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Braised Chicken with Grilled Summer Salad

Using our smoky-sweet braising sauce, you can slow-cook chicken to succulent tenderness on your backyard grill. Accompany the chicken with a grilled salad to create a memorable summer meal.

Ingredients:

For the braised chicken:

  • 1 chicken, about 3 1/2 lb., cut into serving pieces
  • Kosher salt and freshly ground pepper, to taste
  • 1 jar Southern barbecue backyard braising sauce

For the grilled summer salad:

  • 1/2 Tbs. fresh lemon juice
  • 5 Tbs. olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 1 red bell pepper, seeded and cut into 1/2-inch dice
  • 1 jalapeño pepper, seeded and thinly sliced
  • 1 bunch green onions, white and green portions, cut into 1-inch pieces
  • 1 1/2 cups fresh corn kernels
  • 1 cup cooked black beans, drained
  • 1 pint cherry tomatoes, halved lengthwise

Directions:

To make the braised chicken, prepare a grill for indirect grilling over medium-high heat. Season the chicken on both sides with salt and pepper. Grill the chicken over direct heat, turning once, until nicely grill-marked, 4 to 5 minutes per side. Meanwhile, pour the braising sauce into a large Dutch oven. Cover the pot, set on the grill and bring the sauce to a simmer.

Transfer the chicken to the Dutch oven, cover and cook over indirect heat until an instant-read thermometer inserted into the thickest part of a breast, away from the bone, registers 160°F, about 1 hour. Maintain the internal temperature of the grill at 375° to 400°F. Let the chicken rest for about 10 minutes before serving.

To make the summer salad, increase the grill temperature to high heat. Place a fine-mesh grill pan on the grill and preheat for 10 minutes.

In a small bowl, whisk together the lemon juice and 3 Tbs. of the olive oil. Season with salt and pepper. Set the vinaigrette aside In a bowl, combine the bell pepper, jalapeño, green onions, 1 Tbs. of the olive oil, salt and pepper and stir to coat evenly with the oil. Transfer the pepper mixture to the grill pan and cook, stirring occasionally, until the peppers are charred and tender, 5 to 6 minutes. Using tongs, push the pepper mixture to one side of the pan.

Meanwhile, in a bowl, combine the corn, black beans, the remaining 1 Tbs. olive oil, salt and pepper and stir to coat evenly with the oil. Transfer the corn mixture to the grill pan and cook, stirring occasionally, until the corn is charred and tender, 6 to 8 minutes. Stir in the tomatoes and cook for 2 to 3 minutes more.

Transfer the pepper-corn mixture to a bowl, immediately add the vinaigrette and stir to combine. Adjust the seasonings with salt and pepper. Serve the salad with the braised chicken. Serves 4.

Williams-Sonoma Kitchen.