Grilled Chicken with White Barbecue Sauce
Summer Corn and Edamame Succotash
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 1 tsp paprika
- ⅓ cup olive oil mayonnaise
- 2 Tbsp white vinegar
- 1 Tbsp fresh lemon juice
- ¼ tsp cayenne pepper
Instructions
- Preheat grill to medium-high heat. Rub chicken with paprika and desired amount of salt and black pepper.
- Grill, covered with grill lid, 7 to 8 minutes per side or until done.
- Stir together mayonnaise, vinegar, lemon juice, and cayenne pepper. Serve with chicken.
Side Dish Ingredients
- 1 (8-oz) pkg frozen shelled edamame
- 6 slices bacon
- ½ cup diced red onion
- 1½ cups corn kernels (about 3 to 4 ears)
- 1 pint grape tomatoes, halved
- 1 Tbsp white balsamic vinegar
- 2 Tbsp chopped fresh chives (or use green onions)
Side Dish Instructions
- Cook edamame according to package directions.
- Cook bacon in a large skillet 6 minutes or until crisp. Drain, reserving drippings in pan. Crumble bacon.
- Add onion to hot drippings; cook 8 minutes or until tender. Add corn; cook 5 minutes. Stir in edamame and tomatoes.
- Cook 5 minutes or until thoroughly heated. Stir in vinegar; sprinkle with bacon and chives. Season with salt and pepper to taste.
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