the fat somewhere to render out, but other than that, there isn’t much more to this tip.