Few dishes capture the spirit of American comfort food quite like barbecue chicken. Juicy, smoky, and slathered in a rich, tangy sauce, it's the kind of meal that brings people together—whether it’s a family reunion, a weekend cookout, or a quiet dinner at home. But pair that tender barbecue chicken with a hearty, colorful serving of succotash, and you've elevated your plate to a full celebration of Southern soul food.
In this article, we'll explore everything there is to know about making the perfect barbecue chicken with succotash—from choosing the right cuts of chicken and preparing a homemade BBQ sauce, to mastering the technique of making classic succotash that bursts with flavor. Plus, we’ll include nutrition tips, storage advice, and ideas to customize the dish to your liking.
What Is Barbecue Chicken?
Barbecue chicken is a versatile dish where chicken pieces—often thighs, drumsticks, or breasts—are grilled or baked and basted with a smoky, sweet, and tangy barbecue sauce. The beauty of barbecue chicken lies in its adaptability. You can go smoky with hickory or mesquite, sweet with honey or brown sugar, or spicy with chili flakes and hot sauce.
It can be grilled outdoors over an open flame, baked in the oven, or even cooked in a slow cooker for a fall-off-the-bone texture. The key element, of course, is the sauce.
Key Ingredients for BBQ Chicken:
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Chicken (thighs, drumsticks, breasts, or whole)
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Olive oil
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Salt and pepper
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Garlic powder or minced garlic
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Paprika (smoked for extra depth)
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Homemade or store-bought barbecue sauce
Optional Add-ins:
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Cayenne pepper or chili flakes for heat
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Mustard or apple cider vinegar for tang
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Honey or brown sugar for sweetness
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Worcestershire sauce for umami
What Is Succotash?
Succotash is a traditional American side dish that dates back to the Native American era, where it was a staple due to its use of fresh, local vegetables—especially corn and beans. Over time, it evolved through the influence of Southern and African-American cuisines to include ingredients like bell peppers, lima beans, and even bits of bacon or ham.
At its core, succotash is a vibrant medley of vegetables, often seasoned with herbs and cooked with butter or olive oil. It’s warm, hearty, and full of color—making it the perfect companion to rich, smoky barbecue chicken.
Basic Ingredients in Succotash:
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Sweet corn (fresh, frozen, or canned)
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Lima beans or edamame
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Bell peppers (red, yellow, or green)
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Onion (red or yellow)
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Garlic
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Cherry tomatoes
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Fresh herbs (parsley, thyme, or basil)
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Butter or olive oil
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Salt and pepper
Optional Add-ins:
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Bacon or ham
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Zucchini
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Okra
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Jalapeños for spice
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Lemon juice or vinegar for brightness
Step-by-Step Recipe: Barbecue Chicken with Succotash
Let’s get into the kitchen and bring this dish to life.
Part 1: The Barbecue Chicken
Ingredients (Serves 4):
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4 bone-in, skin-on chicken thighs
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2 tablespoons olive oil
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon smoked paprika
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1 teaspoon garlic powder
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1 cup barbecue sauce (homemade or store-bought)
Instructions:
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Preheat the Oven or Grill: Preheat your oven to 400°F (200°C) if baking. If grilling, prepare the grill to medium-high heat.
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Season the Chicken: Pat the chicken dry with paper towels. Drizzle with olive oil, then rub with salt, pepper, smoked paprika, and garlic powder. Let it sit for 10–15 minutes at room temperature.
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Cook the Chicken:
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For Oven: Place chicken on a baking sheet lined with foil. Bake for 35–40 minutes, flipping once halfway through.
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For Grill: Place chicken skin-side down on the grill. Cook for 6–7 minutes per side.
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Add BBQ Sauce: In the last 10 minutes of cooking, brush the chicken with barbecue sauce. Be generous and coat both sides. Let it caramelize slightly.
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Check Doneness: Chicken should reach an internal temperature of 165°F (74°C). Let rest for 5 minutes before serving.
Part 2: Succotash
Ingredients:
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1 tablespoon butter or olive oil
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1 small onion, chopped
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1 red bell pepper, chopped
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1 cup corn kernels
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1 cup lima beans (cooked or thawed if frozen)
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½ cup cherry tomatoes, halved
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1 clove garlic, minced
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Salt and pepper to taste
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Fresh parsley or thyme (for garnish)
Instructions:
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Sauté Aromatics: In a large skillet, heat butter or olive oil over medium heat. Add chopped onion and cook for 3–4 minutes until translucent.
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Add Bell Pepper: Stir in bell pepper and cook another 3 minutes.
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Toss in Corn and Beans: Add corn, lima beans, and garlic. Stir and let cook for 5–6 minutes, until everything is tender and heated through.
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Add Tomatoes: Stir in cherry tomatoes and cook for an additional 2 minutes. Season with salt and pepper.
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Garnish and Serve: Sprinkle with chopped parsley or thyme and serve warm.
Serving Suggestions
Barbecue chicken with succotash can be served as a complete meal, but if you're aiming for a full spread, here are a few side options:
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Cornbread or Buttermilk Biscuits
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Mashed Potatoes or Sweet Potato Fries
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Collard Greens or Kale Slaw
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Pickles or Chow-Chow for a tangy balance
For drinks, pair with:
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Iced tea (sweet or unsweetened)
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Lemonade
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A light lager or a fruity IPA
Make It Your Own: Custom Variations
Feel free to add your personal twist to the dish:
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Spicy BBQ Chicken: Add chipotle peppers or hot sauce to the BBQ marinade.
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Sweet & Tangy: Use pineapple juice or peach preserves in your sauce.
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Succotash with Bacon: Sauté chopped bacon before adding onions for a smoky base.
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Vegan Version: Use tofu or jackfruit in place of chicken and keep the succotash meat-free.
Nutritional Breakdown
Here's an approximate nutritional profile per serving (1 chicken thigh + 1 cup of succotash):
Barbecue Chicken:
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Calories: 280
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Protein: 24g
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Fat: 18g
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Carbohydrates: 8g (mostly from sauce)
Succotash:
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Calories: 160
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Protein: 5g
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Fat: 6g
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Carbohydrates: 22g
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Fiber: 6g
This meal is rich in protein, fiber, and essential nutrients like vitamin C, potassium, and iron. You can further increase its healthiness by grilling instead of frying, using lean cuts of chicken, and minimizing added sugar in the sauce.
Tips for Success
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Marinate Ahead: Marinate chicken in BBQ sauce for a few hours or overnight for deeper flavor.
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Don’t Overcook: Use a meat thermometer to avoid dry chicken.
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Use Fresh Corn When in Season: Nothing beats the sweetness and crunch of fresh summer corn in succotash.
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Layer Flavor: Add a splash of vinegar to succotash right before serving to brighten it up.
Storage and Reheating
Storage:
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Store leftover chicken and succotash in separate airtight containers.
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Refrigerate for up to 3–4 days.
Reheating:
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Chicken: Warm in the oven at 350°F (175°C) until heated through.
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Succotash: Reheat in a skillet with a splash of water or butter to refresh.
Freezing:
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Chicken freezes well. Wrap tightly and freeze for up to 3 months.
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Succotash can be frozen, though it may lose some texture after thawing.
A Bit of History: The Cultural Roots
Barbecue and succotash both have deep roots in American history. Barbecue evolved through indigenous, African, and European culinary techniques, and in the South, it became not just food but a tradition. Similarly, succotash has Indigenous American origins—its name comes from the Narragansett word msickquatash, meaning “boiled corn kernels.”
Over the years, these two dishes became staples of Southern cuisine, often shared at cookouts, church potlucks, and holiday gatherings. Together, they represent resilience, creativity, and community.
Conclusion
Barbecue chicken with succotash is more than just a meal—it’s a wholesome blend of flavor, tradition, and comfort. Whether you're hosting a summer backyard party or just want a soul-satisfying dinner on a weeknight, this combination checks all the boxes.
It’s easy to prepare, can be tailored to your taste, and leaves plenty of room for experimentation. So next time you're in the mood for something hearty, try this timeless duo—and don’t forget to make extra. You’ll definitely want seconds.